Potato Skins, Cheddar & Bacon

Short Description

T. g. i. Friday's Potato Skins Value Size Cheddar & BaconCoated Potato Skins (Baked Potatoes, Water, Coating [Modified Potato Starch, Rice Flour, Degermed Yellow Corn Flour, Dextrin, Salt, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Onion and Garlic Powder, Dextrose, Spices, Spice Extractive, Xanthan Gum], Soybean Oil), Cheddar Cheese (Cultured Pasteurized Milk, Salt, Enzymes, Annatto [Color]), Cheese Sauce (Water, Aged Cheddar Cheese [Cultured Milk, Salt, Enzymes, Annatto (Color)], Soybean Oil, Modified Food Starch, Whey [Milk], Sodium Phosphate, Salt, Cellulose Gum, Mono and Diglycerides, Lactic Acid, Spice, Yeast Extract, Guar Gum, Annatto [Color], Butter Oil, Nonfat Dry Milk), 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. Check that product is cooked thoroughly. Internal temperature needs to reach 165┬░F as measured by a food thermometer. Appliance temperatures will vary. Please consider the performance of your appliance when following these instructions. Conventional Oven: Preheat oven to 450┬░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 16 minutes. Allow potato skins to stand for 1-2 minutes before serving. T. G. I. Friday's Potato Skins Cheddar & Bacon. Value size. Now with applewood smoked bacon. Potato skins stuffed with cheddar cheese and applewood smoked bacon. U. S. Inspected and Passed by Department of Agriculture. Net Wt 22. 8 oz (1. 4 lb) 646. 4 g.

Long Description