TGI Friday's Copycat Loaded Potato Skins
Copycat of TGI Friday's loaded potato skins: crispy baked russet potato skins filled with melted cheddar and crumbled bacon, topped with sour cream, green onions and chives. Makes 8 skins, total time about 1 hour 15 minutes.
⏱️ Prep: 15 min🍳 Cook: 75 min🍽️ Makes 8
Nutritionper 1 potato skin›
235
Calories
9g
Protein
18g
Carbs
14g
Fat
Ingredients
| 4 | large russet potatoes |
| 3 tablespoons | olive oil |
| 1 teaspoon | garlic powder |
| to taste | salt and black pepper |
| 2 cups (225 g) | shredded cheddar cheese |
| 8 slices | bacon, cooked crispy and crumbled |
| 1 cup (240 g) | sour cream |
| 4 | green onions, thinly sliced |
| 1/4 cup (10 g) | fresh chives, chopped |
| for serving | extra sour cream for dipping |
| for serving | ranch dressing (optional) |
Instructions
- Preheat the oven to 200°C (400°F). Scrub the potatoes clean, pat completely dry and pierce each several times with a fork. Rub the outside with a little olive oil and sprinkle with salt. Bake directly on the oven rack 50-60 minutes until tender and the skin is crispy.
- Meanwhile, cook the bacon in a large skillet over medium heat 6-8 minutes, flipping occasionally, until crispy. Drain on paper towels, then crumble or chop into small pieces and set aside.
- Remove the potatoes and let cool about 10 minutes until easy to handle. Increase the oven to 230°C (450°F). Cut each potato in half lengthwise and scoop out most of the flesh, leaving about 6 mm (1/4 inch) attached to the skin (save the flesh for another use).
- Brush the inside and outside of each skin generously with olive oil and sprinkle the insides with garlic powder, salt and black pepper. Place cut-side down on a baking sheet and bake 8-10 minutes until crispy and golden.
- Flip each skin cut-side up. Fill generously with shredded cheddar, spreading evenly, then top with the crumbled bacon, pressing gently into the cheese.
- Return to the oven and bake 5-7 minutes until the cheese is melted, bubbly and golden at the edges; watch closely to prevent burning.
- Let cool 2-3 minutes, then transfer to a platter. Top each skin with a dollop of sour cream, sliced green onions and chopped chives. Serve hot with extra sour cream and ranch dressing on the side for dipping.