Loaded Potato Skins from TGI Friday's feature crispy potato halves topped with melted cheddar cheese, smoky bacon bits, and fresh green onions, served with a side of cool sour cream for a hearty and flavorful appetizer.
Equipments
- Oven or deep fryer
- Baking sheet
- Mixing bowl
- Knife
- Cutting board
- Spoon
- Cheese grater
- Tongs
- Serving platter
- Small bowl (for sour cream)
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
- 6 slices bacon
- 2 green onions
- 1 cup sour cream
Russet potatoes are ideal for achieving the crispy texture needed for loaded potato skins, so choose large, firm potatoes for best results. Shredded cheddar cheese melts evenly, providing the signature gooey topping, while thick-cut bacon ensures smoky, flavorful bites without becoming too crispy or brittle. Fresh green onions add a mild crunch and vibrant color, so slice them just before serving to maintain freshness. Use either an oven or deep fryer to cook the potato halves to your preferred level of crispiness. You can recreate the classic Loaded Potato Skins from TGI Friday's with this copycat recipe, delivering the same hearty and flavorful appetizer experience at home.
Instructions
- Preheat oven to 400°F (200°C).
- Wash and scrub potatoes; pat dry.
- Pierce potatoes with a fork and rub with olive oil and salt.
- Place potatoes on baking sheet; bake for 45-60 minutes until tender.
- While baking, cook bacon in skillet until crispy; chop into bits.
- Let baked potatoes cool slightly; cut in half lengthwise.
- Scoop out most of the flesh, leaving about 1/4-inch shell.
- Increase oven temperature to 450°F (230°C).
- Brush potato skins with olive oil; place skin-side down on baking sheet.
- Bake for 10 minutes to crisp up.
- Remove from oven; fill each skin with cheddar cheese and bacon bits.
- Return to oven; bake until cheese is melted, about 5 minutes.
- Slice green onions thinly.
- Remove skins from oven. Sprinkle with green onions.
- Serve hot on platter with sour cream in small bowl.
Substitution
Loaded Potato Skins from TGI Friday's copycat menu highlight crispy russet potato halves generously topped with melted cheddar cheese, smoky bacon bits, and fresh green onions, served alongside a cool sour cream dip. When making this appetizer, you can substitute sharp cheddar with a blend of cheddar and Monterey Jack for a creamier texture. If you prefer a vegetarian option, omit the bacon and add sauteed mushrooms or diced bell peppers for extra flavor. Use Greek yogurt instead of sour cream for a healthier, tangy alternative that still complements the potato skins. Be sure to bake the potatoes until the skin is crispy and the insides are soft for the best texture.
Tips
Ensure potatoes are thoroughly dried after washing to achieve a crispy skin during baking. When scooping out the flesh, leave a consistent 1/4-inch layer to prevent the skins from collapsing while maintaining enough space for the toppings. Use tongs to handle hot potato skins safely, especially when transferring them in and out of the oven. Your sour cream should be chilled and served immediately to provide a refreshing contrast to the warm, flavorful potato skins.
Nutritions
Loaded Potato Skins from TGI Friday's provide a mix of carbohydrates from russet potatoes and protein paired with fat from melted cheddar cheese and crispy bacon bits. The dish contains essential nutrients like calcium from the cheese and fiber from the potato skins. Your serving also includes antioxidants and flavor-enhancing vitamins such as vitamin C and vitamin K from fresh green onions. A side of sour cream adds a creamy texture and additional calcium while complementing the savory toppings.
Storage
Store leftover Loaded Potato Skins in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 375degF for 10-15 minutes until crispy and heated through. Your reheated skins will retain their flavor best when avoiding the microwave, which can make them soggy.
Variation or Alternatives
Swap cheddar cheese with pepper jack or mozzarella for a different flavor profile that still melts well. You can also add diced jalapenos or a pinch of smoked paprika to the potato skins before baking for extra heat and smokiness. For a vegetarian option, replace bacon with sauteed mushrooms or caramelized onions to maintain a rich, savory taste. Try air frying the potato skins instead of baking to achieve crispiness with less oil and in less time.
Allergies
Loaded Potato Skins from TGI Friday's contain common allergens such as dairy from cheddar cheese and sour cream, as well as pork from bacon, which may cause reactions in sensitive individuals. The potatoes themselves are generally safe, but the olive oil and green onions are less likely to trigger allergies. You should be cautious if you have lactose intolerance, dairy allergies, or pork sensitivities to avoid potential allergic responses.
Why this recipe?
Loaded Potato Skins from TGI Friday's offer a crave-worthy combination of crispy potato halves topped with melted cheddar cheese, smoky bacon, and fresh green onions, delivering a satisfying mix of textures and flavors. This popular appetizer appeals to fans of hearty, shareable snacks that balance savory and cheesy elements with a hint of crispiness. Replicating the copycat recipe allows you to enjoy this indulgent treat at home, customize toppings to your preferences, and impress guests with a restaurant-quality appetizer. Your homemade Loaded Potato Skins can match the authentic taste while providing a cost-effective and fun cooking experience.