Copycat T.G.I. Friday's Potato Skins

Many years ago, my husband got me a cookbook loaded with various restaurants' secret recipes. Maybe he was trying to save us a buck or two by not going out so much or he just wanted food from restaurants that weren't in our area. Whatever his intentions, this book couldn't be more handy now that we live outside the US.

Sometimes I just want to eat like an American...I want to eat fatty, fried, salty, cheesy, gooey and loaded with bacon things. The Swiss would never eat this. It's getting down to the wire with the NFL playoffs and this is great game food. If I can't go out to watch the games and eat in an American restaurant, then I'll just have to bring the American restaurant here!

Copycat T.G.I. Friday's Potato Skins

Serves 2-4 as an appetizer or snack


  • 4 medium russet potatoes
  • 1/3 cup (80 mL) sour cream
  • 1 Tablespoon snipped fresh chives (I use green onion instead)
  • 1/4 cup (56 g) butter, melted
  • 1 1/2 cups (175 g) shredded cheddar cheese
  • 5 slices of bacon, cooked crisp and crumbled


Preheat oven to 400 degrees F. Bake the potatoes for one hour (will vary based on oven behavior), then allow them to cool until they are cool enough to handle.

When cooled, make two lengthwise cuts through each potato, resulting in three 1/2 - 3/4 inch slices. Discard the middle slice or save for use with the scraps in the next step (my potatoes were small, so I just cut them in half instead of thirds) Using a spoon, scoop some of the potato out of each skin, leaving about 1/4 inch of potato inside. (The scraps of potatoes can be discarded, but I fried them up the next morning for breakfast.) Brush the entire surface of each potato skin, inside and out, with 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 browning.

Sprinkle 2 to 3 tablespoons of cheese into each skin, then sprinkle a couple of teaspoons of crumbled bacon on top. Broil the skins for 2 more minutes or until the cheese is completely melted. Serve hot, garnished with chives or green onions, and sour cream for dipping.

From the 'Top Secret Restaurant Recipes' cookbook

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