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.
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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.
Why this recipe works
These 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.
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!
- Horse radish-If you're not a fan then just use dollops of sour cream.
How to make this recipe
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 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 back on the baking sheet.
Step 7- In a small bowl add the butter, garlic and melt in the microwave, then mix in the parsley and red pepper flakes
Step 8-Brush inside 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 4-5 minutes or until melted.
- Save the insides of the potatoes and fry them up with some eggs for breakfast or add them to a pot of my Loaded Potato Soup
- Don't use pre shredded cheese as its 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 on 350 degrees and fry the skins for 5 minutes. Add in the cheese and bacon and fry 2-4 minutes or until melted. If you love the air fryer try my Old Bay Chicken Wings or these Air Fryer Mozzarella Sticks.
Horse radishis made from root of a horseradish plant. On its own its flavor is strong and spicy but added into the mayonnaise and sour cream mixture it adds a nice flavor.
More appetizers you'll love
- 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, 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 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.
Save the insides of the potatoes and fry them up with some eggs for breakfast or add them to a pot of my Loaded Potato Soup..
Don't use preshredded cheese as its coated and doesn't melt as well.
If you scoop out too much potato filling just press some back in with a spoon.
Serving Size1 potato
Amount Per Serving Calories 651Total Fat 46gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 24gCholesterol 92mgSodium 805mgCarbohydrates 43gFiber 5gSugar 5gProtein 17g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.