Deep-Fried Potato Skins

[Roxy]

Deep-Fried Potato Skins:

4 large baking potatoes

2 cups sour cream

1 envelope onion soup mix

1 T. finely chopped onion

5 garlic cloves, minced

Dash Hot Pepper Sauce

Oil for deep-fat frying

1/2 cup Shredded Cheddar Cheese

1/2 cup Shredded Swiss Cheese

6 to 8 bacon strips, cooked and crumbled

4 tsp. minced chives or green onion

Bake potatoes for 1 hour at 400 degrees or until tender.

For Dip:

Combine the sour cream, soup mix, onion, garlic and hot pepper sauce in a bowl. Cover and refrigerate until serving.

When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). With a scissors, cut each potato half into three lengthwise strips.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees.. Fry skins in oil for 2-3 minutes or until golden brown and crisp.

Place potato skins in a 15x10x1-in. baking pan. Combine the cheeses and bacon; sprinkle over potatoes. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with chives. Serve with the dip