Description
Crispy Deep-Fried Potato Skins deliver a perfect balance of golden, crunchy exteriors and tender potato insides topped with melted cheddar cheese and optional bacon bits. This savory snack or appetizer is easy to customize with your favorite toppings and dips, making it ideal for parties, gatherings, or anytime you crave a comforting, flavorful treat.
Ingredients
Scale
Main Ingredients
- 4 large Russet potatoes
- Vegetable oil, for deep frying (enough to fill fryer or pot)
- Salt, to taste
- Pepper, to taste
- 1 cup shredded Cheddar cheese
- 1/2 cup bacon bits (optional)
- 1/2 cup sour cream
- 1/4 cup chopped green onions
Instructions
- Prepare the Potatoes: Start by scrubbing your russet potatoes clean, then bake them at 400°F (200°C) until tender, about 45 minutes. Baking ensures the inside is soft while the skin is ready to crisp up later.
- Scoop and Season: Once cooled, slice the potatoes in half and carefully scoop out the insides, leaving about 1/4 inch of potato attached to the skin. Season the skins inside and out with salt and pepper to enhance their natural flavor.
- Pre-fry the Skins: Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the potato skins for 3-4 minutes until they start turning golden but not fully crisp. This partial fry locks in moisture and gives the skins stability for the next step.
- Add Cheese and Toppings: Remove the skins and pat dry. Fill them with shredded cheddar cheese and bacon bits if desired, then nestle them back into the hot oil or transfer to a baking sheet to melt the cheese under a broiler for 2-3 minutes.
- Final Frying for Crispy Perfection: Return the cheese-topped skins to the fryer for a quick 1-2 minute session until golden brown and crispy around the edges. This gives them their signature crunch and melted cheesy goodness.
Notes
- Dry the skins well before frying to ensure maximum crispiness.
- Use the double frying technique (pre-fry then final fry) for the ideal crunchy texture.
- Maintain oil temperature around 350°F (175°C) for even cooking without greasiness by using a thermometer.
- Fry potato skins in small batches to prevent overcrowding and sogginess.
- Season with additional salt immediately after frying while skins are still hot.
- Prep Time: 10 minutes (plus baking time)
- Cook Time: 50 minutes (includes frying and baking/broiling)
- Category: Appetizers
- Method: Baking and Deep-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 potato skin halves
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 25 mg