Copycat Texas Roadhouse Tater Skins Recipe
Description
Make crispy and cheesy Copycat Texas Roadhouse Tater Skins at home—loaded with bacon, cheddar, and green onions, perfect for parties or snacks.
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
Serving: 1ServingCalories: 318kcalCarbohydrates: 34gProtein: 11gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 32mgSodium: 548mgPotassium: 828mgFiber: 3gSugar: 1gVitamin A: 251IUVitamin C: 11mgCalcium: 178mgIron: 2mg