Deep Fried Potato Skins
  • 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
  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.
  3. Cover and refrigerate until serving.
  4. When potatoes are cool enough to handle, cut in half lengthwise.
  5. Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use).
  6. With a scissors, cut each potato half into three lengthwise strips.
  7. In an electric skillet or deep-fat fryer, heat oil to 375°.
  8. Fry skins in oil for 2-3 minutes or until golden brown and crisp.
  9. Place potato skins in a 15-in. x 10-in. x 1-in. baking pan.
  10. Combine the cheeses and bacon; sprinkle over potatoes.
  11. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.
  12. Sprinkle with chives.
  13. Serve with the dip.