(BAKED) TEXAS ROADHOUSE POTATO SKINS
A simple recipe of (Baked) Texas Roadhouse Potato Skins; cheesy baked potatoes topped with smokey bbq sauce and creamy ranch dressing!
Provided by Lisa G Cooks
Categories Side
Time 1h5m
Number Of Ingredients 8
Steps:
- Pierce the potatoes all over with a fork and then bake them until they are tender (in the microwave is a huge time saver). Otherwise, bake at 400 for about one hour.
- When the potatoes are cool enough to handle, slice them in half lengthwise.
- Preheat your oven to broil.
- Spread the olive oil evenly on a baking sheet and sprinkle the coarse salt evenly on the oil.
- Lay the potato halves (skin side down) on the salt.
- Top the potatoes evenly with the cheddar and then with the bacon crumbles (a pinch each per potato).
- Broil the potatoes for 4-5 minutes, until the cheese is melted, bubbly, and slightly browned.
- Slice the potatoes in half, again lengthwise.
- Top evenly with the BBQ sauce and then the Ranch; garnish with the green onion.
- Season with a little more coarse salt and then serve immediately.
COPYCAT TEXAS ROADHOUSE POTATO SKINS
Make and share this Copycat Texas Roadhouse Potato Skins recipe from Food.com.
Provided by Bella Rachelle
Categories Beginner Cook
Time 2h17m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Scrub the potatoes clean, rub with vegetable oil, and bake for approximately one hour.
- Remove potatoes from oven, allow to cool slightly before handling.
- Cut into halves.
- Using a spoon, carefully scoop the inside of the potatoes until 1/4 inch if the potato shell remains.
- Increase oven temperature to 450°F.
- Sprinkle potatoes with All Seasoning mix, arrange in a baking dish and return to the oven, baking on one side for 10 minutes.
- Flip the skins over and bake for an additional 10 minutes.
- Arrange the skins skin-side down and fill with cheddar cheese and bacon bits.
- Return to the oven and broil until cheese is bubbly (approx. 2 minutes).
- Serve hot with sour cream.
Nutrition Facts : Calories 474.8, Fat 33.3, SaturatedFat 18.6, Cholesterol 73.4, Sodium 280.8, Carbohydrate 31.1, Fiber 2.5, Sugar 1.5, Protein 14.4
HOW TO MAKE TEXAS ROADHOUSE TATER SKIN
*Prep time includes baking the whole potatoes.* The Texas Roadhouse Tater Skins recipe is a popular appetizer from the restaurant chain that can be easily reproduced in a home kitchen. The hot potatoes are crafted from baked potato haved that are topped with a mixture of creamy mealted cheddar cheese, bacon bits and sour cream. Making the appetizers at home does not take much time, or any special supplies. The dish is best served hot while the cheese is still bubbly. Leftovers can be refrigerated for up to a week, but they do no reheat well in the microwave. Heat any leftovers in an oven for the best results.
Provided by ElizabethKnicely
Categories Pork
Time 1h52m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Scrub each potato to remove dirt. Since eating the skin is part of the dish's charm, it is critical to get all parts of the skin squeaky clean.
- Rub the outside of each potato with vegetable oil.
- Bake potatoes in the oven for an hour.
- Remove potatoes from oven and allow them to cool for 15 minutes.
- In a bowl, combine paprika, cayenne pepper, black pepper, garlic powder, salt, oregano and thyme.
- Stir the spice mixture until well combined.
- Slice each potato in half.
- Scoop out part of the inside of the potato to allow room for toppings. Leave at least 1/4-inch border to prevent the potatoes becoming too crispy.
- Increase the temperature of you oven to 450°F.
- Place potatoes skin-side down and sprinkle inside of potatoes with spice mixture.
- Bake for about 10 minutes.
- Flip the potatoes, season again, then bake for another 10 minutes.
- Flip potatoes so the skin side is down again. Fill each half with sharp shredded cheddar cheese and top with bacon bits.
- Broil for about 2 minutes to melt the cheese.
- Remove the potatoes once the cheese is bubbly, then plate immediately.
- Top with sour cream, or serve it on the side.
- Comment: The secret of the Texas Roadhouse Tater Skins is a delicate balance between a slightly crisp outside and a soft, fluffy potato inside. You can easily alter this recipe to include your favorite types of cheeses. Consider using a Mexican blend for a nice treat. Opt for freshly prepared bacon bits rather than pre-packaged varieties for the best flavor. For an extra spicy kick, drizzle your favorite hot sauce over the top, or add a bit of Cayenne pepper to spice the blend.
Nutrition Facts : Calories 193.6, Fat 12.4, SaturatedFat 6.6, Cholesterol 30.6, Sodium 167.3, Carbohydrate 15.2, Fiber 1.8, Sugar 1.7, Protein 6
TEXAS ROADHOUSE POTATO
This is a recipe I formulated that is fashioned after the baked potatoes at Texas Roadhouse in Gainesville FL. not exactly the same, but pretty close and ridiculously easy!
Provided by Krystal-Belle
Categories Potato
Time 50m
Yield 1 potato, 2 serving(s)
Number Of Ingredients 3
Steps:
- Lay out 2 pieces of foil onto a flat surface. The foil should be enough to cover each potato.
- Wash potato skins thouroughly and dry them, dip in rendered bacon fat, place the potatoes onto each piece of foil and cover in sea salt. Wrap and bake in a 425 degree oven for about 45 minutes to 1 hour.
- Make it a loaded potato and top it with sour cream, cheddar cheese, chives, bacon (crumbled), and Mrs. Dash original seasoning for a really great baked potato, or eat it as is. Either way, it's delicious!
TEXAS ROADHOUSE CINNAMON BUTTER
Steps:
- Add whipping cream and salt to the bowl of your stand mixer or a large bowl if you are using a hand mixer.
- Start at a slow speed but quickly turn it up to medium speed. Whip until it resembles whipped cream.
- Add cinnamon and honey.
- Continue whipping until it is at a whipped butter stage - it shouldn't be super thick, but it shouldn't feel like it's whipped cream anywhere. It should still be airy and easy to spread.
- Use immediately or store in an airtight container for 1-2 weeks
Nutrition Facts : Calories 88 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 20 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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