Tater Tot Potato Skins

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INGREDIENTS:

  • 3 pounds russet potatoes, washed and scrubbed
  • 1 1/2 cups cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 1/3 cup sour cream
  • 3 tablespoons chives, chopped
  • 1 serrano, thinly sliced
  • 1 avocado, cut in cubes
  • 1 1/2 teaspoon kosher salt
  • Canola oil for frying


    • METHOD:

    Heat oven to 425°F.
    Place the potatoes on the middle rack, and cook for 60-70 minutes, until the skins are crisp and a knife easily pierces them.
    Remove from oven and let cool.
    When cool enough to handle, slice potato in half lengthwise.
    Using a spoon, scoop out the flesh, leaving about 1/4 inch intact.
    Reserve the flesh for Potato Tot Recipe.
    Slice potato in half length wise, again.
    (Note: These can be made weeks in advance and frozen.)

    Fill a large pot halfway with oil.
    Heat oil to 360°F.
    Add skins and fry until golden deep brown, about 2-3 minutes.
    Remove to paper-towel-lined plate.
    Sprinkle with salt.

    Place all skins on a sheet tray lined with parchment paper.
    Sprinkle with cheese.
    Place under broiler on high, until cheese melts.
    Remove from oven, top with bacon, sour cream, chives, serranos and avocado.
    Serve warm.

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    COMMENTS / REVIEWS

    1. T
      Tracy

      This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!

    2. s
      susan briscoe

      I made these for thanksgiving, people said they were good.

    3. D
      David Michel

      What a wonderful inspiration!

    4. R
      Roberta

      I love making this recipe its amazing:)

    5. L
      Lydia

      I made this tonight for my kids. They loved it. It was very easy.

    6. N
      Nan

      Loved this recipe! Simple and delicious.

    7. P
      Paul Legato

      Mmmm lovely

    8. E
      Erin

      I loved this. I don't have words to explain how delicious and amazing this dish is.

    9. a
      angela

      Fabulous.

    10. S
      Sarah

      Thanks for the beautiful recipes!

    11. L
      Lindsay

      I am currently eating it by the bucket

    12. a
      adam

      i loved it so simple but very elegant.

    13. S
      Susan

      Wow – I tried this recipe tonight & was impressed!

    14. K
      Kathy

      Yum, yum, yum! This recipe looks delicious.

    15. j
      joanne

      Just tried this recipe and really loved it.

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