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 Frank's RedHot® 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.
Sign up for 'In Taste,' the McCormick for Chefs newsletter, to receive exclusive offers and rebates, news and insights on the latest industry trends, creative flavor solutions, menu inspiration and more!
