Crispy Potato Skins

About This Recipe:

Every person has their favorite restaurant chain, and growing up mine was definitely TGIFridays. I spent many a birthday, weekend dinner, and even my first date at TGIF, and my go to appetizer was always the potato skins. They’re a mix between regular baked potatoes and loaded fries because they get super crispy during the process even though they are baked. And of course, the toppings are a must! I stuck to the classics this time, but the options are endless.


Ingredients (4 servings)
-4 russet potatoes
-4 slices of bacon
-1 cup shredded cheddar cheese
-1/2 cup sour cream
-2 tbls chopped scallions
-Olive oil
-Salt and pepper

Instructions (1 hour 30 minutes) 

1. Use a knife to carefully pierce slits all over the potatoes so that they can ventilate as they bake. Place the potatoes in a baking dish and generously coat with olive oil, salt and pepper. Bake at 400 degrees F for 1 hour until fully cooked.
2. Lay the bacon slices on a wire rack on top of a lined baking sheet, and bake at 400 degrees F for 18-20 minutes until crispy. Let cool and then crumble into small pieces.
3. Cut the baked potatoes lengthwise and scoop out a majority of the potato, leaving the skin and a thin layer of potato intact. Drizzle olive oil over the potato halves, and bake at 450 degrees for 10 minutes skin side down. Then flip the potato halves over and bake for another 10 minutes.
4. Once the potatoes are crispy, flip them again so that they are skin side down, and sprinkle cheddar cheese on each one. Place them back in the oven for a few minutes to melt the cheese.
5. Plate the potatoes and top with the bacon bits, sour cream, and scallions.

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