Roxy
Starter
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.
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.
Last edited by a moderator:
You don't peel the potatoes...I edited it and it is complete now