Texas Roadhouse Potato Skins


I love appetizers! It’s especially yummy when you get that combination platter at a restaurant that comes with several to try.  At one particular restaurant, I love the combo that comes with fried cheese wedges, potato skins, and chicken strips.  I’d never really thought much about making the potato skins at home until I came across this recipe.  It’s so easy!  I made them for an appetizer dinner night once last fall.  Of all the new recipes, this had a definite thumbs up by everyone.  What’s not to love about hot, crispy potatoes covered in melted cheese & bacon, dipped in cool sour cream?  You do get that, don’t you?  And if you are feeling too guilty to indulge in these, you can always take the inside part that you scooped out and nibble on that plain baked potato. Mm, Mm!



 Texas Roadhouse Potato Skins


  • Baking Potatoes
  • Cooking Oil
  • Cheddar Cheese
  • Bacon Bits
  • Toppings: sour cream, chives



Bake potatoes in oven, wrapped in foil.

Let potatoes cool before working with them.

Cut each potato in half, scooping out part of the inside, to make room for toppings.

Fry the potato halves in oil until crispy.

Put on paper towel to drain excess grease.

Top with cheddar cheese and bacon pieces.

Put back in oven only long enough for cheese to melt. Top with your favorite toppings.