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Restaurant-Style Potato Skins
Reviews:
January 22, 2003

These are good, but here's a really smart tip if you want to cut out about 1/2 the calories, much of the fat and still keep the great taste: DON'T FRY THEM. The only thing that the frying does is make the shells crispy and add a whole lot of fat (1 cup oil is too much fat). You can get the same crunchiness by scooping out the potato shells and baking them in the oven for 45 minutes at 400 degrees. Then add the bacon and cheese and broil another 5 minutes (watch so the cheese doesn't burn). Trust me, why add the fat?

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