Sunday, May 17, 2009

Crispy Potato Skins

Serve these potato skins with sour cream and chives, shredded cheese, salsa, bacon bits, or other toppings.


  • 4 large baking potatoes, scrubbed
  • salt
  • pepper
  • oil for deep frying
  • sour cream mixed with chives, optional
  • shredded cheese, optional


Prick potatoes in several places with a fork; bake in a 400° oven until tender, about 1 hour.
Remove, cool slightly, and cut in halves lengthwise. Scoop out potatoes and refrigerate for another meal or casserole topping. Cut skins in half again.
Heat oil in a deep fryer to 375°. Place potato skins in deep fryer basket; lower into oil and deep fry for about 2 to 3 minutes, or until skins are browned and crisp.
Transfer 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

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