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Baked Potato Skins
Cooking with Paula Deen
, Jan/Feb 2008
5 large baking potatoes, scrubbed
2 tablespoons olive oil
2 tablespoons kosher salt
Peanut oil for frying
2 cups shredded Cheddar and Monterey Jack cheese with peppers
Garnish: sour cream, chopped jalapeno peppers, chili powder
Preheat oven to 425°.
On a rimmed baking sheet, brush potatoes with olive oil; sprinkle with kosher salt. Bake 1 hour, or until tender; cool slightly.
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.
In a large skillet, pour peanut oil to a depth of 2 inches; heat to 360°.
Fry potato quarters, in batches, 3 to 4 minutes, or until golden brown; drain.
Preheat oven to 400°. Line a rimmed baking sheet with heavy-duty aluminum foil.
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
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