TGI Friday’s Potato SkinsSonja Johnson
- total time:
- 30 min
- 4 medium russet potatoes, washed
- 1/3 cup sour cream
- 1 tbsp fresh chives, chopped
- 1/4 cup (1/2 stick) butter, melted
- 1 1/2 cups shredded Cheddar cheese
- 5 slices bacon, cooked and crumbled
Prick the potatoes and microwave for 12-14 minutes. Let the potatoes cool down enough so that you can touch them.
Meanwhile, mix the sour cream with the chives. Place the mixture in a covered container in your refrigerator.
When the potatoes are cool enough to handle, make 2 length-wise cuts through each potato, resulting in three 1/2 to 3/4 inch slices. Discard the middle slice or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato.
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.
Brush the entire surface of each potato skin, inside and outside, with the melted butter.
Place the skins on a cookie sheet, cut side up, and broil them for 6 to 8 minutes or until the edges begin to turn dark brown.
Sprinkle 2 to 3 tablespoons of Cheddar cheese and 1 to 2 teaspoons of the bacon pieces onto the cheese.
Broil the skins for 2 more minutes or until the cheese is thoroughly melted.
Source: Sonja Johnson