TGI Fridays Potato Skins

My first encounter with TGI Friday’s potato skins happened during a college football watch party. While everyone was focused on the game, I couldn’t take my eyes off these crispy, cheesy appetizers disappearing from platters around the room. One bite of the crispy potato shell loaded with melted cheese, bacon, and green onions, and I was hooked. . After spending far too much money ordering these regularly at the restaurant, I decided to recreate them at home. After some experimentation, I perfected this copycat recipe that rivals the original—at a fraction of the cost and with the satisfaction of making them myself.

Why This Copycat Recipe Works Better Than the Original

This copycat version of TGI Friday’s iconic potato skins delivers all the restaurant flavor with the benefits of home cooking. The secret lies in double-baking the potatoes—first to cook them through, then again after scooping and seasoning to achieve that perfect crispy exterior. At approximately 100 calories per skin (versus the restaurant’s 190 calories), these homemade versions are not only more economical but also a bit lighter without sacrificing flavor.

What makes this recipe truly special is its versatility and efficiency. The scooped-out potato flesh doesn’t go to waste—save it for mashed potatoes or soup for another meal. These potato skins make the perfect game day snack, party appetizer, or accompaniment to your weeknight dinner, and they’re naturally gluten-free.

Equipment You’ll Need

• Baking sheet
• Aluminum foil
• Pastry brush
• Small bowl for melted butter
• Sharp knife
• Spoon for scooping
• Paper towels for draining bacon
• Cutting board
• Cheese grater (optional if not using pre-shredded cheese)

Ingredients Breakdown

• Russet potatoes – Their high starch content and thick skins make them ideal for crispy potato skins that hold their shape and toppings well
• Butter – Creates a rich flavor base and helps the skins crisp up beautifully in the oven
• Salt – Enhances all the flavors and creates that essential savory note on the crispy potato skin
• Bacon – Provides smoky, savory flavor and contrasting texture that makes these potato skins irresistible
• Cheddar cheese – Adds creamy, sharp flavor that melts perfectly over the potato skins
• Green onions – Contribute fresh, mild onion flavor and bright color that balances the richness of the other ingredients

Step-by-Step Instructions

Baking the Potatoes

• Preheat your oven to 400°F (200°C).
• Thoroughly wash the Russet potatoes and pat them dry with paper towels.
• Pierce each potato several times with a fork to allow steam to escape during baking.
• Place the potatoes directly on the oven rack or on a foil-lined baking sheet.
• Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
• Remove from the oven and allow to cool until they can be handled safely, about 10 minutes.

Preparing the Bacon

• While the potatoes are baking, cook the bacon until crispy.
• Place bacon on paper towels to drain excess grease.
• Once cool, crumble the bacon into small pieces and set aside.

Creating the Potato Skins

• Reduce oven temperature to 375°F (190°C).
• Cut each cooled potato in half lengthwise.
• Using a spoon, carefully scoop out the potato flesh, leaving about ¼ inch of potato attached to the skin. (Save the scooped potato for mashed potatoes or another recipe!)
• Melt the butter in a small bowl.
• Brush the inside and outside of each potato skin with melted butter.
• Sprinkle the inside of each skin lightly with salt.
• Place the potato skins skin-side up on a baking sheet.
• Bake for 8-10 minutes, then flip and bake for another 8-10 minutes until the edges start to crisp up.

Adding the Toppings

• Serve immediately while hot and crispy.
• Remove the potato skins from the oven and flip them so the hollow side faces up.
• Divide the shredded cheddar cheese evenly among the potato skins.
• Sprinkle the crumbled bacon over the cheese.
• Return to the oven and bake for another 3-5 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and top with chopped green onions.

Alternative Cooking Methods

Air Fryer Method

• Follow the same preparation steps by scooping out the potatoes.
• Brush with butter and season with salt.
• Air fry at 400°F for 5-7 minutes skin side up.
• Flip, add toppings, and air fry for 3-5 minutes until cheese melts.

Microwave Method (When You’re Short on Time)

• Pierce and microwave whole potatoes for 8-10 minutes until tender.
• Follow the remaining steps as written, but know the skins won’t be as crispy.
• After adding toppings, microwave just until the cheese melts, about 30 seconds.

Storage and Reheating Instructions

Storing Leftovers

• Allow potato skins to cool completely.
• Store in an airtight container in the refrigerator for up to 3 days.
• For best results, store without the green onion garnish and add fresh when reheating.

Reheating for Maximum Crispiness

• Oven Method (Best for crispiness): Preheat oven to 375°F. Place potato skins on a baking sheet and heat for 10-12 minutes until hot and crispy.
• Air Fryer Method: Reheat at 375°F for 3-4 minutes until hot and crisp.
• Microwave Method (Quickest but less crisp): Heat 30-60 seconds until the cheese melts. The texture will be less crisp.

More TGI Fridays Copycat Recipes

Love the food from TGI Friday’s? Me too! Here are some of my favorite copycat recipes. Try them with the baked potato skins.

• Jack Daniels Dipping Sauce
• Mandarin Orange Chicken Salad
• Mozzarella Cheese Sticks
• Nine Layer Dip
• Pretzel Sticks

Check out more restaurant copycat recipes right here on CopyKat!