Best Top Secret Recipes Version Of Tgi Fridays Potato Skins Recipes

Top Secret Recipes Version of T.g.i. Friday's Potato Skins image

Provided by Aussie mum 2_2

Time 1h30m

Yield 2-4 serving(s)

Number Of Ingredients 6

4 medium russet potatoes
1/3 cup sour cream
1 tablespoon snipped fresh chives
1/4 cup butter, melted
1 1/2 cups shredded cheddar cheese
5 slices bacon, cooked

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.

Nutrition Facts : Calories 1039, Fat 68.1, SaturatedFat 40, Cholesterol 183.5, Sodium 951.7, Carbohydrate 76.8, Fiber 9.4, Sugar 5.2, Protein 33.1

Potato Skins

Provided by JustaQT

Categories Potato

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 6

4 baking potatoes (medium is fine)
2 cups shredded cheddar cheese (regular or light)
1/2 cup sour cream (regular, light or even fat-free)
1 -2 tablespoon minced fresh chives or 1 -2 tablespoon minced green onion
1/4 cup butter, melted (or use a substitute)
8 slices bacon, sauteed,drained and crumbled (you can use imitation bits or try the 50% leaner bacon bits)

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.