Ingredients
- 3 medium Russet potatoes
- 1 1/2 tablespoons Salt, divided
- 1/2 tablespoon Black pepper
- 1 teaspoon Garlic powder
- Oil
- 3/4 cup Cheddar cheese, shredded
- 3 strips Bacon, cooked
- 2 stalks Green onion, sliced thin
- 1/3 cup Sour cream, for serving
- 1/2 cup Ranch dressing, for serving
Instructions
- Before beginning, scrub your potatoes well under running water to remove any dirt. Set aside to dry thoroughly. Mix seasonings together in a small bowl and set aside.
- Preheat your oven to 375 F. When potatoes are dry, place on a baking sheet and poke each a few times with a fork. This will allow the steam to escape.
- Rub the outside of the potatoes all over with a little bit of oil and seasoning. Bake in the oven for about 45 minutes, until they are tender. Remove from the oven and set aside to cool.
- Once potatoes are cool enough to handle with ease, slice them in half and carefully scoop out the insides, leaving a thin layer of potato all around the skin. Season the inside of the skins.
- Add oil to your deep fryer or to a deep cast iron skillet. Heat and maintain a temperature of 375 F. Fry potato skins in batches until deep brown and golden. (Approximately 3-4 minutes). Remove from deep fryer and set on a cooling rack placed over a baking sheet. Immediately season both sides with salt.
- When finished frying all the skins, preheat your ovens broiler on high. Top potato skins with the shredded cheese and broil until melted and bubbly. Remove from the oven, top with bacon and green onions.
- Plate and serve immediately along with sour cream and ranch.
Notes
Oven Instructions
- Follow steps one through four.
- Brush the inside and outside of the scooped skins with melted butter or oil.
- Bake in the oven at 450 F, skin side down for 10 minutes. Flip and bake another 8-10 minutes until golden and crisp.
- Fill potatoes with cheese and place back in the oven for a few minutes until melted and bubbly.
- Remove from oven, top with bacon and green onions, then serve with desired condiments.