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Deep Fried Potato Skins

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Member since 2006

Serves | Prep Time | Cook Time


4 large baking potatoes
2 cups (16 ounces) 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

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

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

Fry skins in oil for 2-3 minutes or until golden brown and crisp.

Place potato skins in a 15-in. x 10-in. x 1-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.

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