California Carbonara Potato Skins
Deep-fried potato skins topped with Alfredo sauce, crumbled bacon, shredded
Parmesan cheese, and sliced scallions.
2 lb 12 lb potato skins (16/96 pieces), frozen
1 tsp 2 tbsp McCormick California Style Garlic Powder
1/4 tsp 1 1/2 tsp McCormick Black Pepper, Pure Ground
1/2 cup 3 cups Alfredo sauce, prepared
2 oz 12 oz Parmesan cheese, shredded
4 tsp 8 tbsp bacon, crumbled (optional for garnish)
2 tsp 1/4 cup scallions, sliced 1/8" (optional for garnish)
Deep-fry the potato skins in 350°F oil until brown. Toss with garlic powder and
Plating instructions: Top each potato skin with 2 tbsp. Alfredo sauce, and ˝ oz.
Parmesan cheese. 1 tsp. of bacon and melt cheese under a broiler or in an oven
if desired. Garnish with ˝ tsp. sliced scallions.
Never use grated Parmesan cheese in this recipe. For an upscale version, try
using shredded Asiago cheese.
Use the mixture as a signature filling for a jumbo baked potato.