Restaurant-Style Potato Skins

Submitted by Little Bee

"I worked at Ruby Tuesdays for many years and this is how they made em'. Great Football food or snack with a movie. I always have to make more when I make them for Football parties because they are gobbled up quickly."

 

• Ready In: 37mins
• Ingredients: 6
• Serves: 8

ingredients

• 8 potatoes
• 1 1⁄3 cups vegetable oil
• 11 ounces shredded cheddar cheese
• 3 tablespoons bacon bits (I use the Hormel kind in a jar)
• 16 ounces sour cream
• 2 green onions, chopped

directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
2. Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
3. Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
4. Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
5. Fill the potato shells with cheese and bacon bits and sprinkle with green onions. Arrange them in the prepared baking pan.
6. Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

Reviews

[WhoCaresWhoIAm]

While these are quite good, an easier and healthier method is to bake the potatoes. Generally I do this the day before I need the skins. Rub potatoes with a little olive oil and bake at 400 degrees for 1 hour, more or less as required depending on size of the potato. Scoop out most of the potato meat and use to make mashed potatoes for dinner. Save the skins for making awesome skins! Skin fillings: partially precooked pancetta or bacon, chopped red onion, shredded cheddar or a mix of cheese, some chopped jalapeño - then bake for 10 minutes at 375, top with chopped spring onion and or chives. Serve Sour Cream and/or Ranch Dressing for dipping. The fillings are caloric, so cutting out the frying oil makes the recipe less messy and a little less guilty!

 

[donair]

This was awesome. I used baby potatoes(boiled) and then I flattened them a bit and fried them, and followed the rest of your recipe.

 

[LIKES 2 BAKE]

Made these today, used small potatoes, freshly made & crumbled bacon & Italian style oil w/no onions. Delicious, the kids loved them, Nice crisp skins!<br/><br/>Scooped the inside out before microwaving & deep fried in the left over oil after adding paprika & garlic flakes, drained, added salt & pepper and got even more deliciousness!

 

[MocoLouisiana]

These were very good, but someone should edit/revise the recipe. It didn't say what to do with the potato pulp after scooping it out of the potato. I mixed it with the cheese, Ranch Dressing (which was a FAB-U-LOUS touch) and bacon bits. Sprinkled the fried potato skins with Ball's Seasoning; which may only be available in Louisiana, but any seasoning would do. I plan to make this over-and-over again.

 

[Julie Bs Hive]

I agree with Lacer, deep frying is what makes these the best I've ever had. Enjoyed them as is, without extras.