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As an appetizer in restaurants, potato skins have been around since approximately the 1970s and documented making them as early as 1974. Many restaurants such as TGI Fridays, Prime Rib Restaurant, and R.J. Grunts of Lettuce Entertain You Enterprises have claims to be some of the first restaurants to serve the dish. [4] [5]
Using a pastry brush, lightly brush inside and outside of potato skins with oil; season with salt. Reduce oven temperature to 400°. Set a wire rack in a baking sheet.
Cut each potato in half lengthwise. Using a small spoon, scoop out and discard (or reserve for another use) the flesh of the potatoes, leaving a very thin wall of flesh -- less than 1/4 inch thick -- attached to the skin. Put the potato shells on the prepared baking sheet, hollowed side up.
Make game day spud-tacular with these crowd-pleasing potato appetizers, including loaded baked potato dip and Ree's crispy potato skins with bacon and cheese!
As the industry innovator, Friday's was noted for leading customer trends: the creation of potato skins, blended and frozen drinks (Smoothies and Flings), summer menus, a non-alcoholic menu as well as expanding regional cuisines across the nation.
Attracted by this performance, he merged into the Dallas franchise forming TGI Fridays, Inc., and Scoggin was the CEO for the next 15 years. Scoggin is credited with the then-new 200 seat prototype and many of the TGI Fridays innovations including a large from-scratch menu, potato skins, bartender Olympics, and frozen drinks. [citation needed]
Want to make South-of-the-Border Loaded Potato Skins? Learn the ingredients and steps to follow to properly make the the best South-of-the-Border Loaded Potato Skins? recipe for your family and friends.
2 medium russet potatoes (about 8 ounce each), scrubbed; nonstick cooking spray; salt; freshly ground black pepper; 3 / 4 cup mild or spicy salsa, such as Pace; 1 cup (about 1 ounce) coarsely ...