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 (1 kilogram) Cream Cheese, softened
- 1 cup (250 milliliters) Franks ® Mild Wings Sauce
- 4 pounds (2 kilograms) Scooped Potato Skins, cut in half, fresh or frozen
- 1 pound (500 grams) Bacon, cooked crisp, then coarsely chopped
- 2 pounds (1 kilogram) Cheddar Cheese, shredded
- 1/4 cup (60 milliliters) Green Onions, thinly sliced
Procedure
Prep
- Combine cream cheese with Wings Sauce until well blended. Hold refrigerated for service.
Service
- Set oven to 400°F (200°C).
- For each serving, deep fry 1 pound (450 g) of scooped potato skins until golden brown. Arrange fried potato skins on large sheet tray. Fill with 10 oz (300 ml) 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: Vegetable Fruit
- NUTRITION INFORMATION (per serving)
- Calories: 2890
- Sodium: 4807
- Carbohydrates: 233
- Protein: 98
- Fiber: 44
