These Copycat Texas Roadhouse Tater Skins are loaded with crispy bacon, melted cheddar, and fresh green onions, all piled onto perfectly crisp potato halves. Served with sour cream or ranch, they make an easy, irresistible appetizer or snack.
If you love the crispy, cheesy tater skins from Texas Roadhouse, this easy copycat recipe brings all that flavor straight to your kitchen. The potato skins are air fried until golden, then loaded with gooey cheese, crispy bacon, and green onions — perfect as a party appetizer, a game-day snack, or a fun side dish. Serve them with sour cream or ranch dressing for the full restaurant-style experience at home.
Hosting a crowd? Serve these alongside other game-day air fryer favorites like Air Fryer Buffalo Wings, Air Fryer Pigs in a Blanket, or Air Fryer Mozzarella Sticks.
Why You’ll Love This Recipe
- Perfectly crispy – the skins come out golden and crunchy every time.
- Loaded with flavor – cheddar, bacon, and green onions make an irresistible combo.
- Simple ingredients – just easy-to-find staples and minimal prep.
- Versatile – great for game day, parties, or any time a craving strikes.
- Easy to customize – add jalapeños, extra cheese, or your favorite toppings.
Ingredients
- Russet potatoes – large, washed and dried; their thick skins crisp best.
- Sharp cheddar cheese – freshly shredded for the best melt.
- Bacon – cooked crisp and crumbled.
- Green onions – thinly sliced for fresh garnish.
- Olive oil – for crisping the skins.
- Salt and black pepper – to season.
- Sour cream or ranch dressing – for serving.
How to Make Copycat Texas Roadhouse Tater Skins
Step 1 – Cook the potatoes. Scrub the potatoes and prick them a few times with a fork. Brush lightly with olive oil and sprinkle with salt. Place in the air fryer basket and cook at 400°F for 35–40 minutes, turning halfway, until tender with crisp skins.
Step 2 – Scoop and crisp. Let the potatoes cool slightly, then halve lengthwise and scoop out most of the flesh, leaving about ¼ inch inside so the skins stay sturdy. Brush the insides with olive oil and season with salt and pepper. Return to the basket skin-side down and air fry at 400°F for 5 minutes.
Step 3 – Fill and finish. Flip the skins over and fill each with cheddar and crumbled bacon. Air fry at 400°F for 3–5 minutes, until the cheese is melted and bubbly. Top with green onions and serve with sour cream or ranch.
Texas Roadhouse Potato Skins Recipe Tips
- Use russets – thick skins hold their shape after scooping.
- Don’t over-scoop – leave ¼ inch to prevent tearing.
- Crisp the skins first – a few minutes before topping makes them extra crunchy.
- Shred your own cheese – it melts creamier than pre-shredded.
- Serve immediately – they’re best hot and fresh.
Storing & Reheating
Cool completely, then store in an airtight container in the fridge for up to 3 days; keep sour cream and fresh toppings separate. To reheat, use the air fryer at 375°F for 5–6 minutes or the oven at 375°F for 10–12 minutes (skip the microwave — it softens the skins).
Copycat Texas Roadhouse Tater Skins Recipe Recipe Faqs
What kind of potatoes should I use? Russet potatoes work best because of their sturdy skin and fluffy interior, making them ideal for crisping and holding toppings.
Can I make these ahead of time? Yes! You can bake the potatoes, scoop them out, and store the shells in the fridge for up to 2 days. Just add toppings and reheat when ready to serve.
How do I keep the skins crispy when reheating? Use an air fryer or oven to reheat instead of the microwave. It helps restore that crispy texture.
What can I serve with potato skins? Serve with sour cream, ranch dressing, or even a spicy aioli. They also pair well with burgers, wings, or any game day spread.
More Copycat Recipes
- Outback Steakhouse Blue Cheese Dressing Recipe
- Outback Steakhouse Toowoomba Steak
- Copycat Outback Steakhouse Walkabout Soup
- Outback Steakhouse Caesar Salad Dressing Recipe
- Air Fryer Outback Steakhouse Sweet Potato
- Air Fryer Copycat Outback Steakhouse Bloomin Onion
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Copycat Texas Roadhouse Tater Skins Recipe
Description
Ingredients
- 4 large russet potatoes, washed and dried
- 1 tablespoon olive oil
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 ½ cups sharp cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled
- 2 green onions, thinly sliced
- 1/2 cup Sour cream or ranch dressing, for serving
Instructions
- Bake or Air Fry the Potatoes
- Air Fryer: Preheat to 400°F. Rub potatoes with olive oil and sprinkle with salt. Air fry for 35–40 minutes, turning halfway through, until fork-tender.
- Oven: Bake at 400°F for 45–50 minutes directly on the oven rack.
- Let potatoes cool for 5–10 minutes. Slice each potato in half lengthwise and scoop out most of the flesh, leaving about ¼ inch around the edges.
- Brush the insides with olive oil and season with salt and pepper.
- Air Fryer: Air fry at 400°F for 5 minutes, skin-side down.
- Oven: Bake for 10 minutes until edges begin to crisp.
- Sprinkle cheese and bacon evenly into each potato half.
- Air Fryer: Cook at 400°F for 3–5 minutes, or until cheese is melted and bubbly.
- Oven: Bake at 400°F for another 7–10 minutes.
- Remove and top with sliced green onions. Serve immediately with sour cream or ranch for dipping.
Equipment
- Cooking Spray
- Parchment Paper, optional
Nutrition
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