Fried Potato Skins

No ratings yet

These fried potato skins, stuffed with freakin' delicious brisket and drizzled with jalapeño ranch, are perfect for any game day spread.

Prep Time30

Cook Time30

Total Time1

Course: Appetizer, Lunch, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Filling:

1.5 lbs Finely Chopped Brisket
1 cup Bacon Bits
2 small Jalapenos diced
8 oz Cream Cheese
¼ cup Cheddar Cheese shredded
2 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Garlic Powder

Potatoes:

6-8 Russet Potatoes fully baked
Chopped Scallions garnish
Frying Oil

Jalapeno Ranch:

2.5 tbsp Sour Cream
2 tbsp Mayonnaise
1 tbsp Diced Pickled Jalapenos
1 tbsp Pickling Juice
1.5 tsp Garlic Powder
1 tsp Black Pepper
Buttermilk to desired consistency
Salt to taste

Instructions

Begin by fully baking your potatoes until they are completely soft on the inside.
Cut the potatoes out lengthwise and scrape out the filling. Season with salt and set to the side.
Heat up some frying oil to 350F.
Add in the potato skins and for 2-4 minutes until crispy golden brown. Pull off and let cool.
In a bowl mix the filling. Add a scoop of the filling into your potato skins topping with more shredded cheese and bacon bits.
Preheat your smoker to 325F for indirect cooking.
Add the potato skins to cook for 10-15 minutes until the cheese is fully melted on top and its hot throughout. Pull off and let cool for 5 minutes
In a bowl, mix together the jalapeno ranch. Serve with the fried potato skins and enjoy!

Notes

Why Use Russets?

There are a few reasons why russets are the ideal potato in this fried potato skins recipe. First, with baked potatoes, you want a potato that’s low in moisture and high in starch. This balance creates a baked potato with a fluffy inside and crispy potato skin. Secondly, a Russet's thick, rough skin crisps up really nicely and holds its structure well — two qualities you need when frying potato skins. Finally, Russets are typically large and oblong, which creates deeper cups. That's the essentially perfect shape for loading up with toppings!

This recipe also calls for fully baked potatoes. To bake your russets, scrub them, use a fork to poke 6-8 holes in the potato, then bake at 425 degrees Fahrenheit for 45-60 minutes (depending on the size of your potato). Skip the foil so you have a crispy exterior! You'll know they're done when you can slide in a fork or knife with no resistance. Let them rest for five minutes after you take them out of the oven.

Nutrition