Deep-Fried Potato Skins Recipe

Name: Deep-Fried Potato Skins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large baking potatoes; 2 cups sour cream; 1 envelope onion soup mix; 1 tablespoon finely chopped onion; 5 garlic cloves, minced; Dash hot pepper sauce; Oil for deep-fat frying; 1/2 cup shredded cheddar cheese; 1/2 cup shredded Swiss cheese; 6 to 8 bacon strips, cooked and crumbled; 4 teaspoons minced chives or green onion

Servings: persons

4 large baking potatoes
2 cups sour cream
1 envelope onion soup mix
1 tablespoon finely chopped onion
5 garlic cloves, minced
Dash hot pepper sauce
Oil for deep-fat frying
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
6 to 8 bacon strips, cooked and crumbled
4 teaspoons minced chives or green onion

1
Bake potatoes at 400u00b0 for 1 hour or until tender.
2
Meanwhile, for dip, combine the sour cream, soup mix, onion, garlic and hot pepper sauce in a bowl. Cover and refrigerate until serving.
3
When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). With a scissors, cut each potato half into three lengthwise strips.
4
In an electric skillet or deep-fat fryer, heat oil to 375u00b0. Fry skins in oil for 2-3 minutes or until golden brown and crisp.
5
Place potato skins in a 15x10x1-in. baking pan. Combine the cheeses and bacon; sprinkle over potatoes. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with chives. Serve with the dip.

1433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large baking potatoes, 2 cups sour cream, 1 envelope onion soup mix, 1 tablespoon finely chopped onion, and more.

Yes, Deep-Fried Potato Skins falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Deep-Fried Potato Skins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions