Menu Description: "Loaded with cheddar cheese and bacon. Served with sour cream and chives."
Perfume salesman Alan Stillman was a single guy in New York City in 1965, looking for a way to meet women who lived in his neighborhood. He figured out a way to get their attention: buy a broken-down beer joint in the area, jazz it up, and call it "The T.G.I.F." to attract the career crowd. Within a week, police had barricaded the area to control crowds flocking to Alan's new restaurant. The restaurant made $1 million in its first year—a lot of dough back then. Soon restaurateurs across the country were imitating the concept.
In 1974, T.G.I. Friday's invented the potato skins appetizer recipe that would also be copied by many in the following years. Potato skins are still the most popular item on the T.G.I. Friday's menu, with nearly 4 million orders served every year. The T.G.I. Friday's potato skins recipe has the added benefit of providing you with leftover baked potato ready for mashing.
This recipe is available in
- 4 medium russet potatoes
- 1/3 cup sour cream
- 1 tablespoon snipped fresh chives
- 1/4 cup (1/2 stick) butter, melted
- 1 1/2 cups shredded Cheddar cheese
- 5 slices bacon, cooked
- Do This
1. 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.
2. 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.
3. When the potatoes are cool enough to handle, make 2 lengthwise cuts through each potato, resulting in three 1/2- to 3/4-inch slices. Discard the middle slices or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato.
4. 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.
5. Brush the entire surface of each potato skin, inside and outside, with the melted butter.
6. Place the skins on a baking sheet, cut side up, and broil them for 6 to 8 minutes or until the edges begin to turn dark brown.
7. Sprinkle 2 to 3 tablespoons of Cheddar cheese into each skin.
8. Crumble the cooked bacon and sprinkle 1 to 2 teaspoons of the bacon pieces onto the cheese.
9. 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.
Serves 2 to 4 as an appetizer.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.