Potato Skins

These restaurant-quality Potato Skins are absolutely scrumptious and are easier to make than you may think. Plus, you can tailor them to suit your tastes and preferences!

I don't know anybody who doesn't love a crispy on the outside, tender on the inside potato skin. Do you?

You know the ones. They're at all of your favorite restaurants...

These homemade potato skins are packed full of crispy bacon, and sharp cheddar cheese that has been melted to gooey goodness and then topped with chopped green onions for that bite of mild oniony freshness. 

Then, right before eating, you spoon a nice big dollop of cold sour cream on for that contrast of flavor and temperature!! Oh Yeah!

While I would usually serve these as appetizers, they actually worked quite well as a side dish to our prime rib and crab leg dinner. 

In this particular case, I thought a whole baked potato would have been a little too ordinary and boring, but a potato skin or two served alongside the surf and turf added just the right pizazz on the plate.

Here is the "method" I used to make my skins. Feel free to adjust the number of potatoes you use depending on the number of people you're serving.

Also, play around with the ingredients and tailor them to your own preferences.  The possibilities are endless so make them your own. Remember this is just a method so have fun with them.

PARTY POTATO SKINS      {PRINT THIS RECIPE}

5 medium-size baking potatoes (cooked whole, and allowed to cool completely) *I used the microwave*
peanut oil or canola oil  (enough to fill your large dutch oven with 2" of oil)
shredded sharp cheddar cheese
½ pound bacon, cooked and crumbled
Green onions, chopped
salt, pepper, and garlic powder
Sour cream (optional)

-After the potatoes have cooled, cut each in half and use a spoon to scoop out a well in the center of each half.
-Meanwhile, heat the oil over medium-high heat to 365 - 375 degrees.
-Carefully add a few skins at a time to the hot oil, using tongs making sure to place them gently in the oil and not overcrowd the pan
-Allow them to fry on each side (turning them carefully) for approximately 4-5 minutes, or until they're just starting to turn a nice golden brown.
-Remove the skins from the oil, letting the excess oil drip back into the pot.
-Place the fried skins on a prepared baking sheet and season each skin with salt, pepper, and garlic powder to taste.
-Complete the process with the remaining skins.
-Once they're all fried, add the cooked bacon, cheese, and green onions to the well in each potato, being generous with the fillings.
-Refrigerate until ready to bake and serve, or bake immediately in a preheated 350-degree oven until the cheese is completely melted and is ooey, gooey 🙂
-Serve with a nice dollop of cold sour cream or even Greek yogurt (tzatziki sauce would also be nice).

The next picture was taken with my iphone so sorry if it's a little blurry...