Deep-Fried Potato Skins With Melted Raclette Cheese

[Photographs: Vicky Wasik]

Crisper outside and more tender within than traditional twice-baked potato skins, these little cups are the perfect vehicle for just about anything. Here, they’re filled with melted raclette cheese, which pairs perfectly with the potatoes—though you can use any good melting cheese of your choice, such as cheddar or Gruyère. Thinly sliced cornichons provide a bright, vinegary punch to offset all the starch-and-cheese richness.

Published at Wed, 06 Nov 2019 14:57:05 +0000