(Baked) Texas Roadhouse Potato Skins
There I was, talking to a colleague about my New Year’s menu when inspiration hit. Potato skins with BBQ sauce… You know ranch had to be there too. I don’t know what else to say but thank you to the foodie gods for this recipe idea 😇🙏
A simple recipe of (Baked) Texas Roadhouse Potato Skins; cheesy baked potatoes topped with smokey bbq sauce and creamy ranch dressing!
This is what you’ll need
4 Medium Russet potatoes (skin on, scrubbed clean)
2 tsp extra virgin olive oil
½ tsp coarse salt (plus more)
1/4 Cup old cheddar (grated)
2 Strips cooked bacon (crumbled)
1 – 2 tbsp Ranch Dressing (I used my favourite store-bought)
1 – 2 tbsp Hickory BBQ sauce (again, store-bought)
2 Green onions (sliced)
This is what you do
Pierce the potatoes all over with a fork and then bake them until they are tender (in the microwave is a huge time saver). Otherwise, bake at 400 for about one hour.
When the potatoes are cool enough to handle, slice them in half lengthwise.
Preheat your oven to broil.
Spread the olive oil evenly on a baking sheet and sprinkle the coarse salt evenly on the oil.
Lay the potato halves (skin side down) on the salt.
Top the potatoes evenly with the cheddar and then with the bacon crumbles (a pinch each per potato).
Broil the potatoes for 4-5 minutes, until the cheese is melted, bubbly, and slightly browned.
Slice the potatoes in half, again lengthwise.
Top evenly with the BBQ sauce and then the Ranch; garnish with the green onion.
Season with a little more coarse salt and then serve immediately.
You can cook the potatoes ahead of time, 2- 3 days would work as long as the skin is on 🙂
What I served with this dish
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Recipe card below⬇️⬇️⬇️