McCormick For Chefs - California Carbonara Potato Skins


	California Carbonara Potato Skins Recipe

Deep-fried potato skins tossed with McCormick California Style Garlic Powder and topped with Alfredo sauce, crumbled bacon, shredded Parmesan cheese, and sliced scallions.

*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Tasting Serving (4)24 Servings Resized (xx) Servings

Ingredients	Quantities	Instructions
potato skins (16/96 pieces), frozen	2 lb	Deep-fry the potato skins in 350°F oil until brown. Toss with garlic powder and black pepper.
Lawry's® Garlic Pepper, Coarse Grind with Red Bell & Black Pepper	1 tsp
Black Pepper, Pure Ground	1/4 tsp
Alfredo sauce, prepared22	1/2 cup
Parmesan cheese, shredded	2 oz
bacon, crumbled (optional for garnish)	4 tsp
scallions, sliced 1/8in (optional for garnish)	2 tsp

Ingredients	Quantities	Instructions
potato skins (16/96 pieces), frozen	12 lb	Deep-fry the potato skins in 350°F oil until brown. Toss with garlic powder and black pepper.
Lawry's® Garlic Pepper, Coarse Grind with Red Bell & Black Pepper	2 tbsp
Black Pepper, Pure Ground	1 1/2 tsp
Alfredo sauce, prepared22	3 cups
Parmesan cheese, shredded	12 oz
bacon, crumbled (optional for garnish)	8 tbsp
scallions, sliced 1/8in (optional for garnish)	1/4 cup

Ingredients	Quantities	Instructions
No Resize Selected

Plating Instructions: Top each potato skin with 2 tbsp. Alfredo sauce, and ½ oz. Parmesan cheese. 1 tsp. of bacon and melt cheese under a broiler or in an oven if desired. Garnish with ½ tsp. sliced scallions.

Chef's Tip: Never use grated Parmesan cheese in this recipe. For an upscale version, try using shredded Asiago cheese.
Use the mixture as a signature filling for a jumbo baked potato.

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California Carbonara Potato Skins Recipe