TGI Friday's Loaded Potato Skins are the perfect party food for the whole family! This copycat recipe has crispy potatoes loaded with cheese, bacon, and green onions, topped with a delicious horseradish sauce.
We may earn a small commission for purchases made through links in this post. Read our disclosure policy here.
I love a good copycat recipe like my Copycat In n Out Burger but When it comes to crowd-pleasing appetizers, this one is a huge hit! Crispy, cheesy, and loaded with bacon, hard to stop at just one. The first bite of these easy potato boats will have you coming back for more! Having a variety of appetizers is always a good thing so make sure to check out my Slow Cooker Honey Meatballs, and these Jalapeno Poppers.
Ingredients needed for this recipe
- Russet potatoes: For best quality use Russet potatoes they produce the crispiest skins.
- Thick bacon: I like to use applewood smoked bacon to get some of that smoke flavoring. Don't use premade bacon bits.
- Shredded cheese: Use any kind of cheese that you like.
- Olive oil: Another option would be vegetable oil.
- Butter: You can use salted or unsalted butter.
- Garlic: Garlic flavor for the win!
- Horseradish: If you're not a fan then just use dollops of sour cream.
How to make TGI Friday's Copycat Loaded Potato Skins
Step 1: Heat a medium skillet on medium-high heat and add the chopped bacon
Step 2: Cook until crisp and remove to drain on a paper towel, and set aside.
Step 3: Scrub potatoes to remove any dirt and dry them with paper towels.
Step 4: Pierce potatoes a few times with a fork on both sides and bake.
Step 5: Slice the potatoes in half.
Step 6: Using a small spoon scoop out the flesh leaving about ¼ in of flesh and place it back on the baking sheet.
Step 7: In a small bowl add the butter, and garlic and melt in the microwave, then mix in the parsley and red pepper flakes
Step 8: Brush the potato skins with the butter. Bake for another 10-15 minutes.
Step 9: Remove from the oven and sprinkle the cheese in the potatoes then add in the crispy bacon.
Step 10: Bake for 4-5 minutes or until cheese is melted.
Why this recipe works
These TG Friday's potato skins are easy to make and are the perfect appetizer for game day or a party celebration. Or simply serve these potato skins with a salad for dinner.
- Save the insides of the potatoes and fry them up with some eggs for breakfast or add them to mashed potatoes or a pot of my Loaded Potato Soup
- Don't use pre-shredded cheese as it's coated and doesn't melt as well.
- If you scoop out too much potato filling just press some back in with a spoon.
All you need to do is add them to an airtight container and keep them in the fridge. This delicious appetizer will still be great the next day! For best results, reheat low and slow in the oven or use the microwave.
Yes, you'll have to make them in batches though. Pierce potatoes with a fork and cook in the microwave for 15-18 minutes or until fork tender. Slice in half and scoop out the flesh. Brush with the butter seasoning. Preheat the air fryer for 5 minutes. Set the air fryer to 350 degrees and fry the skins for 5 minutes. Add in the cheese and bacon and fry for 2-4 minutes or until melted. If you love the air fryer try my Old Bay Chicken Wings or these Air Fryer Mozzarella Sticks.
Horseradish is made from the root of a horseradish plant. On its own, its flavor is strong and spicy but added to the mayonnaise and sour cream mixture it adds a nice flavor.
Reheat these crispy potato skins in the microwave or a 350-degree oven until heated through.
Yes, these baked potato skins can be prepared and stored in the refrigerator the day before then just pop them in the oven when ready.
Yes if you are in a time crunch you can microwave the potatoes instead of baking them to cook them through.
More appetizers you'll love
Loaded Potato Skins
- 6 Medium russet potatoes about 2 ½ pounds
- 7 slices thick bacon chopped
- 1 tablespoon olive oil
- ¼ cup butter melted
- 3 cloves garlic minced
- 1 pinch red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 ½ cups shredded cheese
- 1 tablespoon fresh chopped parsley
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2-2 tablespoons horseradish
- Salt and pepper to taste
- 1. Preheat oven to 400 degrees
- 2. Scrub potatoes to remove any dirt and dry with a paper towel. Pierce potatoes a few times with a fork on both sides.
- 3. Rub the potatoes with olive oil and place them on the baking sheet.
- 4. Bake for 40-45 minutes or just until fork-tender. Remove from the oven and let cool for 10 minutes.
- 5. Heat a medium skillet on medium-high heat and add the chopped bacon, cook until crisp and remove to drain on a paper towel.
- 6. Slice potatoes in half and using a small spoon scoop out the flesh leaving about ¼ in of flesh and place back on the baking sheet.
- 7. In a small bowl add the butter, and garlic and melt in the microwave, then mix in the parsley and red pepper flakes. Brush inside the potato skins with the butter mixture and sprinkle salt and pepper over the skins. Bake for another 10-15 minutes.
- 8. Remove from the oven and sprinkle the cheese in the potatoes then add in the crispy bacon. Bake for 6-7 minutes or until melted.
- 9. Remove from the oven and garnish with green onions.
For the horseradish sauce
- In a small bowl add the sour cream, mayonnaise, and horseradish and mix until combined. Add salt and pepper to taste.