potato skins-belgium fries |
| Name: |
Yvonne Siddall |
| Base: |
Fort Campbell |
| Recipe: |
8 idaho potatos, 1 lb. bacon, 8 oz. shredded colby and jack cheese, sour cream...i hate mash potatoes, but liked them fried. i wanted to make potato skins, but didn't want to bake it and end up with a bunch of baked potatoes that would really only be good as mashed. so i made this the way i did so then i could fry the insides of the potatoes for fries instead. for the fries: once you use a knife and cut the skins off. skins need to be big enough to put the bacon and cheese on. cut the fries about a quarter inch by a quarter inch. too small and it'll be too crispy. put the fries into a cold water bath while the oil heats up in a pan or fryer to 325F. cook fries until it starts to have a light brown color. take out put in paper towl. make sure that it is wraped by the towl. let sit for about half an hour. then put fryer to 375F. fry it a second time for two three minutes until nice and crispy. it shoudld be crispy ouside and soft inside. for the skins: cook bacon in the oven 400F until crispy. let cool. save fat. cook skins in fryer 375F. take out and but into bacon fat. transfer to 9"-12" casserole dish. lay flat. skin side down. top with cheese and then bacon. put into 400F oven for 5 min or so until it crisp the skins. serve with sour cream. if you've got freach guacamole, it's also good. |
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