Loaded Potato Skins

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

15 cups

Russet Potatoes

2 cups

Shredded Colby Jack Cheese

3/4 cup

Bacon Bits

1 cup

Sour Cream

2 Tbsp

Cajun Seasoning

3 stalks

Scallions , chopped

4 cups

Vegetable Oil

for frying

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Preheat the oven to 425 degrees F(220 degrees C).

Step 2

Wash and scrub Russet Potatoes (15 cups) in running water and pat dry. Poke holes with a fork and bake potatoes for about 1 hour or until a knife goes in smoothly.

Step 3

Remove the potatoes from the oven and allow them to cool to room temperature.

Step 4

Slice the cooled potatoes in half, lengthwise, and scoop out the center of each potato half, leaving about an inch of flesh in each.

Step 5

In a deep frying pan over medium-high heat, pour Vegetable Oil (4 cups) covering half of the pan. Fry the potato skins in batches until golden brown and crispy for about 3-5 minutes. Drain and transfer the potatoes to a wire rack.

Step 6

While the potatoes are still hot, sprinkle Cajun Seasoning (2 Tbsp) and Ground Black Pepper (to taste) on top. Add Shredded Colby Jack Cheese (2 cups) and Bacon Bits (3/4 cup) .

Step 7

Bake in the preheated oven for about 6-8 minutes or until the cheese is melted. Remove from the oven.

Step 8

Top each potato with a dollop of Sour Cream (1 cup) and sprinkle with Scallions (3 stalks) . Enjoy it fresh out of the oven!