Baked and then triple-fried to make them beautifully crisp, these potato skins are loaded with all the good things. 

Serves
6

Preparation

10min

Cooking

1hr
30min

Skill level

Mid
By
Average: 5 (1 vote)
Yum

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. 

Ingredients

  • 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 

Cook's notes

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.

Instructions

Cooling time: 20 minutes

  1. Preheat the oven to 180°C (350°F).
  2. 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).
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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).