These pork chops with honey and apricots are delicious! They look so much more labor-intensive than they actually do since they are so straightforward and lovely. I enjoy serving them with green beans or roasted asparagus dressed with my own lemon vinaigrette. I definitely have a trick up my sleeve with this recipe!
| Prep Time: | 30 mins |
| Cook Time: | 7 mins |
| Total Time: | 37 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 potatoes
- 1 cup vegetable oil
- 8 ounces shredded Cheddar cheese
- ⅛ cup bacon bits
- 1 (16 ounce) container sour cream
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking pan.
- Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
- Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
- Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
- Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.
- Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.
Nutrition Facts
| Calories | 519 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 5 g |
| Protein | 17 g |
| Saturated Fat | 19 g |
| Sodium | 361 mg |
| Sugars | 2 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Good starting point. I did not fry it. Like another review said, I baked the potatoes with olive oil brushed on skins. Made the skins crispy. The only issues with potato skins is that you need to eat them when ready. They do not hold well…
Omg my family loved my potato skins. First time making potato skins & I did take the advice of the folks that said “don’t fry”. I will make these again.
I didn’t deep fry, I baked as suggested by others and did put the garlic butter as someone suggested as well. They were delicious! I did a lot and thought we would have leftovers for my husbands lunch but they all got eaten.
I made it as written, except I subbed real bacon. No, not healthy, but very tasty.
Turned out great. I microwaved per the directions, then scooped out, buttered, and baked in a 450 degree over to crisp up, added a bit more butter and salt and the cheese and bacon. My family loved it.
I baked the potatoes in 400 degree oven for 1 hour, with olive oil on the skin. Then cooled and scooped out inside. Baked the skins another 15 minutes… this crisped them up No frying needed. Added cheese and bacon and baked a few more minutes until cheese was melted
My family didn’t like these at all. They were bland! I ended up scooping it all back out and making a twice baked potato casserole which I reseasoned.
Yummy!
Instead of using processed bacon bits, we actually bought real bacon and turned that into bacon crumble! We loved it! I’d definitely recommend this to people and will be making it again.
Never made potato skins before but had then at restaurants and was in the mood for some with dinner, and they are sooo good, tip though, either I have a low wattage microwave or the potatoes needed to me heated longer, I ended up boiling them till they were completely done and I could scoop put the meat. I also put the meat back inside after frying it with butter bacon and cheese and melted cheese on top and served it with chives and sourcream, was a great hit in our house.
Microwaved potatoes first, but Instead of frying, I brushed with oil and cooked it in my airfryer at 400 for 3 minutes as they are small. Then put cheese and bacon and air-fried for 3 minutes at 300 to melt the cheese. My son loved them!
Opting not to fry them but baking them slathered in butter or oil is not going to make much a caloric difference from frying them in canola oil. Additionally, butter, bacon, cheese and sour cream are high in saturated fats, which are what are the unhealthy fats and high in calories. Frying in a plant based oil containing poly and mono unsaturated fat is not the problem here.
A few weeks ago I made the twice baked potatoes casserole from this site. A reviewer tip suggested saving the skins and I’m glad I did. I flash froze them and pulled some out today to make these. My first attempt was great. Just heated the oven to 400 then added the defrosted skins. It only took a few minutes until the edges started to crisp. Then I added shredded cheese and some crumbled bacon. Popped them back in the oven until the cheese melted and bubbled. Added some sour cream and a sprinkle of smoked paprika. These were a great side with my salmon & lemon pepper broccoli. My second attempt wasn’t quite the hit. After rereading the recipe I used the broiler, setting the timer for 3 minutes, which was about a minute too long. Will definitely make again as I still have skins from 3 potatoes still frozen, but I won’t use the broiler method. These aren’t a light side dish, but added a much enjoyed indulgence!
I baked the potatoes earlier in the day so they would be cool to handle. I did as some suggested and baked them instead of fry. Turned out great Next morning I took the left oner potatoes and cooked with a little olive oil, salt, pepper,onion, green pepper, pepperoni and cheese on top for breakfast…..
Made per the directions and they turned out great! We make them every New Years Eve as a special treat!
I used real turkey bacon and fresh chives- yummy! Will definitely make again- perfect for game day!
I added cream cheese to the mix and it was even better!!!
Very good and easy to make. I think I would have liked them more baked instead of fried. Heathier baking them and it tasted like oil but it was a good easy recipe. My kids said they were ” banging” ! LOL
Made this tonight for me and my wife. It turned out great! The bake time was a little too long for my oven- just something you have to eyeball. Overall we loved it.
These are amazing and I wouldn’t change anything about the recipe (except, of course, that you can try it with a million different toppings). Thank you so much for sharing, I will definitely make them again!
I baked the skins for 20 minutes at 400 degrees instead of frying. They were nice and crispy. Big hit!