Wash potatoes and dry with paper towels. Place the potatoes on individual aluminum foil sections. Coat potatoes with oil and salt and pepper to taste wrap securely. Bake potatoes at (425 degrees F) until done about 45 minutes to one hour (depends on potato size). In the mean time heat your oil in a deep fryer or saucepan to 375º Fahrenheit. Fry bacon until crisp and drain on paper towels to remove excess oil set aside until needed. Chop scallions or chives and set aside until needed. When the potatoes are finished baking cut in half, length wise and scoop out the middle and save pulp for another recipe. Leave about a ¼” pulp with potato skin. Once oil is heated, add the potato skins and deep fry the skins golden brown (the skins should be golden and potato soft). When the potatoes are done drain and cut in half again, place skins on baking sheet; add bacon pieces and cheese (season to taste). In oven cook skins until cheese has melted and lightly browned. Remove from oven; sprinkle with chopped scallions or chives.
Serve with Sour cream and BBQ sauce for dipping.
Author's Comments
I have looked for good recipes for potato skins and I did not find one that reminded me of the first ones I had. This recipe is from Darryl’s Restaurant, my wife and I went there often when we first got married (way back when, 1982) the restaurant closed here, but this is one of the great memories that last a life time.
Instructions
Wash potatoes and dry with paper towels. Place the potatoes on individual aluminum foil sections. Coat potatoes with oil and salt and pepper to taste wrap securely. Bake potatoes at (425 degrees F) until done about 45 minutes to one hour (depends on potato size). In the mean time heat your oil in a deep fryer or saucepan to 375º Fahrenheit. Fry bacon until crisp and drain on paper towels to remove excess oil set aside until needed. Chop scallions or chives and set aside until needed. When the potatoes are finished baking cut in half, length wise and scoop out the middle and save pulp for another recipe. Leave about a ¼” pulp with potato skin. Once oil is heated, add the potato skins and deep fry the skins golden brown (the skins should be golden and potato soft). When the potatoes are done drain and cut in half again, place skins on baking sheet; add bacon pieces and cheese (season to taste). In oven cook skins until cheese has melted and lightly browned. Remove from oven; sprinkle with chopped scallions or chives.
Serve with Sour cream and BBQ sauce for dipping.
Author's Comments
I have looked for good recipes for potato skins and I did not find one that reminded me of the first ones I had. This recipe is from Darryl’s Restaurant, my wife and I went there often when we first got married (way back when, 1982) the restaurant closed here, but this is one of the great memories that last a life time.
Similar Recipes
potato appetizers