These Copycat Texas Roadhouse Tater Skins Recipe are loaded with crispy bacon, melted cheese, and green onions, all on perfectly roasted potato halves. Served with sour cream or ranch, they make an easy and irresistible appetizer or snack.
If you love the crispy, cheesy tater skins from Texas Roadhouse, this easy copycat recipe brings all that deliciousness straight to your kitchen.
These potato skins are air fried until golden and crisp, then loaded with gooey melted cheese, crispy bacon, and fresh green onions. They’re perfect as a party appetizer, game day snack, or even a fun side dish. Serve them with a side of sour cream or ranch dressing for the ultimate restaurant-style experience at home.
With the big game coming up, serve these along with traditional game-day air fryer appetizers, such as Air Fryer Buffalo Wings, Air Fryer Pigs In A Blanket, or Even Air Fryer Mozzarella Sticks, all favorites at any SuperBowl party.
Why You Will Love This Recipe!
- Perfectly Crispy – The potato skins come out golden and crunchy every time.
- Loaded with Flavor – Melted cheese, crispy bacon, and fresh green onions create an irresistible combo.
- Simple Ingredients – Made with easy-to-find pantry staples and minimal prep.
- Versatile Snack or Appetizer – Great for game day, parties, or anytime cravings strike.
- Easy to Customize – Add your favorite toppings like jalapeños, sour cream, or extra cheese to make it your own.
Texas Roadhouse Potato Skins Ingredients
- Large russet potatoes: Washed and dried for baking, or air frying.
- Sharp cheddar cheese: Shredded for melting on potato skins
- Crisp cooked bacon: Crumbled for topping the potato skins
- Green onions: Thinly sliced for fresh garnish and flavor
- Olive oil: For brushing potatoes before baking to crisp
- Salt: To season potato skins before baking
- Black pepper: Freshly ground for seasoning potato skins
- Sour cream: For serving alongside as a creamy dip
- Ranch dressing (optional): For additional dipping flavor
How To Make Copycat Texas Roadhouse Tater Skins Recipe
Step One: Scrub large russet potatoes and prick them a few times with a fork. Lightly brush with olive oil and sprinkle with salt. Place potatoes in the air fryer basket. Cook at 400 degrees F set cook time for 35–40 minutes, turning halfway through, until tender and skins are crispy.
Step Two: Let the potatoes cool slightly. Slice each potato in half lengthwise and scoop out most of the flesh, leaving about ¼ inch of potato inside to keep the skins sturdy. Brush the inside of the potato skins with a little olive oil and sprinkle with salt and pepper. Return to the air fryer basket, skin side down, and cook at 400°F for 5 minutes to crisp them up more.
Step Three: Flip skins over, fill each with shredded cheddar cheese and crumbled cooked bacon. Air fry at 400°F for another 3–5 minutes until cheese is melted and bubbly. Remove from the air fryer and sprinkle with sliced green onions. Serve with sour cream or ranch on the side.
Texas Roadhouse Potato Skins Recipe Tips
Use Russet Potatoes: Russets have thick skins that crisp up beautifully and hold their shape well after scooping.
Don’t Over-Scoop: Leave about ¼ inch of potato inside to prevent tearing and to give a satisfying bite.
Crisp the Skins First: After scooping, air fry or bake the skins for a few minutes before adding toppings. This step makes them extra crunchy.
Use Freshly Shredded Cheese: Shredding your own cheese melts better and gives you a creamier texture compared to pre-shredded blends.
Serve Immediately: Potato skins are best served hot and fresh—straight from the air fryer or oven for the ultimate crispy bite.
Storing & Reheating Instructions
Storing: Let the potato skins cool completely, then place them in an airtight container. Store in the refrigerator for up to 3 days. For best results, keep toppings like sour cream or extra green onions separate until ready to serve.
Reheating:
- Air Fryer: Preheat to 375°F and cook for 5–6 minutes until heated through and crispy.
- Oven: Bake at 375°F for 10–12 minutes on a baking sheet.
- Microwave (not recommended for crispiness): Heat on a microwave-safe plate for 1–2 minutes, but note the skins may be soft.
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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