Cheesy Potato Skins
Submitted by Willard
Crispy deep-fried potato skins loaded with melted cheddar, crispy bacon, and all your favorite toppings. These restaurant-style appetizers are worth the effort for game day or parties.
YIELD
6 servingsPREP
30 minCOOK
1 hrsREADY
1 hrsThese are the real deal: baked potatoes turned into crispy, hollow boats that get deep-fried until golden before loading up with toppings.
Saving the scooped-out potato flesh for mashed potatoes or hash browns tomorrow means nothing goes to waste.
The quick fry in hot oil after baking gives you that shatteringly crisp texture you can’t get any other way.
Pro Tips
- Oil the skins before baking: Rubbing the raw potatoes with oil creates a head start on that crispy texture and seasons the skins.
- Leave enough potato: Keep ¼ to ⅛ inch of flesh attached to the skin. Too thin and they’ll fall apart; too thick and they won’t get crispy.
- Test your oil temperature: Drop a small piece of potato skin in the oil. It should sizzle immediately and float. If it sinks, the oil isn’t hot enough.
- Double-fry option: For extra-crispy skins, fry them once, drain, then fry again for 1 minute before adding toppings.
Variations
- Try buffalo chicken filling with blue cheese crumbles and green onions
- Go Tex-Mex with seasoned ground beef, queso, and pickled jalapeños
- Make them loaded baked potato style with sour cream, chives, and extra bacon
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Scrub potatoes thoroughly and rub skin with oil.
Bake for 1 hour or until done.
Allow potatoes to cool to touch. Cut in half lengthwise. Carefully scoop out pulp, leaving ¼ to ⅛- inch shells. (Save pulp for another recipe).
Cut skins in half crosswise and deep fry in hot oil for 2 to 3 minutes until lightly browned.
Drain on paper towels. Place skins on a baking sheet.
Sprinkle with salt, cheese, and bacon. Place under broiler until cheese melts.
Serve with sour cream, jalapenos, and picante sauce.
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