Best Deep Fried Potato Skins Recipes

Fried Potato Peels image

Provided by Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

About 2 cups neutral oil, such as canola oil
Peels from 5 potatoes, dried well with paper towels
Kosher salt and freshly cracked black pepper
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 cloves garlic, minced
2 tablespoons chopped fresh parsley

Steps:

In a Dutch oven or a large, wide pot, add the oil and heat over medium heat until a deep-frying thermometer registers 350 degrees F.
Fry the potato skins in the hot oil until golden brown and crispy, about 5 minutes. Transfer to a plate lined with clean paper towels to drain the excess oil. Sprinkle on some salt and pepper.
Melt the butter in a pan over medium-low heat. Add the garlic and cook until aromatic, 1 to 2 minutes.
In a large bowl, combine the skins, garlic butter and fresh parsley and toss to coat. Season with a little more salt and pepper. Serve warm.

Restaurant-Style Potato Skins image

Provided by Little Bee

Categories Pork

Time 37m

Yield 8 serving(s)

Number Of Ingredients 6

8 potatoes
1 1/3 cups vegetable oil
11 ounces shredded cheddar cheese
3 tablespoons bacon bits (I use the Hormel kind in a jar)
16 ounces sour cream
2 green onions, chopped

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
Fill the potato shells with cheese and bacon bits and sprinkle with green onions. Arrange them in the prepared baking pan.
Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

Deep-Fried Potato Skins image

Provided by Taste of Home

Time 1h25m

Yield 2 dozen.

Number Of Ingredients 11

4 large baking potatoes
2 cups 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

Steps:

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 15x10x1-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.

Nutrition Facts :

Deep Fried Potato Skins image

Number Of Ingredients 4

4 large potatoes, baked and cooled
all purpose flour
seasoned salt (or salt, pepper and paprika)
fat for deep frying

Steps:

Cut potatoes in half lengthwise. Scoop out center of potato leaving a shell about 1/4" thick. Cut shells crosswise into pieces about 1" wide. Coat with flour. Deep fry in hot fat at 375 degrees for about 2 minutes until light brown. Remove to paper towels to drain. Sprinkle with seasoned salt. Serve with sour cream and chives. Try other sauces too. Serve warm. Makes 5 dozen. NOTE: These may be deep fried ahead and reheated later. Heat in oven in 400 degree oven for 5 to 10 minutes until hot.

Nutrition Facts : Nutritional Facts Serves