Drop the French fry and dig into ridiculously crispy and cheesy loaded potato snacks instead.
4 to 5
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
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.
30 to 40
2 pounds potatoes, peeled and cut in quarters (or use reserved potatoes from Potato Skin Nachos)
1/4 cup all-purpose flour
3 teaspoons kosher salt
1 teaspoon ground black pepper
1 small onion, grated
1 teaspoon garlic powder
1 cup sharp cheddar cheese
1/8 cup canned green chilies, finely chopped
Canola oil, for frying
Bring potatoes to a boil in a stock pot filled with water. Parboil potatoes just until you can pierce them with a fork, about 10-15 minutes. Let potatoes cool. Grate them on the big holes of your grater into a bowl. Add the flour, egg, 1 teaspoon salt, pepper and onion. Gently mix.
Heat the oil to 360°F.
Scoop about 2 teaspoons potato mixture. Roll into a ball, then shape like a tot. Place on sheet tray. Repeat with remaining potato mixture.
Gently place tots into the hot oil. Fry a few at a time until they are golden brown, about 2-3 minutes. Turn tots while frying.
Drain on paper towels. Sprinkle with remaining salt. Keep in oven on low heat until ready to serve.
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