Deep Fried Potato Skins


8 baking potatoes about 4 oz each
2 tbs vegetable oil
kosher salt and black pepper to taste
2/3 lb ripe tomatoes
2 scallions
1 tbs chili sauce
2/3 cup sour cream
2 tbs chopped chives
oil for deep frying
Scallions and cilantro sprigs for garnish
  • Scrub the potatoes and dry them well with paper towels.
  • Thread the potatoes on skewers, then brush them with the oil and sprinkle with salt.
  • Place directly on the oven shelf and bake in a preheated 400 degree oven until cooked through. About 45 minutes.
  • Meanwhile make the dips.
  • Finely chop the tomatoes and scallions and mix with the chili sauce, then season with salt and pepper.
  • In a separate bowl, mix the sour cream with the chives and season with salt and pepper.
  • Cover the dips, then refrigerate.
  • When the potatoes are tender, remove from the oven and cut them in half, lengthwise.
  • Scoop out the flesh, leaving a lay of potato about 1/2 inch thick.
  • Cut each skin in half lengthwise.
  • In a large saucepan or deep fryer fill 1/2 full with oil and heat to 375 degrees.
  • Deep fry the potato skins, a few at a time for about 1 minute  or until crisp.
  • Remove and drain on paper towels, then season with salt and pepper.
  • Place the bowls of dip n the center of a large platter and arrange the potato skins around.
  • Garnish with sliced scallions and chopped cilantro.




15 min


1 hr 10 min


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