Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.




Texas Roadhouse Potato Skins

Texas Roadhouse Potato Skins
Copycat Recipe

Serves 6

6 medium baking potatoes
2 tablespoons vegetable oil
1 (1 ounce) package herb seasoning mix
8 ounces shredded cheddar cheese

1/8 cup bacon bit
2 cups sour cream

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.

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