Talk about staying power! The potato skins served at T.G.I.Friday's have been one of the most requested (if not the most requested in some of their restaurants) since put on their menu in 1974! My cloned recipe is close to Friday's original. And it makes great use of leftover baked potatoes. The potato that you scoop out of the shell is good for mashing, as well. Now Friday's deep fries their potatoes, which gives them that crispy/crackly texture. Since most of us don't have deep fryers at home, I've found a way to make them almost as crisp - by brushing with butter or oil and baking in a hot oven! Use baking potatoes because of their high starch content and drier texture.
The recipe calls for fresh chives. They are easily grown at home in the ground or containers and are readily available in the produce section of your store, usually in little clear plastic packets. If you can't find chives, use minced green onions.
- 4 baking potatoes (don't get too large of ones, medium is fine)
- 2 cups shredded Cheddar, regular or light
- 1/2 cup sour cream, regular, light or even fat free
- 1-2 tablespoons minced fresh chives or minced green onions
- 1/2 stick butter or margarine, melted, or use a substitute
- 8 slices bacon, sauteed, drained and crumbled (you can use imitation bits or try the 50% leaner bacon bits)
Preheat oven to 425. Wash and dry potatoes. Prick in several places and bake for 45 minutes to one hour, until baked through. Let cool enough to handle.
While they are cooling, mix the chives with the sour cream and set aside.
Make 2 lengthwise cuts through each potato. You'll wind up with three slices. Discard the middle and save for other potato dishes. This gives you two nice sized potato skins for each potato.
Scoop out some of the potato from each skin, but leave about 1/4" of the potato inside the skin so it doesn't collapse. Brush with some melted butter or margarine (yes, you can use Canola, too). Place on a cookie sheet, skin side up and run under broiler for about 5 minutes, just until edges begin to turn brown. Sprinkle the cheese among the 8 skins.
Crumble the bacon and sprinkle it on top of the cheese. Broil for about 2 more minutes or until cheese is melted. Serve hot, arranged on a plate surrounded by sour cream chive dip. Serves 2-4.
Other Good Toppings: Don't stop here. Think of your own likes - salsa, green onions, chopped tomatoes, guacamole, etc. Let those creative juices flow!
Hope you enjoy this cloned recipe as much as I've enjoyed being with my Channel 9 pals sharing them with you.
GREAT TIPS FROM RITA'S GREAT INDOORS KITCHEN: Potatoes contain potasssium and sometimes more vitamin C than oranges. Try to eat the skins of potatoes whenever possible for added nutrients. To keep the potatoes in your bin from sprouting, place a whole apple in the bin. The gas that the apple exudes keeps potatoes from sprouting quickly.
Rita Heikenfeld
