Loaded Potato Skins Recipe (TGI Friday's Copycat)

Finished Loaded Potato Skins on white plate with toppings and sour cream for dipping on side.

Loaded Potato Skins Recipe (TGI Friday's Copycat)

Loaded Potato Skins Recipe (TGI Friday's Copycat) with crispy double-baked russet shells, melted sharp cheddar, crispy bacon, scallions, and a side of cold sour cream. The steakhouse game day appetizer at home.

Course Appetizer

Cuisine American

Keyword Loaded Potato Skins

Prep Time 16

Cook Time 1 26

Total Time 1 42

Servings

Calories 215kcal

Author Jason Decker

Ingredients

For the potatoes:

8 small russet potatoes
1 tablespoon olive oil
2 teaspoons kosher salt
For the potato skins:
3 tablespoons salted butter melted
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika

For the filling:

8 ounces shredded sharp cheddar cheese
8 slices bacon cooked crispy and crumbled
Sour cream to serve
Thinly sliced scallions to serve

Instructions

Preheat the oven to 400°F. Wash the potatoes very well and pat dry with a paper towel and place them on a baking sheet.
Next, with a fork fork, pierce the potatoes all over, this helps the steam escape from inside. With a pastry brush, brush the outsides of the potatoes with olive oil, then sprinkle salt all over to coat.
Bake for 30-60 minutes (this will depend on the size of the potatoes) or until a knife is inserted into the potatoes and it goes in easily. Let cool completely, or until cool enough to handle.
In a small bowl, add the melted butter, pepper, garlic powder, onion powder, and smoked paprika and stir until combined.
Cut the potatoes in half and scoop out the insides, you will want to leave about ¼ inch of the potato in the skin. Place the potatoes with the cut side down onto the baking sheet and then brush the outside with half of the butter mixture.
Bake for 8 minutes, flip the potatoes over, and brush the inside of the potatoes with the rest of the butter mixture. Bake for an additional 8 minutes, just until the edges are golden brown and crispy.
Lastly, add the cheese and bacon evenly to the inside of the potato skins. Bake for 5 more minutes until the cheese is melted.
Serve immediately with sour cream and scallions if desired.

Video

Notes

Use any cut bacon that you like, we used regular cut for this but thick cut will work.
Other meats can be added to this, see above for ideas. Or you can leave this meatless.
We do not recommend freezing this recipe.
You can use other seasonings or blends if you desire, just taste test and see what you like best.
Switch up your cheeses to pepper jack, gruyere or white cheddar.
Nutrition calculated without added sour cream for topping.

Nutrition