I live in Portland, OR and there are no T.G.I. Friday’s within 50 miles – it could easily be more miles but the search on their site limits you to only 50 miles
Regardless I cannot simply drive to one nor can I simply drive to a CVS ( that is a whole other rant)
My husband would always order the potato skins from T.G.I. Friday’s and I was determined to make a copy cat recipe
Let me just tell you now he ate EVERYTHING on that plate within 10 minutes of me taking this picture – and those puppies were still SUPER hot
My dad helped me with this recipe ( I did not know he was going to scoop so much out of each potato ) it still tasted great ( my husband is the source for that statement) it was just really hard to take a picture of the finished dish
Regardless – this recipe is very simple to make ( just the way I like it )
This recipe makes enough for 4 people to enjoy or one VERY hungry husband
I ended up using bacon bits for this recipe ( you can cook up your own bacon and crumble it) I went for the very easy route
The trick for this recipe is to bake the potatoes, slice the potatoes, scoop out the potatoes then place them back into the oven for 5 – 8 more minutes for the skin to firm up
I brushed melted butter on the skin as well because butter might be the best invention EVER
I really hope you make this recipe because I know you will love it – potatoes, cheese, and bacon – c’mon!
Love You Guys 🙂
T.G.I. Friday's Potato Skins Recipe
Print
: Sara
Ingredients
4 Russet Potatoes
Sour Cream
Chives ( diced well )
Medium Cheddar Cheese
Bacon Bits
2 Tablespoons of Butter ( melted)
Instructions
Preheat oven to 350
Prick the potatoes with a fork and bake for 1 hour
Allow the potatoes cool slightly
Cut the potatoes lengthwise and spoon out the potato filling
Place the potato skins onto a cookie sheet - skin side up and brush on the butter
Bake for 10 more minutes ( this will help firm up the skins)
Fill each skin with ¼ cup of cheese and sprinkle bacon bits in each - bake on a cookie sheet for another 10 minutes ( or until cheese is completely melted)
Loving this one! 2 THUMBS UP!!! And cant forget Your Dad helping you:)
Watson
You are too sweet thank you
Laura Cox
Would love to have these right now too!
Ashley A.
I absolutely love TGIFs but we live so far away it’s nearly impossible to get potato skins. I never even thought about placing them back in the oven after scooping out.
Katrina Brown
Yummy in my tummy
Sierra Matthews
Love these in restaurants so I cannot wait to try this at home!
valene gibbs
oh ya, love this one love potatos
Melanie Beck
We love baked potatoes, but don’t eat the skins. This is a perfect solution!
These look amazing. I’m such a sucker for potatoes.
Kim
Looks like Date Night just got a bit more cheesy! 🙂 I love tater skins and my boyfriend loves any type of appetizer recipes so we will be making these!!
Ashley
yummy and easy! must try!
Carol
i love these
kelly galpin
potato skins = <3
Nancy George
I want some of these now!
theresa
yum! i need these NOW!
Desiree
Good way to utilize all the potatoes I will get from the garden…
Jenn Westad
Always fall for these there, save some $$ and make my own!
Top 10 Copy Cat Recipes! | Budget Savvy Diva
[…] T.G.I. Friday’s Potato Skins Recipe […]
Christina Thomas
Can you say yum! the worst part is waiting the hour for them to cook!!! so easy peasy!
Conventional oven: Preheat oven to 450 degrees F.Place frozen potato skins cheese side up on a non-stick baking sheet.Place baking sheet on the center rack of the empty pre-heated oven.Bake for 22 minutes.
Bake for 14-16 minutes (half of box) or 16-18 minutes (full box). Preheat oven to 400°F. Arrange product in a single layer on baking sheet. Bake 2 to 4 pieces for 13-15 minutes.
Potato skins, also sometimes referred to as potato jackets, are a snack food or appetizer made of unpeeled potato halves, hollowed and dressed with bacon, cheddar cheese and green onions before being baked again. They are commonly found on the menus of casual dining restaurants in the United States.
As long as you don't load up a potato skin appetizer with butter, sour cream, cheese or bacon, potato skins are low in calories and provide health benefits that include helping digestion, managing your blood pressure, keeping your bones strong and warding off disease.
Transfer frozen potato skins to a freezer bag to store up to 6 months. To reheat from frozen: Microwave two potato skins for 1.5 minutes.Air fryer potato skins at 325°F for 5 minutes.Bake potato skins at 350°F for 10 minutes.
Prick in several places and bake for 45 minutes to one hour, until baked through. Let cool enough to handle. While they are cooling, mix the chives with the sour cream and set aside.
Just one golden rule to remember: you don't usually need to defrost your frozen potatoes before you cook them up again, so in most of the methods and recipes below, they're ready to use straight from frozen. All you'll need to get started is some space in your freezer, resealable bags and a little patience.
Microwave on HIGH for 10 Minutes. Take out of microwave and if you want to, spread out margarine or butter thinly over the potatoes. Top each potato with a good handful of shredded cheddar cheese. Sprinkle with Bacos.
In the fridge You can keep this recipe in the fridge for 3 days. Eat cold or reheat them fully in the microwave or oven before serving. In the freezer This recipe freezes well. Just wait until it's totally cold and then put into a freezer proof container and freeze for up to 3 months.
Many microwaves have moisture sensors inside so that all you need to do is press the button that says 'potato' and just wait for the microwave to beep at you. If your microwave doesn't have a potato button, a general rule is that one 7-to-8 ounce Idaho potato takes about 7 minutes to cook. 2 will take about 11 minutes.
These are best enjoyed the day they are made but can be refrigerated (without the Greek yogurt and chives) for 1 to 2 days. TO REHEAT. Place the potato skins in a 425 degree F oven until heated through (5 or so minutes).
Second, rapidly heating a potato causes pressure to build and cell walls to burst, releasing starch molecules that glue together the broken cell walls. This results in a potato that isn't light and fluffy, but rather dense and sticky.
Baked potato skin is a great source of potassium and magnesium. When you don't have enough potassium in your diet, your body retains extra sodium, and too much sodium raises your blood pressure. A potassium-rich diet can help decrease blood pressure, protecting the heart and reducing the risk of stroke.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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