Cheesy Buffalo Bacon Potato Skins | McCormick For Chefs®

Crispy fried potato skins filled with a mildly spicy cream cheese mixture, then topped with crisp bacon, shredded Cheddar and green onions.

Ingredients

Serves 4
2 pounds Cream Cheese, softened
1 cup Franks ® Mild Wings Sauce
4 pounds Fresh or Frozen Potato Skins, cut in half and scooped
1 pound Bacon, cooked crisp, then coarsely chopped
2 pounds Cheddar Cheese, shredded
1/4 cup Green Onions, thinly sliced

Procedure

Prep

Combine cream cheese with Wings Sauce until well blended. Hold refrigerated for service.

Service

For each serving, deep fry 1 pound of scooped potato skins until golden brown. Arrange fried potato skins on large sheet tray. Fill with 10 ounces cream cheese mixture. Top with 1/4 of the bacon and shredded Cheddar cheese.
Place tray in oven and cook until the cream cheese is hot and Cheddar is melted.
Plate as desired and top with 1 tablespoon of sliced green onions.

Chef's Tip!

Use Buffalo chicken dip made with Frank's Mild in place of the cream cheese mixture to make it even more indulgent.

Recipe type: Appetizers
Cuisine: North American

NUTRITION INFORMATION (per serving)
Calories: 2890
Sodium: 4807
Carbohydrates: 233
Protein: 98

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