These are really Amy and Chris's potato skins, one of the dishes the pair cook up in Amy Schumer Learns to Cook - so we'll thank Chris for the method that creates the crunchiness, and Amy for insisting that potato skins must have cheese and bacon.
Baked and then triple-fried to make them beautifully crisp, these potato skins are loaded with all the good things.
- 6 Idaho potatoes (or other floury potatoes)
- Canola oil, for frying
- Kosher salt
- Grated (shredded) Cheddar cheese, for topping
- Chopped cooked bacon, for topping
- Sour cream, for serving
- Chopped scallions or spring onions, for serving
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 20 minutes
- Preheat the oven to 180°C (350°F).
- Bake the potatoes until tender, about 40 minutes. Let cool until cool enough to handle, about 20 minutes. Raise the oven temperature to 190°C (375°F).
- Tear the potatoes open, then tear off irregular but intact sections of skin with a little flesh left on them. Set aside the potato centers for another use.
- Heat about 15 cm (6 inches) of canola oil in a Dutch oven or heavy-bottomed pot to 190°C (375°F). Season the skins well with salt, then fry them in batches, flipping once, until they are golden brown and crispy, about 5 minutes total. Allow them to cool on a rack set over a sheet pan while you cook the rest of the skins.
- Fry each batch two more times (3 times total), adding more oil as needed and making sure the oil heats to 190°C (375°F) between batches to achieve beautifully crispy potato skins.
- Place the skins on a sheet tray and sprinkle with some shredded Cheddar cheese and chopped bacon. Bake until the cheese is melted, about 5 minutes. Season well with salt and serve alongside a nice bowl of sour cream sprinkled with chopped spring onions (scallions).