Search results
Results from the WOW.Com Content Network
As an appetizer in restaurants, potato skins have been around since approximately the 1970s and documented making them as early as 1974. Many restaurants such as TGI Fridays, Prime Rib Restaurant, and R.J. Grunts of Lettuce Entertain You Enterprises have claims to be some of the first restaurants to serve the dish. [4] [5]
Attracted by this performance, he merged into the Dallas franchise forming TGI Fridays, Inc., and Scoggin was the CEO for the next 15 years. Scoggin is credited with the then-new 200 seat prototype and many of the TGI Fridays innovations including a large from-scratch menu, potato skins, bartender Olympics, and frozen drinks. [citation needed]
Ray Blanchette, who served as TGI Fridays’ CEO from 2018 to 2023, ... and bacon-and-cheese-smothered potato skins—began selling sushi in partnership with C3’s Krispy Rice, owned by ...
Founded in 1965 as a bar on Manhattan's Upper East Side, TGI Fridays expanded over the following decades to become a ubiquitous suburban gathering spot known for its ribs, potato skins topped with ...
Directions. Preheat oven to 425°. Scrub potatoes well, then gently pierce with a fork 5 to 6 times. ... Arrange potato skins skin side down on rack and roast until just beginning to crisp, 25 to ...
It was the world's largest TGI Fridays franchisee. [ 5 ] In June 2006, The Briad Group made a major investment in its casual-dining division by striking a $119 million deal to acquire Main Street Restaurant Group, Inc. — a publicly traded company — through its wholly owned subsidiary , Briad Main Street, Inc.
The only TGI Fridays in Fresno has closed. The restaurant, at Herndon Avenue and First Street, closed effective Tuesday. ... It had low-priced specials on food such as loaded potato skins, and an ...
Cut each potato in half lengthwise. Using a small spoon, scoop out and discard (or reserve for another use) the flesh of the potatoes, leaving a very thin wall of flesh -- less than 1/4 inch thick -- attached to the skin. Put the potato shells on the prepared baking sheet, hollowed side up.