Texas Roadhouse Tater Skins (Easy Copycat)
These Copycat Texas Roadhouse Tater Skins are crispy on the outside, fluffy inside and piled high with cheddar cheese, bacon, sour cream and green onions. They’re just like the restaurant version, thanks to one secret ingredient: bacon fat! This restaurant appetizer also makes a great side dish for any meal. It’s like a baked potato stepped up and way more fun! (And there’s cheese!)
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Recipe at a Glance
Texas Roadhouse Tater Skins
These Texas Roadhouse Tater Skins are made with crispy salted russet potatoes, melted cheddar and bacon. The secret is rubbing the potatoes with bacon fat before baking for extra restaurant-style flavor.
Total time: About 1 hour 25 minutes
Difficulty: Easy
Best for: Appetizers, game day or steak night
🔍 COPYCAT SECRETS UNCOVERED!
These are the reasons these taste JUST LIKE Texas Roadhouse! Don’t miss these tips to be sure your tater skins are identical to Texas Roadhouse:
- It’s all about the bacon fat! Now if you’re using pre-cooked bacon, you can actually buy clarified bacon fat. It’s called Bacon Up and it’s amazing! So much flavor!
- Seasoning the outside of the potato skins with bacon fat and coarse sea salt is what makes them just like Texas Roadhouse!
- Why bacon fat? Bacon fat adds even more flavor while creating that same crispy restaurant-style exterior.
- Using giant Russet potatoes is another key – Roadhouse is just dividing up their big ‘taters into wedges for your favorite Tater Skins!
- Plus – their Tater Skins are WEDGES which means you get more crispy skin in every bite
Texas Roadhouse Tater Skins Ingredients
These Texas Roadhouse Tater Skins are one of the restaurant’s most underrated appetizers (and go great with their Roadhouse Chili!). Unlike traditional potato skins, Texas Roadhouse uses large baked potatoes cut into wedges, giving you extra crispy skin and more fluffy potato in every bite.
- Russet Potatoes – gotta use those big baking potatoes that Texas Roadhouse uses for baked potatoes for these tater skins
- Bacon – we’re not only using bacon but also the bacon fat
- Salt – coarse sea salt is how Texas Roadhouse does it – those crunchy pieces are what makes the skin so good!
- Cheddar Cheese – you could also use Colby Jack or a Mexican blend – whatever your favorite types of cheeses are is fine!
- Toppings: sour cream and green onions are perfect on these tater skins
- Want it spicy? Use pepper jack cheese and add pickled jalapenos on top!
- Want it BBQ? Add pulled pork with BBQ sauce on the potatoes and then cheese on top! Or drizzle with BBQ sauce instead of sour cream.
- Want it ranched? Add ranch seasoning into the shredded cheese and top with Texas Roadhouse Ranch!
How to make Texas Roadhouse Tater Skins
The first step to these Texas Roadhouse Potato Skins is making your baked potatoes just like Texas Roadhouse! Then, you’ll cut them into wedges and top them with cheese, bacon, sour cream and green onions – tasty! These make a fun side dish for any grilled chicken or steak dinner!
- COOK bacon in your preferred method – be sure to reserve bacon fat! Drain bacon and crumble. Set aside. Preheat oven to 425º.
- WASH outside of each potato and pat dry and poke with a paring knife.
- RUB reserved bacon fat over the entire potato and season all sides with coarse sea salt.
- BAKE potatoes on rimmed baking sheet lined with parchment and on a baking rack for about 60 minutes, or until soft and fork-tender.
- You can air fry for 25 minutes at 400º instead to make them a little quicker.
- COOL potatoes, slice in half lengthwise and then again so you have 8 quarters total.
- CUT out about half of the insides of potatoes delicately (save that part of the inside of the potato for mashed potatoes!)
- Don’t overscoop! Be sure to leave a ridge around the edges because you still want some of the fluffy potato in there!
- LOWER oven heat to 375º and re-line cookie sheet with parchment paper and a cooking rack. Lay potatoes skin side down on cookie sheet and sprinkle with shredded cheese. Bake for 10 minutes.
- You can also air fry at 350º for 3-5 minutes to melt the cheese instead if you’d like.
- PLATE potato skins, top with crumbled bacon bits, sour cream and green onions
- I like to sprinkle with some of my favorite SPG seasoning but you can add what you like – Lawry’s or just a sprinkle of coarse ground black pepper
Supplies Used
- I can’t even tell you how many times a week I use these rimmed baking sheets! They’re so handy – especially when you line with Parchment Paper before you bake – easy clean up! The baking rack helps keep all sides of the skin crispy!
- A simple paring knife is also handy for removing the fluffy part of the baked potatoes.
How to Store & Reheat
- Store in an airtight container in the fridge for up to 5 days
- Reheat in air fryer for 6 minutes or in the microwave for 45 seconds
- For best texture, reheat in the air fryer to keep the outside crispy
More Texas Roadhouse Side Dish Recipes
More Potato Recipes
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Texas Roadhouse Tater Skins
Ingredients
- 2 large russet potatoes
- 2 tbsp bacon fat or olive oil or butter
- 2 tsp coarse sea salt
- 6 slices bacon
- 2 cups cheddar cheese shredded
Instructions
- Cook 6 slices of bacon in your preferred method. Reserve bacon fat! Drain bacon and crumble. Set aside.6 slices bacon
- Preheat oven to 425º.
- Wash the potatoes and pat dry with paper towel. Poke potato a few times with a paring knife, rub reserved bacon fat over the entire potato and season all sides with coarse sea salt.2 large russet potatoes, 2 tbsp bacon fat , 2 tsp coarse sea salt
- Place the seasoned potatoes into the oven on a baking sheet lined with parchment and on a baking rack. Bake for about 60 minutes, or until soft and fork-tender.
- Once potatoes are cool, slice in half lengthwise and then again so you have 8 quarters total. Using a paring knife, cut out about half of the insides of potatoes delicately (save the insides for mashed potatoes!) Be sure to leave a thin ridge around the edges because you still want some tater in there!
- Reduce oven temperature to 375º
- Re-Line rimmed cookie sheet with parchment paper and a cooking rack. Lay potatoes cut side up and top with shredded cheese.(*I cooked my bacon yesterday – so I diced and cut that up and put on before melting cheese. I would not recommend as it fell off as the cheese melted.)2 cups cheddar cheese
- Place cookie sheet in oven for 10 minutes until cheese is melted. Remove and plate potato skins, top with bacon*, sour cream and green onions
