Deep-Fried Potato Skins

[Roxy]

Deep-Fried Potato Skins:

 

4 Large Baking Potatoes-(Don't Peel)

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.s Minced Chives or Green Onions

 

Bake potatoes at 400 degrees for 1 hour or until tender.

 

Meanwhile, for dip, combine the sour cream, Onion 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.

[kansas husker]

These sound amazing but I'm a bit confused on the next steps. Do I peel the taters and fry the skins? Whend do I add the other ingrediants?

[Roxy]

Thank you for pointing out my mistake:) You don't peel the potatoes...I edited it and it is complete now:)