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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The combination of potatoes, cheese, bacon and garlic dip in this recipe is fantastic, says Leslie Cunnian of Peterborough, Ontario. The skins can be served as an appetizer or as a side dish with roast prime rib or any other entree you choose. Ingredients:
4 large baking potatoes |
2 cups (16 ounces) 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 |
Directions:
1. Bake potatoes at 400° 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 375°. Fry skins in oil for 2-3 minutes or until golden brown and crisp.
5. Place potato skins in a 15-in. x 10-in. x 1-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. Yield: 2 dozen.
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