Lunch: Deep-Fried Potato Skins Recipe

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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
4 teaspoons minced chives or green onion

Instructions

Bake potatoes at 400 ° for 1 hour or until tender.
Meanwhile, for dip, combine the sour cream, soup mix, onion, garlic and hot pepper sauce in a bowl. Cover and refrigerate until serving.
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.
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.
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.

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