When we think of TGI Friday's, fully loaded potato skins immediately come to mind. Packed with melted cheddar, applewood-smoked bacon, tangy sour cream, and a sprinkling of scallions, they're bursting with bold flavor. They're easily one of our favorite game-day appetizers, and with football season upon us, we knew we had to share our take on the chain's recipe with you.
- 6 russet potatoes
- 3 tablespoons grapeseed oil
- 2 tablespoons butter, melted
- Salt, to taste
- Black pepper, to taste
- 1 cup shredded cheddar cheese
- 8 slices applewood-smoked bacon
- 1/2 cup sour cream
- 1/4 cup green onions, thinly sliced
- Preheat the oven to 400ºF.
- Scrub the potatoes under cold water, and dry with a paper towel. Rub the potatoes with grapeseed oil, and arrange in a casserole dish or on a half-sheet baking sheet. Bake for about 35 minutes, or until the skins are crispy and the potatoes are fork tender. Remove from the oven, and let the potatoes cool.
- Cut the potatoes in half lengthwise, and scoop out the flesh, leaving 1/4 inch of potato in the skins. Brush the potatoes with melted butter, sprinkle with the salt and pepper, and bake halves face down in the oven for 6 to 8 minutes.
- Remove from the oven, carefully flip the halves over, and sprinkle the insides with cheese and bacon. Bake for 2 to 4 minutes, until the cheese melts. Top with the green onions and sour cream, and serve immediately.
- Other, Appetizers
- 6 servings
- Cook Time
- 1 hour