I loved the potato skins at Applebee’s so much, I knew I had to give them a try at home. I was so certain they were everything I would want, and that I could make them even better that on my way home from church last week, I bought all the ingredients I needed and got right to work. They were super simple to make after following this recipe and the results? AMAZING!! I ate the whole batch all on my own and I could not get enough.
Check out what our friends over at Cincy Shopper had to say about these:
“I love skins loaded up with tons of bacon, cheese and green onions. If you are a fan of TGI Friday’s skins you are going to love this simple and tasty recipe.”
I love this appetizer no matter where I go, and this one was absolutely amazing!
Ingredients
4 Russet Potatoes
1 tbsp Olive Oil
Salt and Pepper to taste
1 tbsp melted Land O’ Lakes Butter
3/4 cup Shredded Kraft Cheddar Cheese
1/2 cup Chopped Crispy Fried Bacon
Instructions
Preheat oven to 425.
Line a baking sheet 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 1/4″ 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.
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Quick Tip: Sprinkle some hot sauce if you’d like a bit of a kick
Thanks again to Cincy Shopper for this amazing recipe.