Roxy Posted September 21, 2009 Share Posted September 21, 2009 Deep-Fried Potato Skins: 4 large baking potatoes 2 cups sour cream 1 envelope onion soup mix 1 T. finely chopped onion 5 garlic cloves, minced Dash Hot Pepper Sauce Oil for deep-fat frying 1/2 cup Shredded Cheddar Cheese 1/2 cup Shredded Swiss Cheese 6 to 8 bacon strips, cooked and crumbled 4 tsp. minced chives or green onion Bake potatoes for 1 hour at 400 degrees or until tender. For Dip: Combine the sour cream, soup mix, onion, garlic and hot pepper sauce in a bowl. Cover and refrigerate until serving. When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). With a scissors, cut each potato half into three lengthwise strips. In an electric skillet or deep-fat fryer, heat oil to 375 degrees.. Fry skins in oil for 2-3 minutes or until golden brown and crisp. Place potato skins in a 15x10x1-in. baking pan. Combine the cheeses and bacon; sprinkle over potatoes. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with chives. Serve with the dip Quote Link to comment
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.