Copycat TGI Friday's Baked Potato Skins
Try this Copycat TGI Friday's Baked Potato Skins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- salt and pepper to taste
- 3/4 cup shredded cheddar cheese
- 1 tbsp olive oil
- 1 tbsp melted butter
- 4 russet potatoes
- 1/2 cup chopped crispy fried bacon
- Carbohydrate 268.014479999971 g
- Cholesterol 226.069999896766 mg
- Fat 83.4348799625016 g
- Fiber 19.1879992961884 g
- Protein 56.7201999995919 g
- Saturated Fat 50.819323975535 g
- Serving Size 1 1 recipe (1635g)
- Sodium 1089.50607264012 mg
- Sugar 248.826480703783 g
- Trans Fat 5.35382899731285 g
- Calories 2002 calories
Preheat oven to 425.Line a baking seet with aluminum foil.Wash, scrub and dry potatoes.Pierce each multiple times with a fork.Rub with olive oil and season with salt and pepper.Bake for 1 hour.Allow to cool.Preheat oven to 375.Cut each potato lengthwise into thirds.Reserve middle slice of each for something else.Use a spoon to scoop out white middles of each remaining slice, leaving about ¼" thickness in each.Brush potato skins with melted butter and bake for 25 minutes until crisp.Sprinkle with cheese and bacon and return to oven until cheese is melted.Serve with sour cream and sliced green onions.
