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- 4 Whole baking potatoes (baked and cooled)
- oil for deep frying
- garlic butter (optional)
- toppings (ie. cheese, smoked ham or turkey, green onion tops, bacon, black olives, etc.)
- After baking potatoes and allowing them to cool, scoop out inside, leaving 1/4 to 1/2 inch of potato still on skin.
- Heat 4 - 5 inches of oil in deep fryer (400 degrees) and fry potato skins until golden brown and floating.
- Drain on paper towels.
- Arrange skins on oven safe plate or platter.
- Drizzle with garlic butter and sprinkle with parmesan. (For plain skins)
- Serve with sour cream.
- For other toppings, omit butter and parmesan.
- Top with other toppings and place in 375 degree (200 C.) oven until cheese is melted.
- Serve with sour cream (or salsa)
- The secret at the restaurant where I worked was to refrigerate the unused baked potatoes and use then the next day.
They are easier to "peel" when cold and they soak up less oil when deep frying.
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