Top Secret Recipes | T.G.I. Friday's Potato Skins Recipe



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T.G.I. Friday's Potato Skins Recipe
T.G.I. Friday's Potato Skins
By Todd Wilbur

Recipe Type: Appetizer
Calories: 211
Cook Time: 1 hour 15 minutes
Recipe Rating: 4.7 (6 reviews)
 

Menu Description: "Loaded with cheddar cheese and bacon. Served with sour cream and chives."

Perfume salesman Alan Stillman was a single guy in New York City in 1965, looking for a way to meet women who lived in his neighborhood. He figured a hip way to get their attention: Buy a broken-down beer joint in the area, jazz it up, an call it "The T.G.I.F." to attract the career crowd. Within a week, police had to barricade the area to control the crowds flocking to Alans new restaurant. The restaurant made $1 million in its first year - a lot of dough back then. And soon restaurateurs were imitating the concept across the country.

In 1974 T.G.I. Friday's invented an appetizer that would also be copied by many others in the following years. Today potato skins are still the most popular item on the T.G.I. Friday's menu, with nearly 4 million orders served every year. The recipe has the added benefit of providing you with leftover baked potato ready for mashing to use in another dish.

Source: "Top Secret Restaurant Recipes" by Todd Wilbur.

4 medium russet potatoes
1/3 cup sour cream
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Isa  
Submitted on: 09/03/13
All my family love it! We go to TGIF every week and we order allways this food!
Cynthia Moses-Nedd  
Submitted on: 03/10/11
Family loved it!!!
Excellent!
Leslie Robinson  
Submitted on: 02/06/11
My family loved this! They are just like Friday's and very filling!!!
Sarahcita  
Submitted on: 02/03/11
Be sure to line your cookie sheet with foil for easy clean-up!
DrTrish  
Submitted on: 01/31/11
I like to rub the potatoes with just a touch of olive oil before baking, then sprinkle the inside with a touch of sea salt and fresh ground black pepper after brushing with butter (I always use unsalted butter). Yum!
*sparklediva*  
Submitted on: 07/18/05
Because this recipe is so time consuming I usually double it. So yummy though!