Top Secret Recipes Version Of Tgi Fridays Potato Skins

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

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.

POTATO SKINS... T. G. I. FRIDAY'S POTATO SKINS

Steps:

• Preheat oven to 400°F (To save time, microwave the potatoes for 6 minutes.) Bake for 40 minutes, remove and let cool so you can touch them.
• As the potatoes are baking, make the sour cream dip. Mix the sour cream and the chives in a bowl, put in the refrigerator.When the potatoes are cool. Cut the potato in half then slice the half into 3 equal pieces and scoop out the potato. Put potato in a bowl for mashed potatoes or what ever you like. Brush the inside of the potato skin with the melted butter. Place skins on a baking sheet, skin side down for 5 minutes. then remove.
• Sprinkle 2-3 tablespoons of Cheddar cheese into each skin, now break up the bacon into small pieces and put 1-2 teaspoons of bacon on top of the cheese. Broil the skins for 2 minutes or until the cheese is melted. Serve hot on a plate with the sour cream dip.

TGI FRIDAY'S BAKED POTATO SKINS

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.

POTATO SKINS "LIKE" T.G.I. FRIDAY'S

Steps:

• Preheat oven to 425.
• Wash and dry potatoes.
• Prick in several places and bake for 45 minutes to one hour, until baked through.
• Let cool enough to handle.
• While they are cooling, mix the chives with the sour cream and set aside.
• Make 2 lengthwise cuts through each potato.
• You'll wind up with three slices.
• Discard the middle and save for other potato dishes.
• This gives you two nice sized potato skins for each potato.
• Scoop out some of the potato from each skin, but leave about 1/4" of the potato inside the skin so it doesn't collapse.
• Brush with some melted butter (yes, you can use Canola, too).
• Place on a cookie sheet, skin side up and run under broiler for about 5 minutes, just until edges begin to turn brown.
• Sprinkle the cheese among the 8 skins.
• Crumble the bacon and sprinkle it on top of the cheese.
• Broil for about 2 more minutes or until cheese is melted.
• Serve hot, arranged on a plate surrounded by sour cream chive dip.
• Other Good Toppings: Don't stop here.
• Think of your own likes- salsa, green onions, chopped tomatoes, guacamole, etc.

TGI FRIDAYS POTATO SKINS

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.