This is a recipe from my nephew and Godson, Brent Ricker. Brent made literally hundreds of these while cooking for several years at People's Restaurant in Houston. They are great appetizers!
Ingredients
4 or 5 baking potatoes
oil for deep frying
salt and pepper to taste
1 cup shredded Cheddar cheese
5 slices bacon, cooked and crumbled
1 - 2 tbsp green onion tops, chopped
sour cream
4 or 5 baking potatoes
oil for deep frying
salt and pepper to taste
1 cup shredded Cheddar cheese
5 slices bacon, cooked and crumbled
1 - 2 tbsp green onion tops, chopped
sour cream
Steps
- Bake potatoes at 450 degrees until tender. Cool slightly, then cut potatoes in halves.
- Scoop out centers, leaving 1/2 inch thick shell.
- Fry skins in hot oil heated to 400° F for 3 to 4 minutes or until golden brown and crisp. Drain on paper towels.
- Fill each potato half with some cheese; sprinkle with bacon bits and onions.
- Place under broiler and brown 2 to 3 minutes or until cheese melts.
- Serve with sour cream on the side. Cut potatoes into quarters before serving.