DEEP FRIED POTATO SKINS

Preheat oven to 425°F. Poke holes all around each potato with a fork and bake until a knife goes in smoothly, about 50 minutes to 1 hour. You could also microwave all of them for 5-10 minutes and then bake for 15 and they should be good to go. Remove the potatoes from the oven and allow to cool slightly, slice the potatoes in half lengthwise, and carefully scoop out the inside, leaving ~an inch of potato. To a large, straight sided pan, add two inches of oil (the whole bottle). Heat oil to 375°F. Measure temperature with a thermometer or just heat over medium and leave it alone for about 7-10 minutes. While the oil is heating, mix together all of the listed spices. Fry the potato skins in batches until golden brown and crispy, about 4 to 6 minutes. Drain and transfer the potatoes to a wire rack set over a baking sheet. Sprinkle with the seasoning mix while the potatoes are still hot. Repeat until all potatoes are fried. Top each fried potato with lots of cheese and bac’n bits. Bake until the cheese has melted through, about 5 to 8 minutes (I put tinfoil over mine to help make the cheese a bit more melty). Remove from the oven and transfer to a platter. Dollop each with sour cream and garnish with chives. Serve immediately and ENJOY 🤤