Ingredients
4 large baking potatoes2 cups sour cream1 envelope onion soup mix1 tablespoon finely chopped onion5 garlic cloves, mincedDash hot pepper sauceOil for deep-fat frying1/2 cup shredded cheddar cheese1/2 cup shredded Swiss cheese6 to 8 bacon strips, cooked and crumbled4 teaspoons minced chives or green onion
Preparation
Bake potatoes at 400° for 1 hour or until tender.
Meanwhile, for dip, combine the sour cream, soup mix, onion, garlic and hot pepper sauce in a bowl. Cover and refrigerate until serving.
When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). With a scissors, cut each potato half into three lengthwise strips.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry skins in oil for 2-3 minutes or until golden brown and crisp.
Place potato skins in a 15x10x1-in. baking pan. Combine the cheeses and bacon; sprinkle over potatoes. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with chives. Serve with the dip.
