-
1
Preheat oven to 400u00b0F.
-
2
Scrub each potato to remove dirt. Since eating the skin is part of the dish's charm, it is critical to get all parts of the skin squeaky clean.
-
3
Rub the outside of each potato with vegetable oil.
-
4
Bake potatoes in the oven for an hour.
-
5
Remove potatoes from oven and allow them to cool for 15 minutes.
-
6
In a bowl, combine paprika, cayenne pepper, black pepper, garlic powder, salt, oregano and thyme.
-
7
Stir the spice mixture until well combined.
-
8
Slice each potato in half.
-
9
Scoop out part of the inside of the potato to allow room for toppings. Leave at least 1/4-inch border to prevent the potatoes becoming too crispy.
-
10
Increase the temperature of you oven to 450u00b0F.
-
11
Place potatoes skin-side down and sprinkle inside of potatoes with spice mixture.
-
12
Bake for about 10 minutes.
-
13
Flip the potatoes, season again, then bake for another 10 minutes.
-
14
Flip potatoes so the skin side is down again. Fill each half with sharp shredded cheddar cheese and top with bacon bits.
-
15
Broil for about 2 minutes to melt the cheese.
-
16
Remove the potatoes once the cheese is bubbly, then plate immediately.
-
17
Top with sour cream, or serve it on the side.
-
18
Comment: The secret of the Texas Roadhouse Tater Skins is a delicate balance between a slightly crisp outside and a soft, fluffy potato inside. You can easily alter this recipe to include your favorite types of cheeses. Consider using a Mexican blend for a nice treat. Opt for freshly prepared bacon bits rather than pre-packaged varieties for the best flavor. For an extra spicy kick, drizzle your favorite hot sauce over the top, or add a bit of Cayenne pepper to spice the blend.
