Potato Skins
6 Medium Baking potatoes
1 c. Vegetable Oil
All Seasoning Mix
8 oz. shredded cheddar cheese
1/8 c. Bacon Bits
2 c. Sour Cream
Preheat Oven to 400 degrees
Scrub the potatoes clean, rub with olive oil and bake for approximately 1 hour
Remove potatoes from oven, allow to cool slightly before handling
Cut into quarters
Using a spoon carefully scoop the inside of the potatoes until 1/4 inch of the potato shell remains
Heat Oil to 350 degrees in a deep fryer or deep saucepan. Place the potatoes in the hot oil, fry for 5 minutes. Drain potatoes on the paper towel.
Sprinkle the potatoes with All Seasoning mix and fill the shells with cheddar cheese and bacon bits.
Arrange in a baking dish and bake 7 minutes or until the cheese is melted.
Serve hot with sour cream
Fried Pickles
Pickle Chips
Dusting Flour
1 c. flour
1 tsp. (Each) salt, pepper, cayenne pepper, and chili powder
Frying oil
Dipping sauce of your choice
Heat oil in a havy stock pot or dutch oven to 350 degrees
Using a zip-top baggie coat pickle chips thoroughly in seasons flour
Shake off excess flour and fry small patches in the oil (note: Pickle chips are best for this. Pickles will float with no bubbles when cooked).
Use a slotted spoon to remove cooked pickles
Drain on a paper towel lined plate or sheet pan.
Keep warm in oven
Serve with your favorite dressing
Thicker pickle chips will cook more slowely, allow time between batches for the oil to rebound.