Potato Skins For Sunday
I'm making mini potato skins for this upcoming sunday-& doing a pulled pork/cheddar/chive topping. What's the best way to prep the skins before adding the topping? I'm thinking of deep frying (after baking them for a little bit & scooping ou the middle) them but am wondering if it will make them too greasy? Is it better to just coat with oil and crisp them in the oven?