This Texas Roadhouse CopyCat Tator Skins recipe will leave you begging for seconds!

Dive into the heart of comfort food with these Texas Roadhouse CopyCat Tator Skins, a popular American appetizer that has found its way into our kitchens and, invariably, our hearts. Originating from the casual dining chain, Texas Roadhouse, these tator skins are more than just a humble bar snack. They're a celebration of simple ingredients coming together to create something incredibly satisfying. Perfect for a game day spread, a casual gathering, or even a novel side dish, these crispy potato skins, loaded with melted cheese and bacon, are versatile and an absolute crowd-pleaser.

Pair these scrumptious tator skins with a dollop of sour cream and a sprinkling of fresh chives to balance the richness. They also sit perfectly alongside a crisp, fresh salad to add some greens to your meal, or can be served as part of a larger spread with wings, sliders, and other finger foods for a fully-fledged appetizer buffet.

Texas Roadhouse CopyCat Tator Skins
Servings: 4-6

- 4 large russet potatoes
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- 1 cup of shredded cheddar cheese
- 1/2 cup of mozzarella cheese
- 4 slices of bacon, cooked and crumbled
- 1/4 cup of green onions, chopped
- Sour cream, for serving

1. Preheat your oven to 400°F (205°C). Wash the russet potatoes and pierce them with a fork. Bake in the preheated oven for about 50-60 minutes, or until they are tender when poked with a fork.

2. Once cooled enough to handle, cut the potatoes in half lengthwise. Scoop out the majority of the flesh, leaving about 1/4 inch attached to the skin. (Tip: Save the scooped-out potato for another use, like mashed potatoes or potato soup.)

3. Brush the potato skins with olive oil and season with salt and pepper. Place them skin-side up on a baking sheet and return to the oven. Bake for about 10 minutes, looking for the edges to become crisp.

4. Flip the skins over and bake for another 5 minutes to crisp the insides.

5. Remove them from the oven and sprinkle the insides of the skins with both the cheddar and mozzarella cheeses, followed by the crumbled bacon.

6. Return to the oven and bake until the cheese is bubbly and thoroughly melted, which should take about 5 more minutes.

7. Garnish with chopped green onions and serve immediately with sour cream on the side.

- Vegetarian option: Skip the bacon and add a mix of sautéed vegetables, like bell peppers and mushrooms, before topping with cheese.
- For an extra kick, try adding a dash of cayenne pepper to the cheese or using a spicy pepper jack cheese.
- To save time on game day, bake your potatoes the day before, then on the day of the event, complete the skin crisping and cheese melting steps.
- For a smoky flavor, consider using smoked cheddar or gouda cheese.
- And remember, never waste those scooped out insides of the potato! They can be repurposed into various other dishes, showcasing the versatility of this humble tuber.