Deep-Fried Potato Skins With Pulled Pork and Cheddar

Cook, agitating occasionally with a wire mesh spider, until potatoes just begin to turn lightly golden, about 1 minute. Transfer to paper towel–lined baking sheet, inverting each one, concave side down, to allow it to fully drain. Repeat dipping and frying with remaining potato cups. Using a fine-mesh strainer, skim out any free-floating fried bits of slurry from the oil and discard.

Published at Wed, 06 Nov 2019 14:58:15 +0000