Wild Man Potato Skins
- Yield: 5 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1993
- Total Fat
- 202
- Saturated Fat
- 32
- Carbohydrates
- 38
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 15
- Cholesterol
- 131
- Sodium
- 986
- Total: 1 hr
- Active: 1 hr
Ingredients
5 russet potatoes
Kosher salt
1 teaspoon paprika
7 slices thick-cut bacon
1 small shallot, minced
6 ounces butter, cubed
8 ounces grated white Cheddar
4 green onions, sliced
Freshly cracked black pepper
6 cups canola oil
1/2 cup arrowroot flour
2 eggs, beaten
Directions
- Preheat the oven to 350 degrees F.
- Skin the potatoes. Reserve the skins. Add 1 teaspoon salt to the potato skins and let sit.
- Dice the potato flesh and boil until fork tender. Do not over boil.
- Put the potato skins into a clean towel and wring out any moisture. Toss the skins with 1/2 teaspoon more salt and 1/2 teaspoon of the paprika. Spread on a baking sheet. Bake for 15 minutes.
- Cook the bacon until crisp. Remove from the pan to cool slightly. Dice the bacon.
- In a saute pan over medium heat, cook the shallots in a little butter until soft.
- In a large bowl, mix together the shallots, white Cheddar, green onions and remaining butter until partially creamy and partially chunky. Then fold in the bacon. Add salt and pepper to taste and mix to combine. Refrigerate the mixture until cool.
- When ready to serve, fill a Dutch oven with the canola oil and heat to 375 degrees F.
- In another bowl, add the remaining 1/2 teaspoon paprika and some salt and pepper to the arrowroot flour. Make 1-inch balls with the potato mix. Then dip in the egg, dip in the arrowroot flour, dip in the egg again and stuff the potato skins. Fry until golden brown and warm, 1 to 2 minutes. Serve immediately.