Anyone that knows me knows I love a good ole TGI Fridays, mainly for three things, their potato skins, their crispy chilli chicken strips and their Jack Daniels sauce. Since lockdown its been pretty difficult to go out and eat in the restaurant so we have on a few occasions ordered in for a delivery. The only downside to this is its a limited menu so I decided to take matters into my own hands and make my own potato skins. I think I have manage to make a fairly decent potato skin of the back if it! Want to know how, well, your in luck as I am sharing the recipe!
- 2 large potatoes
- 5 rashers of smoked bacon
- 3 spring onions
- Grated cheese (mixture of mature cheddar and mozzarella)
- Grated Red Leicester
- Bake the potatoes in a preheated oven at 200° for 1 hour – 1 hour 30 minutes.
- Once the potatoes are cooked and crispy, remove from the oven and wait for them to cool. Cut each potato in half so you have 4 skins in total. Sometimes I like tout those in half again so there are 8 skins.
- Using a spoon, gently scoop out most (but not all) of the white inside from each potato. You should aim to leave about 1/4 inch in each skin.
- In a frying pan dice up 5 rashers of bacon and cook until crispy
- Cut up the spring onion into small slices
- Sprinkle the bacon and spring onion into each skin, add the red Leicester and the cheese mix ontop
- Cook in the oven for an extra 15-20 minutes until the cheese is melted and the edges start to brown.
- Serve with sour cream