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Deep Fried Potato Skins


2 large white potatoes
6 - 8 strips thick-cut lean bacon, cooked and coarsely chopped
4 oz sharp cheddar cheese, shredded
2/3 cup sour cream
Oil for frying


Scrub potatoes and bake until well done. Cool. Scoop out pulp leaving about 1/4" on skins. Reserve potato pulp another recipe.

Preheat oven to 450 degrees F.

Heat oil to 350 degrees F. (Enough oil to submerge skins in.) Fry skins until golden brown. Drain on paper towels.

Divide bacon among skins. Divide cheese among skins. Bake on rack in middle of oven for about 10 minutes or until cheese bubbles.

Season with salt and freshly ground black pepper to taste. Top with sour cream.

Serves two.

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