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. S
      Stephany

      This was absolutely delicious!!

    2. J
      Judy

      Made this tonight and it was wonderful!

    3. k
      kookie in London

      This is a very easy recipe- it's simple but delicious

    4. D
      David Michel

      This is a beautiful dish!

    5. R
      Rachael Pehota

      Loved it. Simple, but very tasty.

    6. L
      Lori

      Thank you for this recipe.

    7. a
      adam

      This is a GREAT recipe.

    8. S
      Sarah

      Delicious and ohhhh so beautiful! Thanks for the recipe :0)

    9. L
      Lori

      Simple, delicious. Thanks for another great recipe.

    10. r
      rei

      Unfortunately it is not in my taste.I do not recommend it.

    11. j
      joy

      This is delicious and easy!

    12. L
      Lindsay

      I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!

    13. K
      Katy

      Tasty and beautiful.

    14. S
      Stevie

      What a beautiful recipe you put together for us.

    15. s
      sierra

      Thanks. It's delicious.

    16. T
      Tami

      I love this! So easy to throw together.

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