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+ servings
Serving tray of copycat TGIF potato skins recipe with a bowl of green onion sour cream sauce.

Copycat TGIF Potato Skins Recipe

Tami McBride
Ready to make an easy copycat TGIF potato skins recipe at home? These crispy, cheesy appetizers are a popular party food.
5 from 3 votes
Course Uncategorized
Servings 16 servings
Calories 141 kcal

Ingredients
  

  • 4 large Russet potatoes
  • tablespoon of olive oil separated
  • ½ teaspoon of coarse salt like Kosher salt
  • 4 strips of bacon cooked and diced
  • ½ cup of cheddar cheese shredded

Green Onion Sour Cream Dip

  • 4 green onions chopped fine
  • 1 cup of sour cream
  • 1 teaspoon of dried dill
  • ½ teaspoon of fresh parsley
  • Salt and pepper to taste

Instructions
 

Sour Cream Dip

  • SLICE the green onions.
  • MIX the sour cream, dill, parsley, salt, and black pepper.
  • TOP with the green onions.
  • COVER and refrigerate until ready to serve.
  • Potato Skins
  • PREHEAT the oven to 450°F (232°C).
  • SCRUB the potatoes with a vegetable scrubber under cool running water. Dry the potatoes and poke several holes in each one with a fork.
  • BRUSH the outside of the potatoes with about 1 tablespoon of olive oil and lightly sprinkle with coarse salt. Throw them all on a baking sheet.
  • BAKE the potatoes in the oven for about 45 minutes, until they are cooked completely. The cook time depends on the size of the potatoes. Larger potatoes will take longer to bake. Remove them from the oven and then let them rest until they are cool enough to handle.
  • COOK the bacon and let it drain on a paper towel. When it is cool enough, crumble it.
  • SHRED the cheese.
  • USE oven mitts to carefully move the oven rack to the top shelf in the oven. It will be hot if the oven is still hot from baking the potatoes. Be very careful.
  • CUT the potatoes in half when they are cool enough. Cut each half in half again so you have quarters. (Cut into eighths if the potatoes are large enough.)
  • SCOOP out the insides of the potatoes and save them for another recipe (like mashed potatoes).
  • BRUSH a baking sheet with oil or line it with parchment paper or a silicone mat to prevent the potato skins from sticking.
  • BRUSH the potato shells with ½ tablespoon of olive oil or melted butter. Place the potato skins face down on the cookie sheet.
  • BROIL the skins with the oven rack on the top shelf for 5 minutes. Pull them out and flip them over so the skin side is down. Return them to the oven and broil for another 5 minutes, or until the skins are crispy.
  • PULL them out of the oven.
  • GENEROUSLY SPRINKLE each piece with shredded cheese and crumbled bacon.
  • RETURN the pan to the oven and broil for 2 to 3 minutes or until the cheese melts.
  • REMOVE from the oven and quickly transfer them to a serving tray.
  • SERVE them hot with the green onion sour cream dipping sauce.






Notes

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Nutrition

Serving: 2wedgesCalories: 141kcalCarbohydrates: 17gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 15mgSodium: 145mgFiber: 2gSugar: 1g
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