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Crispy Deep-Fried Potato Skins

Crispy Deep-Fried Potato Skins
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Crispy Deep-Fried Potato Skins are golden, crunchy bites that perfectly combine crispy edges and tender potato, generously topped with melted cheese, bacon bits, green onions, and sour cream. This easy-to-make snack is perfect for parties, game days, or anytime you want a flavorful, crunchy treat. Versatile and budget-friendly, it delivers irresistible taste and satisfaction with every bite.

Ingredients

Scale

Main Ingredients

  • 4 medium russet potatoes
  • 2–3 cups vegetable or canola cooking oil (for deep-frying)
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup shredded sharp cheddar cheese (or cheese of choice)
  • 1/2 cup crispy bacon bits
  • 1/4 cup chopped green onions
  • 1/2 cup sour cream (for serving)

Instructions

  1. Prepare the Potatoes: Wash the potatoes thoroughly and boil them until tender but not falling apart, about 15-20 minutes. Let them cool completely to make handling easier and help the skins crisp up when fried.
  2. Scoop Out the Flesh: Cut the potatoes in half lengthwise and carefully scoop out most of the flesh, leaving about a 1/4 inch layer to maintain structure. Save the scooped potato for another recipe like mashed potatoes or hash browns.
  3. Season the Skins: Brush the potato skins with a bit of oil, then season generously with salt and pepper. This ensures the skins have good flavor before frying.
  4. Deep-Fry the Skins: Heat the oil in a deep pot to about 350°F (175°C). Fry the potato skins carefully in batches until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels to remove excess oil.
  5. Add Toppings: Sprinkle shredded cheese and bacon bits over each skin, then place them under a broiler for a few minutes until the cheese melts and bubbles. Finish with a dollop of sour cream and a sprinkle of chopped green onions.

Notes

  • Dry the skins well before frying to ensure maximum crispiness.
  • Maintain a steady oil temperature at around 350°F (175°C) to avoid greasy skins.
  • Fry in small batches to prevent the oil temperature from dropping.
  • Use fresh medium-sized russet potatoes for ideal starch content and sturdy skin.
  • Let potatoes cool completely before scooping to prevent tearing the skins.

Nutrition

Keywords: potato skins, deep-fried potato skins, crispy snacks, appetizer, game day food, easy snack, gluten free potato skins

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