There are lots of possible additions and dips you could use to turn these potato skins into more flavorful appetizer bites, or serve them plain with plain sour cream and chives. See the tips and variations for more ideas.
We love them with bacon and cheddar cheese added; put them under the broiler just until the cheese melts.
- 4 large baking potatoes (such as russets, scrubbed)
- Cooking oil (for deep frying; about 1 quart)
- Dash salt (or to taste)
- Dash freshly ground black pepper (or to taste)
- 1/2 cup sour cream (mixed with a few tablespoons of fresh chopped chives, optional)
- Optional: 1/2 cup shredded cheese
- Prick potatoes in several places with a fork; bake in a 400 F (200 C/Gas 6) oven until tender, about 1 hour.
- Remove the potatoes from the oven and cool slightly; cut in halves lengthwise. Scoop out the potato and refrigerate for another meal or casserole topping. Cut the skins in half again.
- Heat the oil in a deep fryer to 370 F (188 C). Place potato skins in deep fryer basket; lower into oil and deep fry for about 2 or 3 minutes, or until skins are browned and crisp.
- Transfer the potato skins to paper towels to drain. Sprinkle with salt and pepper.
- Serve with sour cream and chives, if desired, or top with cheese and place under the broiler to melt.
Tips and Variations
- Top the fried potato skins with some shredded cheddar, pepper jack, or a Mexican blend of cheeses, along with crumbled bacon or ham, if desired. Arrange them on a foil-lined baking sheet and broil for a few minutes, just until the cheese has melted.
- Serve the potato skins with a garnish of green onions.
- Dip Suggestions - Guacamole, tomato salsa or salsa verde, chipotle mayonnaise, ranch dressing dip, or aioli.
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