Wild Man Potato Skins Recipe

Name: Wild Man Potato Skins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 russet potatoes; Kosher salt; 1 teaspoon paprika; 7 slices thick-cut bacon; 1 small shallot, minced; 6 ounces butter, cubed; 8 ounces grated white Cheddar; 4 green onions, sliced; Freshly cracked black pepper; 6 cups canola oil; 1/2 cup arrowroot flour; 2 eggs, beaten

Servings: persons

5 russet potatoes
Kosher salt
1 teaspoon paprika
7 slices thick-cut bacon
1 small shallot, minced
6 ounces butter, cubed
8 ounces grated white Cheddar
4 green onions, sliced
Freshly cracked black pepper
6 cups canola oil
1/2 cup arrowroot flour
2 eggs, beaten

1
Preheat the oven to 350 degrees F.
2
Skin the potatoes.
3
Reserve the skins.
4
Add 1 teaspoon salt to the potato skins and let sit.
5
Dice the potato flesh and boil until fork tender.
6
Do not over boil.
7
Put the potato skins into a clean towel and wring out any moisture.
8
Toss the skins with 1/2 teaspoon more salt and 1/2 teaspoon of the paprika.
9
Spread on a baking sheet.
10
Bake for 15 minutes.
11
Cook the bacon until crisp.
12
Remove from the pan to cool slightly.
13
Dice the bacon.
14
In a saute pan over medium heat, cook the shallots in a little butter until soft.
15
In a large bowl, mix together the shallots, white Cheddar, green onions and remaining butter until partially creamy and partially chunky.
16
Then fold in the bacon.
17
Add salt and pepper to taste and mix to combine.
18
Refrigerate the mixture until cool.
19
When ready to serve, fill a Dutch oven with the canola oil and heat to 375 degrees F.
20
In another bowl, add the remaining 1/2 teaspoon paprika and some salt and pepper to the arrowroot flour.
21
Make 1-inch balls with the potato mix.
22
Then dip in the egg, dip in the arrowroot flour, dip in the egg again and stuff the potato skins.
23
Fry until golden brown and warm, 1 to 2 minutes.
24
Serve immediately.

4265

kcal

Calories

441

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: 5 russet potatoes, Kosher salt, 1 teaspoon paprika, 7 slices thick-cut bacon, and more.

Yes, Wild Man Potato Skins falls under the Meat & Poultry 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!

Wild Man Potato Skins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions