Combine cream cheese with Wings Sauce until well blended. Hold refrigerated for service.
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.
Place tray in oven and cook until the cream cheese is hot and Cheddar is melted.
Plate as desired and top with 1 tablespoon of sliced green onions.
Ingredients
2 lbs. cream cheese, softened
1 cup Franks® Mild Wings Sauce
4 lbs. potato skins, fresh or frozen, cut in half & scooped
