Deep-Fried Potato Skins Recipe

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.