A delightful twist on classic potato skins, featuring a crispy texture and a flavorful topping.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking.
Pierce the potatoes with a fork and microwave them on high until soft, about 10 minutes.
Microwaving saves time compared to baking.
Cut each potato in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell.
Save the scooped-out potato for another recipe, like mashed potatoes.
Heat the oil in a deep fryer or saucepan to 365°F (185°C). Fry the potato shells until golden and crispy, about 5 minutes.
Ensure the oil is hot enough to avoid soggy potatoes.
Place the fried potato shells on a baking pan. Fill each with shredded cheese and crumbled bacon, then sprinkle with green onions.
Arrange the fillings evenly for consistent flavor.
Bake in the preheated oven until the cheese is melted, about 7 minutes.
Keep an eye on the cheese to prevent overcooking.
Serve the potato skins hot, topped with a dollop of sour cream and a sprinkle of black pepper.
Serve immediately for the best texture and flavor.
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