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.

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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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