I could care less about the balloons, because going to TGI Fridays always meant one thing. I got to chow down on my favorite thing, potato skins. YUM.
These days, not much has changed. I still love food and I have a healthy obsession for potato skins. They have to be made just right though, I can not put up with soggy skins! So when I decided to recreate my favorite childhood appetizer, that was my prime focus. A nice crunch with a tasty skin.
I accomplished that goal by preparing these skins the way I normally prepare a baked potato. I don’t wrap my potatoes in a wet towel or foil. I just poke holes in them, grease them up then season them up and place them directly on the rack in my oven.
That’s the method I used with these skins, except after they were done baking, I cut them in half, scooped out the insides and greased them up a little more and roasted them. It served out a delicious and crisp skin. For the delicious cheesiness, I picked up one of my favorite cheeses – Cracker Barrel Extra Sharp Cheddar Cheese. The taste is amazing and stands out against the potato base and bacon toppings, and it melts effortlessly.
These would be perfect as an appetizer for the big game next month, served as hors d’oeuvres at your next big bash, or even as dinner on a Tuesday night. (Don’t judge!)
- 6 russet potatoes
- butter flavored cooking spray
- salt & pepper
- 1/2 cup canola oil
- 6 slices thick cut bacon
- 8 ounces extra sharp cheddar cheese, such as Cracker Barrel
- 2 green onions, chopped