Tgi Fridays Baked Potato Skins Recipes

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TGI FRIDAYS POTATO SKINS



TGI Fridays Potato Skins image

Make TGI Fridays famous potato skins at home.

Provided by Stephanie Manley

Categories     Appetizer

Time 30m

Number Of Ingredients 6

10 baked potato skins halves ( (empty of potato meat))
1 tablespoon melted butter
1/2 teaspoon seasoned salt
1 diced green onion
1/2 cup bacon (diced and fried crisp (about 5 strips))
3/4 cup shredded cheddar cheese

Steps:

  • Heat oven to 375 degrees.
  • Brush potato shells with melted butter and sprinkle salt to taste. Bake for 15 to 20 minutes until crisp but not dry and hard.
  • Remove and sprinkle with cheese, bacon, and onion; place back in the oven until cheese is melted.
  • Serve with sour cream. For a bit of variety, try ranch dressing.

Nutrition Facts : Calories 100 kcal, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 376 mg, ServingSize 1 serving

TGI FRIDAY'S BAKED POTATO SKINS



TGI Friday's Baked Potato Skins image

This copycat recipe will make these seem simple. You could save the insides of potatoes and make some mashed potatoes, or some potato soup. *cook time includes microwave of potatoes

Provided by TishT

Categories     Potato

Time 50m

Yield 5 serving(s)

Number Of Ingredients 6

5 baked potato skins, cut in half (empty of most potato)
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded

Steps:

  • Heat oven to 375F.
  • Brush potato shells with melted butter and sprinkle season all to taste and bake for 15-20 minutes until crisp but not dry and hard.
  • Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.
  • Serve with sour cream.
  • For a bit of variety try Ranch dressing.

Nutrition Facts : Calories 177.6, Fat 14.4, SaturatedFat 7.2, Cholesterol 33.7, Sodium 249.8, Carbohydrate 5.3, Fiber 1, Sugar 0.2, Protein 7

TOP SECRET RECIPES VERSION OF T.G.I. FRIDAY'S POTATO SKINS



Top Secret Recipes Version of T.g.i. Friday's Potato Skins image

Another recipe I have yet to try but thought I would post just the same. The recipe has the added benefit of providing you with leftover baked potato ready for mashing or to use in another dish.

Provided by Aussie mum 2_2

Categories     Lunch/Snacks

Time 1h30m

Yield 2-4 serving(s)

Number Of Ingredients 6

4 medium russet potatoes
1/3 cup sour cream
1 tablespoon snipped fresh chives
1/4 cup butter, melted
1 1/2 cups shredded cheddar cheese
5 slices bacon, cooked

Steps:

  • Preheat the oven to 400 degrees F. Bake the potatoes for 1 hour. Let the potatoes cool down enough so that you can touch them.
  • As the potatoes are baking, make the sour cream dip by mixing the sour cream with the chives. Place the mixture in a covered container in your refrigerator.
  • When the potatoes are cool enough to handle, make 2 length-wise cuts through each potato, resulting in three 1/2- to 3/4-inch slices. Discard the middle slice or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato.
  • With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin.
  • Brush the entire surface of each potato skin, inside and outside, with the melted butter.
  • Place the skins on a cookie sheet, cut side up, and broil them for 6 to 8 minutes or until the edges begin to turn dark brown.
  • Sprinkle 2 to 3 tablespoons of Cheddar cheese into each skin.
  • Crumble the cooked bacon and sprinkle 1 to 2 teaspoons of the bacon pieces onto the cheese.
  • Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot, arranged on a plate surrounding a small bowl of the sour cream dip.

Nutrition Facts : Calories 1039, Fat 68.1, SaturatedFat 40, Cholesterol 183.5, Sodium 951.7, Carbohydrate 76.8, Fiber 9.4, Sugar 5.2, Protein 33.1

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