This CopyCat TGI Friday’s Potato Skins Recipe was a HUGE hit with my entire family. In the past we will make a trip to TGI Friday’s to enjoy an appetizer platter. Everyone’s favorite app is the potato skins. So for you years I would purchase the frozen TGI Friday’s skins from the grocery when I see a good sale or if I locate a rare coupon. After enjoying a nice lunch at Friday’s last week I knew we needed to make our own Copycat TGI Friday’s Potato Skins at home. My bill at Friday’s was about gave me a heart attack. There were four of us enjoying appetizers and my bill was over $60. YIKES! That will not happen again for sometime, ha ha. I decided this copycat recipe was a MUST or I think I will be in some crazy debt doing that trip to often.
Copycat TGI Friday’s Potato Skins Recipe
I love skins loaded up with tons of bacon, cheese and green onions. If you are a fan of TGI Friday’s skins you are going to love this simple and tasty recipe.
I made up a huge batch of these skins and served them with a salad for dinner. So this recipe is perfect to serve up an appetizer or a meal.
I like that the TGI Friday’s Potato skins have a nice crisp and not too much of any one ingredient that dominates them. These were a perfect blend of the cheese, bacon and of course that slight crisp. Plus making our own at home saves so much money. My kiddos and hubby were trying to plan out the dinner menu so they could enjoy these again next week. Yup.. everyone liked them so they are a keeper.
4 Russet Potatoes
1 tbsp Olive Oil
Salt and Pepper to taste
1 tbsp melted Butter
3/4 cup Shredded Cheddar Cheese
1/2 cup Chopped Crispy Fried Bacon
Preheat oven to 425.
Line a baking sheet with aluminum foil.
Wash, scrub and dry potatoes.
Pierce each multiple times with a fork.
Rub with olive oil and season with salt and pepper.
Bake for 1 hour.
Allow to cool.
Preheat oven to 375.
Cut each potato lengthwise into thirds.
Reserve middle slice of each for something else.
Use a spoon to scoop out white middles of each remaining slice, leaving about 1/4″ thickness in each.
Brush potato skins with melted butter and bake for 25 minutes until crisp.
Sprinkle with cheese and bacon and return to oven until cheese is melted.
Serve with sour cream and sliced green onions.