Texas Roadhouse Potato Soup Recipes

21 TEXAS ROADHOUSE COPYCAT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Make your favorite Texas Roadhouse recipes in the comfort of your home!

COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP

Steps:

• 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.

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.

FAVORITE BAKED POTATO SOUP

Steps:

• Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely., Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in potatoes; heat through., Remove from heat; stir in sour cream and green onions. Top servings with cheese and bacon.