Deep-Fried Potato Skins

Name: Deep-Fried Potato Skins
Ingredients: 4 large baking potatoes; 2 cups sour cream; 1 envelope onion soup mix; 1 tablespoon 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 teaspoons minced chives or green onion

11 ingredients

5 steps

Ingredients

4 large baking potatoes
2 cups sour cream
1 envelope onion soup mix
1 tablespoon 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 teaspoons minced chives or green onion

Directions

1

Bake potatoes at 400° for 1 hour or until tender.
2

Meanwhile, for dip, combine the sour cream, soup mix, onion, garlic and hot pepper sauce in a bowl. Cover and refrigerate until serving.
3

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.
4

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry skins in oil for 2-3 minutes or until golden brown and crisp.
5

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.