Texasroadhousepotato Recipes

(BAKED) TEXAS ROADHOUSE POTATO SKINS

Steps:

• 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.

TEXAS ROADHOUSE POTATO

Steps:

• Lay out 2 pieces of foil onto a flat surface. The foil should be enough to cover each potato.
• Wash potato skins thouroughly and dry them, dip in rendered bacon fat, place the potatoes onto each piece of foil and cover in sea salt. Wrap and bake in a 425 degree oven for about 45 minutes to 1 hour.
• Make it a loaded potato and top it with sour cream, cheddar cheese, chives, bacon (crumbled), and Mrs. Dash original seasoning for a really great baked potato, or eat it as is. Either way, it's delicious!

21 TEXAS ROADHOUSE COPYCAT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Make your favorite Texas Roadhouse recipes in the comfort of your home!

COPYCAT TEXAS ROADHOUSE POTATO SKINS

Steps:

• Preheat oven to 400°F.
• Scrub the potatoes clean, rub with vegetable oil, and bake for approximately one hour.
• Remove potatoes from oven, allow to cool slightly before handling.
• Cut into halves.
• Using a spoon, carefully scoop the inside of the potatoes until 1/4 inch if the potato shell remains.
• Increase oven temperature to 450°F.
• Sprinkle potatoes with All Seasoning mix, arrange in a baking dish and return to the oven, baking on one side for 10 minutes.
• Flip the skins over and bake for an additional 10 minutes.
• Arrange the skins skin-side down and fill with cheddar cheese and bacon bits.
• Return to the oven and broil until cheese is bubbly (approx. 2 minutes).
• Serve hot with sour cream.

COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP

Steps:

• 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.

TEXAS POTATO WEDGES

Steps:

• Slice unpeeled potatoes into wedges (12-14 per potato). In a small bowl, beat egg and milk. In another bowl, combine flour and seasonings. Dip potato wedges into milk mixture; dust with flour mixture. Place in a single layer on an ungreased baking sheet. Drizzle with oil. Bake at 450° for 20-25 minutes or until golden brown and tender.