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. J
      Jo

      Thank you for this recipe.

    2. T
      Tina

      I will be trying it

    3. S
      Stephany

      Mmmm lovely

    4. r
      rita

      This website has been my go-to for weekly meal planning the past couple of years

    5. K
      Kevin

      Love everything about this recipe. It is easy and super tasty. Thank you

    6. D
      DD Can Cook

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

    7. N
      Nandita

      Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!

    8. B
      Becky

      I've already made this twice now, it's so easy to improvise!

    9. C
      Chantel

      This recipe is amazing!

    10. V
      Videl

      I loved it,I made it for a very dear friend and she was impressed

    11. L
      Linda

      Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!

    12. E
      Ellen

      Love, love, love it.Made it twice now

    13. R
      Rachael Pehota

      Tasty and beautiful.

    14. V
      Victor

      Oh my goodness this is the most amazing recipe ever!

    15. K
      Kevin

      What a beautiful recipe you put together for us.

    16. W
      Wendy McIntosh

      I used your recipe as a starting point and then added a few of my own things.

    17. C
      Cajun

      Made this last night and I absolutely love it.

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