Cheesy Buffalo Bacon Potato Skins


  1. Combine cream cheese with Wings Sauce until well blended. Hold refrigerated for service.
  2. For each serving, deep fry 1 pound of scooped potato skins until golden brown. Arrange fried potato skins on large sheet tray. Fill with 10 ounces cream cheese mixture. Top with 1/4 of the bacon and shredded Cheddar cheese.
  3. Place tray in oven and cook until the cream cheese is hot and Cheddar is melted.
  4. Plate as desired and top with 1 tablespoon of sliced green onions.


  • 2 lbs. cream cheese, softened
  • 1 cup Franks® Mild Wings Sauce
  • 4 lbs. potato skins, fresh or frozen, cut in half & scooped
  • 1 lb. bacon, cooked crisp, coarsely chopped
  • 2 lbs. cheese, cheddar , shredded
  • 1/4 cup onion(s), green, thinly sliced