4 large baking potatoes
2 cup sour cream
1 envelope onion soup mix
1 tbsp onion, finely chopped
5 garlic cloves, minced
1 dash hot pepper sauce
oil , for deep-fat frying
1/2 cup cheddar cheese, shredded
1/2 cup swiss cheese, shredded
8 bacon strips, cooked and crumbled
4 chives, minced
Preheat oven to 400 degrees, and bake potatoes for 1 hour until tender.
Combine soup mix, sour cream, garlic, onion, and hot pepper sauce in a bowl. Cover and refrigerate.
Allow potatoes to cool. Cut potatoes lengthwise, scoop out pulp, and cut each potato half into three lengthwise strips.
Heat oil in an electric skillet or deep-fat fryer to 375 degrees. Fry skins in oil for 2-3 minutes, until golden brown and crisp.
Place potato skins in a 15x10x1 inch baking pan. Combine the cheese and bacon and sprinkle over potatoes.
Broil 4 inches from heat for 1-2 minutes, until cheese is melted. Sprinkle with chives and serve with dip.
Sugar: 4g
:
Calcium: 269mg
Calories: 561kcal
Carbohydrates: 53g
Cholesterol: 77mg
Fat: 33g
Fiber: 4g
Iron: 3mg
Potassium: 1266mg
Protein: 16g
Saturated Fat: 16g
Sodium: 880mg
Vitamin A: 687IU
Vitamin C: 16mg
