Post by Dee on Jan 1, 2007 21:05:19 GMT
This is the best & easiest recipe I found for crispy potato skins. You can vary the filling to what you like. They are quick & easy to cook at short notice e.g when you have a few friends round for a drink and you get the munchies!
I haven't got exact amounts for this recipe as it depends on your peronal taste and how many you are cooking for, if you like a lot of bacon, use more, the same with the cheddar cheese.
You will need
Potatoes
Cheddar Cheese (grated)
Bacon
Vegetable Oil for deep frying.
Preheat the oven to 200C
1. Cook the potatoes either in the oven or if time is of the essence, in the microwave.
2. Chop the bacon into bitesize pieces and fry until crispy, Drain on Kitchen paper.
3. Cut the potatoes in half and scoop out the potato, leaving a lining that is about 5mm ( 1/4 inch) thick.
4. Heat the oil in a wok/deep saucepan or a deep fat fryer and carefully drop the potatoes into the oil, making sure they are immersed. Deep fry for about 3-4mins until crisp and golden brown. Remove and drain well on Kitchen paper.
5. Arrange the potato skins on a baking sheet, hollow side up and divide the bacon equally between them. Sprinkle with plenty of grated cheese and bake in the oven for a few minutes until the cheese has melted and is bubbling!
These really do taste good and this is a foolproof way of making them:0)
I haven't got exact amounts for this recipe as it depends on your peronal taste and how many you are cooking for, if you like a lot of bacon, use more, the same with the cheddar cheese.
You will need
Potatoes
Cheddar Cheese (grated)
Bacon
Vegetable Oil for deep frying.
Preheat the oven to 200C
1. Cook the potatoes either in the oven or if time is of the essence, in the microwave.
2. Chop the bacon into bitesize pieces and fry until crispy, Drain on Kitchen paper.
3. Cut the potatoes in half and scoop out the potato, leaving a lining that is about 5mm ( 1/4 inch) thick.
4. Heat the oil in a wok/deep saucepan or a deep fat fryer and carefully drop the potatoes into the oil, making sure they are immersed. Deep fry for about 3-4mins until crisp and golden brown. Remove and drain well on Kitchen paper.
5. Arrange the potato skins on a baking sheet, hollow side up and divide the bacon equally between them. Sprinkle with plenty of grated cheese and bake in the oven for a few minutes until the cheese has melted and is bubbling!
These really do taste good and this is a foolproof way of making them:0)