Deep-Fried Potato Skins With Dips and Toppings

Deep-Fried Potato Skins With Dips and Toppings

The Spruce / Ali Redmond

Prep: 20 mins
Cook: 70 mins
Total: 90 mins
Servings: 4 servings
Nutrition Facts (per serving)
449 Calories
18g Fat
64g Carbs
8g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 449
% Daily Value*
Total Fat 18g 24%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 81mg 4%
Total Carbohydrate 64g 23%
Dietary Fiber 7g 25%
Total Sugars 3g
Protein 8g
Vitamin C 25mg 124%
Calcium 54mg 4%
Iron 3mg 18%
Potassium 1645mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Top these deep-fried potato skins with sour cream, shredded cheese, and/or chopped cooked bacon. Or serve them with homemade guacamole, salsa, or a spicy dip.

See the variations below for a few quick and easy homemade dips and some great ideas for toppings.

Ingredients

  • 4 large baking potatoes

  • Vegetable oil, for frying

  • 1 dash salt

  • 1 dash freshly ground black pepper

  • 1/4 cup sour cream mixed with chives, optional

  • 1/2 cup shredded cheddar cheese, optional

  • 2 tablespoons crumbled bacon

Steps to Make It

  1. Gather the ingredients.

    Deep-Fried Potato Skins With Dips and Toppings ingredients

    The Spruce / Ali Redmond

  2. Pre heat oven to 400 F. Prick potatoes in several places with a fork; bake in the pre heated oven until tender, about 1 hour. 

    Prick potatoes in several places with a fork, on a baking sheet

    The Spruce / Ali Redmond

  3. Remove the potatoes from the oven, cool slightly, and then cut them into halves lengthwise. Scoop out the potato, leaving the skins intact.

    Scoop out the potato, leaving the skins intact on a baking sheet

    The Spruce / Ali Redmond

  4. Put the potato insides in a container, cover, and refrigerate for another meal. Cut the skins in half again to make four pieces per potato.

    potato skins on a cutting board

    The Spruce / Ali Redmond

  5. Heat oil in a deep fryer to 375 F. Place a batch of about 4 to 6 potato skins in the deep fryer basket, lower into oil, and deep fry for about 2 to 3 minutes or until skins are browned and crisp. Repeat with the remaining potato skins.

    potatoes frying in oil

    The Spruce / Ali Redmond

  6. Transfer potato skins to paper towels to drain. Sprinkle with salt and pepper. Serve with sour cream and chives, or top with cheese, and place under the broiler to melt. Sprinkle with crumbled bacon and serve.

    Deep-Fried Potato Skins With Dips and Toppings

    The Spruce / Ali Redmond

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Recipe Variations

  • Topping Ideas–Crumbled cooked bacon, minced sauteed ham, sliced green onions, sauteed fresh sliced mushrooms, sliced ripe olives, chopped red or sweet onions, minced jalapeno peppers, and multicolored bell peppers.
  • Quick Guacamole–Peel 2 ripe avocados and mash them in a small bowl. Add 1/4 cup of finely chopped onion, 2 tablespoons of lime juice, 1/2 teaspoon of garlic powder, and salt and freshly ground black pepper, to taste. Blend ingredients thoroughly. Stir in 1 tablespoon of chopped fresh cilantro, if desired.
  • Sour Cream and Bacon Dip–Cook 6 to 8 strips of bacon and crumble. In a serving bowl, combine the crumbled bacon with 16 ounces of sour cream, 1 cup of shredded sharp cheddar cheese, 1/2 cup thinly sliced green onions, 1 teaspoon of garlic powder, and salt, to taste. Blend thoroughly.
  • Ranch-Style Dip–Combine 1 envelope (1 ounce) of Ranch dressing mix with 8 ounces of sour cream, 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and about 1/4 teaspoon of cayenne pepper or chipotle pepper powder. Mix well and season with salt and pepper, to taste.