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More bacon & cheese (than regular TGI Fridays Potato Skins: Cheddar & Bacon). Potato skins stuffed with cheddar cheese and applewood smoked bacon. With applewood smoked bacon. US inspected and passed by Department of Agriculture. Questions or comments? 1-800-457-9810, Monday-Friday. Please have packaging available when calling. To learn more about TGI Fridays frozen snacks, visit www.fridaysinyourfreezer.com.
Potato Skins (Potatoes, Water, Soybean Oil, Modified Potato Starch, Rice Flour, Degermed Yellow Corn Flour, Dextrin, Salt, Leavening [Sodium Acid Pyrophosphate, Sodium Bicarbonate], Dextrose, Garlic Powder, Onion Powder, Spice Extractive, Spices, Xanthan Gum), Cheddar Cheese (Cultured Milk, Salt, Enzymes, Annatto [Color]), Cheese Sauce (Water, Cheddar Cheese Powder [Whey, Modified Corn Starch, Natural Flavors, Cheddar Cheese (Cultured Milk, Salt, Enzymes), Salt, Maltodextrin, Contains Less than 2% of Disodium Phosphate, Cellulose Gum, Mono and Diglycerides, Lactic Acid, Spice, Yeast Extract, Guar Gum, Annatto Extract (Color), Butter (Cream, Salt), Buttermilk, Nonfat Milk, Silicon Dioxide], Soybean Oil), Applewood Smoked Bacon - Smoke Flavoring Added (Bacon Cured with Water, Salt, Sugar, Sodium Phosphate, Sodium Ascorbate, Sodium Nitrite, Smoke Flavor).
Keep frozen. Cook thoroughly. Preparation Instructions: For best quality and food safety, follow these preparation instructions: keep frozen until ready to use; cook thoroughly before eating; use caution as product will be hot. Appliance temperatures will vary. Please consider the performance of your appliance when following these instructions. Check that product is cooked thoroughly. Internal temperature needs to reach 165 degrees F as measured by a food thermometer. Conventional Oven: Preheat oven to 450 degrees F. Place frozen potato skins cheese side up on a non-stick baking sheet. Place baking sheet on the center rack of the empty pre-heated oven. Bake for 21 minutes. Allow potato skins to stand for 1-2 minutes before serving. Product not intended for microwave preparation.
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