Texas Roadhouse Potato Recipe Foodcom

TEXAS ROADHOUSE POTATO

Steps:

• Lay out 2 pieces of foil onto a flat surface. The foil should be enough to cover each potato.
• Wash potato skins thouroughly and dry them, dip in rendered bacon fat, place the potatoes onto each piece of foil and cover in sea salt. Wrap and bake in a 425 degree oven for about 45 minutes to 1 hour.
• Make it a loaded potato and top it with sour cream, cheddar cheese, chives, bacon (crumbled), and Mrs. Dash original seasoning for a really great baked potato, or eat it as is. Either way, it's delicious!

TEXAS ROADHOUSE STYLE BAKED SWEET POTATO

Steps:

• For a quick way to heat your potato poke a hole in the top and microwave it for about 13-15 minutes until its easy to stick a knife into.
• While the potato cooks put the butter into a microwave safe dish.
• Put in the microwave for about 15 seconds until well melted after the potato is done cooking.
• After butter is melted add vanilla, brown sugar, and cinnamon, stir well.
• Slice your cooked potato down the center and then across the sides a few more times.
• Then brush mixture of butter over your potato. Place the sliced marshmallows across the top and broil in either your oven or a toaster oven until marshmallows just start to brown.
• Enjoy!

HOW TO MAKE TEXAS ROADHOUSE TATER SKIN

Steps:

• Preheat oven to 400°F.
• Scrub each potato to remove dirt. Since eating the skin is part of the dish's charm, it is critical to get all parts of the skin squeaky clean.
• Rub the outside of each potato with vegetable oil.
• Bake potatoes in the oven for an hour.
• Remove potatoes from oven and allow them to cool for 15 minutes.
• In a bowl, combine paprika, cayenne pepper, black pepper, garlic powder, salt, oregano and thyme.
• Stir the spice mixture until well combined.
• Slice each potato in half.
• Scoop out part of the inside of the potato to allow room for toppings. Leave at least 1/4-inch border to prevent the potatoes becoming too crispy.
• Increase the temperature of you oven to 450°F.
• Place potatoes skin-side down and sprinkle inside of potatoes with spice mixture.
• Bake for about 10 minutes.
• Flip the potatoes, season again, then bake for another 10 minutes.
• Flip potatoes so the skin side is down again. Fill each half with sharp shredded cheddar cheese and top with bacon bits.
• Broil for about 2 minutes to melt the cheese.
• Remove the potatoes once the cheese is bubbly, then plate immediately.
• Top with sour cream, or serve it on the side.
• Comment: The secret of the Texas Roadhouse Tater Skins is a delicate balance between a slightly crisp outside and a soft, fluffy potato inside. You can easily alter this recipe to include your favorite types of cheeses. Consider using a Mexican blend for a nice treat. Opt for freshly prepared bacon bits rather than pre-packaged varieties for the best flavor. For an extra spicy kick, drizzle your favorite hot sauce over the top, or add a bit of Cayenne pepper to spice the blend.

COPYCAT TEXAS ROADHOUSE POTATO SKINS

Steps:

• Preheat oven to 400°F.
• Scrub the potatoes clean, rub with vegetable oil, and bake for approximately one hour.
• Remove potatoes from oven, allow to cool slightly before handling.
• Cut into halves.
• Using a spoon, carefully scoop the inside of the potatoes until 1/4 inch if the potato shell remains.
• Increase oven temperature to 450°F.
• Sprinkle potatoes with All Seasoning mix, arrange in a baking dish and return to the oven, baking on one side for 10 minutes.
• Flip the skins over and bake for an additional 10 minutes.
• Arrange the skins skin-side down and fill with cheddar cheese and bacon bits.
• Return to the oven and broil until cheese is bubbly (approx. 2 minutes).
• Serve hot with sour cream.

TEXAS BAKED BAKED POTATOES

Steps:

• Bake the potatoes in an oven at 350 degrees for an hour to an hour and a half until they are done.
• While that is baking mix the sour cream, cream cheese, bacon bits, and butter in a bowl until well combined and set aside.
• Cut them in fourths and scoop out most but not all of the filling in each one.
• Mix about half of the filling from the potatoes with the sour cream mix.
• Take the fourths of potatoes and refill them with the new mixture.
• If you want to put up over night this is where you would do it otherwise they will not hold up as well.
• Drizzle with the olive oil and bake again at 350°F for 15-20 minutes or until lightly golden. Serve warm.
• Once again, as this is important, if you desire once they are done you can cut each one in half again, do not do this before you fill and bake again, it's too hard because they are too small to work with.

TEXAS POTATOES

Steps:

• Mix all ingredients together while potatoes are slightly frozen. Pour into 9x13 pan. Melt 2 TBSP of butter and mix /4 cup cornflakes (crushed). Put on top of potatoes.
• Bake at 350 degrees for 45-50 minutes.