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Copycat TGI FRIDAY's LOADED POTATO SKINS
6 Medium russet potatoes about 2 ½ pounds
7 slices thick bacon chopped
1 tablespoon olive oil.......................................1/4 cup butter melted
3 cloves garlic minced.....................................1 pinch red pepper flakes
1 teaspoon salt..................................................1/2 teaspoon black pepper
1 ½ cups shredded cheese..............................1 TB fresh chopped parsley
Horseradish Sauce
1/2 cup sour cream..........................................1/4 cup mayonnaise
2 tablespoons horseradish.............................Salt and pepper to taste
InstructionsPreheat oven to 400 degrees
Scrub potatoes to remove any dirt and dry with a paper towel. Pierce potatoes a few times with a fork on both sides. Rub the potatoes with olive oil and place them on the baking sheet. Bake for 40-45 minutes or just until fork-tender. Remove from the oven and let cool for 10 minutes.
Meanwhile, heat a medium skillet on medium-high heat and add the chopped bacon, cook until crisp and remove to drain on a paper towel.
Slice potatoes in half and using a small spoon scoop out the flesh leaving about ¼ in of flesh and place back on the baking sheet.
In a small bowl add the butter, and garlic and melt in the microwave, then mix in the parsley and red pepper flakes. Brush inside the potato skins with the butter mixture and sprinkle salt and pepper over the skins. Bake for another 10-15 minutes.
Remove from the oven and sprinkle the cheese in the potatoes then add in the crispy bacon. Bake for 6-7 minutes or until melted.
Remove from the oven and garnish with green onions.
For the horseradish sauce
In a small bowl add the sour cream, mayonnaise, and horseradish and mix until combined. Add salt and pepper to taste.
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