TGI Friday’s Loaded Potato Skins mastered the perfect amount of cheesiness, crisp, with bacon in every bite.
The appetizer is reminiscent of a fried miniature loaded potato. What’s not to love?
Chef Cat Cora, the first female “Iron Chef,” shares her recipe for this well-known dish with the perfect amount of cheesiness, crisp, with bacon in every bite. Now you can make it at home.
Ingredients
4 Russet Potatoes
1/4 cup olive oil
Salt and Pepper to taste
1/4 cup plain Greek Yogurt
1 lime, zested
3/4 cup Shredded Cheddar Cheese
1/2 cup turkey bacon, chopped (8 slices)
1 tablespoon olive oil
2 teaspoons Chipotle in adobo sauce, (canned)
1/2 bunch cilantro, chopped
4 green onions, sliced
Directions
Preheat the oven to 425°.
Line a baking sheet with aluminum foil.
Mix the yogurt and lime zest in a small bowl and refrigerate.
Wash, scrub and dry the potatoes and pierce each multiple times with a fork. Rub with olive oil and season with salt and pepper.
Bake for 1 hour and allow them to cool. Turn the oven down to 375°.
When the potatoes have cooled, cut each lengthwise in half.
Using a small spoon, scoop out the middle of each half leaving about 1/4′′ thickness in each.
Brush the potato skins with more olive oil and bake for 25 minutes or until crisp.
While the skins bake, heat 1 tablespoon of olive oil in a 10” nonstick skillet.
Add the chopped turkey bacon, cook stirring frequently until crisp.
Scoop out 2 teaspoons of the sauce from the canned Chipotle in Adobo sauce, cook until the bacon has crisped again.
Sprinkle the skins with cheese and the turkey bacon, return to the oven until the cheese is melted.
Spoon a dollop of lime greek yogurt on each skin, and top with cilantro and green onions.