• Cooking Time:
  • Servings:
  • Preparation 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.

Categories: Appetizer  Finger Food  Snack 
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