Potato Skins….(this is why they sell taters in a ten pound bag)

There’s a few things I can’t live without:

1.) The obvious…..HEELS

2.) What I should have said first….FAMILY

3.) “To Do” lists

4.) All things potato related…it’s serious business!

If you’re a friend to the deep-fried potato skin, go ahead and take a load off….sit for a spell while I address the unexperienced.

If you have NEVER tried one of these golden beauties, don’t be alarmed…..all those other folks over there with the dropped jaws….they mean you no harm. They’re just simply alarmed that you have missed out for so long. I aim to remedy that VERY QUICKLY :)

Now let me first tell you this….While some believe in baking the potato skins, I am NOT one of them. I am all in favor of making “light” dishes, don’t get me wrong. But if you’re making potatoes with bacon, sour cream, and cheese….Is baking REALLY going to save ya? I say…if you’re going out….GO OUT WITH A BANG and be good later! So I fry mine.

Here’s my basic recipe and I’ll share one of my favorite alternatives at the end of the post

6 medium potatoes, scrubbed clean

1 pound bacon, cooked and crumbled (or more)

1 pound shredded cheddar (or more)

8 oz. sour cream

1 bunch green onions, diced small

salt and pepper to taste

oil for frying

After your potatoes are scrubbed clean, poke a few holes in them with a fork and bake them in a 400 degree oven for about an hour.

When they are slightly cooled, cut each potato in half, then half again to get four quarters. Gently scoop out the potato, leaving a thin layer inside the skin so that they are still sturdy. I save the scooped out potato and use it for potato patties or mashed potatoes. 

Heat the oil in a pot or deep fryer to 375 degrees. Preheat your broiler as well.

When the oil is at temperature, carefully lower several of the skins into the oil and fry for a 3-4 minutes or until nicely golden brown. Repeat with the remaining skins.

Remove the skins from the oil and place them on paper towels. Immediately sprinkle with a little salt and pepper.

Sprinkle the bacon in the bottom of the shells and top with a generous amount of the shredded cheese, it’ll melt down so don’t go skimpy here!

Place the potato skins on a broiler pan and place in the oven until the cheese melts and just begins to brown.

Remove from the oven and top with a dollop of sour cream and a sprinkle of green onions. Grab some up before they disappear!

My favorite variation of this recipe….Prepare the skins as directed above, however substitute browned and crumbled chorizo for the bacon. After sprinkling the chorizo in the bottom of the shells, top with queso blanco or cotija cheese. Broil just until the cheese begins to melt and remove from oven. Top with the sour cream and a little spoonful of green salsa. Garnish with cilantro. IT’S MUY BUENO

Hope you enjoy

Signing Off,

Modern Mrs. Cleaver

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5 Responses to Potato Skins….(this is why they sell taters in a ten pound bag)

  1. This sounds super yummy and fairly simple. I always thought they would be harder to make. Thanks. : )

  2. I’ve always wondered what to do with the scooped out potato. I’ve made baked potato soup before for the sole purpose of having the skins left over for tater skins, not for the soup. And you know how we do tater skins over at Griffin’s Grub? On the grill of course!! ;) Thanks for sharing the post.

  3. kriquette

    You can also save and use potatoes to thicken soup! or make bread dough! Potato bread is the best! Or Gnoicci! Yum!

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