HOW TO MAKE TEXAS ROADHOUSE TATER SKIN

How to Make Texas Roadhouse Tater Skin image

Prep time includes baking the whole potatoes. The Texas Roadhouse Tater Skins recipe is a popular appetizer from the restaurant chain that can be easily reproduced in a home kitchen. The hot potatoes are crafted from baked potato haved that are topped with a mixture of creamy mealted cheddar cheese, bacon bits and sour cream. Making the appetizers at home does not take much time, or any special supplies. The dish is best served hot while the cheese is still bubbly. Leftovers can be refrigerated for up to a week, but they do no reheat well in the microwave. Heat any leftovers in an oven for the best results.

Provided by ElizabethKnicely

Categories Pork

Time 1h52m

Yield 16 serving(s)

Number Of Ingredients 13

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Ingredients

6 medium idaho baking potatoes
8 ounces of shredded sharp cheddar cheese
1/8 cup bacon bits
2 cups sour cream
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons vegetable oil

Steps:

Preheat oven to 400°F.
Scrub each potato to remove dirt. Since eating the skin is part of the dish's charm, it is critical to get all parts of the skin squeaky clean.
Rub the outside of each potato with vegetable oil.
Bake potatoes in the oven for an hour.
Remove potatoes from oven and allow them to cool for 15 minutes.
In a bowl, combine paprika, cayenne pepper, black pepper, garlic powder, salt, oregano and thyme.
Stir the spice mixture until well combined.
Slice each potato in half.
Scoop out part of the inside of the potato to allow room for toppings. Leave at least 1/4-inch border to prevent the potatoes becoming too crispy.
Increase the temperature of you oven to 450°F.
Place potatoes skin-side down and sprinkle inside of potatoes with spice mixture.
Bake for about 10 minutes.
Flip the potatoes, season again, then bake for another 10 minutes.
Flip potatoes so the skin side is down again. Fill each half with sharp shredded cheddar cheese and top with bacon bits.
Broil for about 2 minutes to melt the cheese.
Remove the potatoes once the cheese is bubbly, then plate immediately.
Top with sour cream, or serve it on the side.
Comment: The secret of the Texas Roadhouse Tater Skins is a delicate balance between a slightly crisp outside and a soft, fluffy potato inside. You can easily alter this recipe to include your favorite types of cheeses. Consider using a Mexican blend for a nice treat. Opt for freshly prepared bacon bits rather than pre-packaged varieties for the best flavor. For an extra spicy kick, drizzle your favorite hot sauce over the top, or add a bit of Cayenne pepper to spice the blend.