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Potato Skins

4 med. potatoes, baked
Oil for deep frying
1-1/2 c. shredded Cheddar cheese
6 slices bacon, cooled & crumbled
Sour cream
Green onions, sliced

Cut potatoes in 8ths. Scoop out pulp, leaving 1/4 inch of potato on skin. Deep fry skins in hot oil, 1-2 minutes or until golden brown. Drain on paper towels. Sprinkle cheese inside skins. Top with bacon. Heat in microwave until cheese melts. Serve with sour cream and onions.
Makes 32 appetizers.


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