Baked Potato Skins

From Cooking with Paula Deen, Jan/Feb 2008

Baked Potato Skins
  1. 5 large baking potatoes, scrubbed
  2. 2 tablespoons olive oil
  3. 2 tablespoons kosher salt
  4. Peanut oil for frying
  5. 2 cups shredded Cheddar and Monterey Jack cheese with peppers
  6. Garnish: sour cream, chopped jalapeno peppers, chili powder
  1. Preheat oven to 425°.
  2. On a rimmed baking sheet, brush potatoes with olive oil; sprinkle with kosher salt. Bake 1 hour, or until tender; cool slightly.
  3. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve potato pulp for another use. Cut each potato half into quarters.
  4. In a large skillet, pour peanut oil to a depth of 2 inches; heat to 360°.
  5. Fry potato quarters, in batches, 3 to 4 minutes, or until golden brown; drain.
  6. Preheat oven to 400°. Line a rimmed baking sheet with heavy-duty aluminum foil.
  7. Place potato skins on prepared baking sheet. Sprinkle each potato evenly with cheese; bake 5 minutes, or until cheese is melted. Garnish with sour cream, jalapenos, and chili powder, if desired.
Makes 40 servings