HuffPost Food recently went on a tour de force of some of America's major casual dining chains. Regardless of your taste in cuisine, chances are you've found yourself at a casual dining restaurant before, whether one is your go-to Friday night spot or a road trip-only meal. These national chains pride themselves on creating a menu that can appeal to a wide variety of eaters. But are these calorie-heavy appetizers worth it? We pitted eight appetizers from eight casual dining chains against each other to find out. Week 4: Potato Skins.
What originally turned us on to evaluating the most common fare at the biggest restaurant chains was a surface level understanding of how many major casual dining restaurants work. In some of these chains, food is often pre-prepared in a central kitchen, and then frozen to be shipped and re-heated across the country. We read fascinating tales of this process, such as the section on Applebee's in Tracie McMillan's "The American Way Of Eating" or the discussion of Chili's in David Kessler's "The End Of Overeating."
Perhaps the viral review of an Olive Garden in Grand Forks, North Dakota proved just how much casual dining can resonate with the American audience.
In our evaluation of American casual dining food, we chose eight prominent chains that serve similar American fare across the country: Applebee's, The Cheesecake Factory, Chili's, Hard Rock Cafe, Planet Hollywood, Red Lobster, Ruby Tuesday and T.G.I. Friday's. Although locations and number of outlets vary, we felt that all eight epitomized the casual dining experience, perhaps best evidenced by the amount of dish overlap on all menus. In choosing which dishes to evaluate, we stuck to what we deemed the most sought-after appetizers.
As we kept eating our way through the various menus, we were surprised by the huge range across the food categories. While certain chains overall performed better than others, the more appropriate comparison was really about single dishes, rather than a restaurant as a whole. All spinach dips are not created equal.
For our fourth installment, we examined potato skins. A seemingly simple appetizer to make, potato skins proved difficult to execute well. It should be easy -- use decent potatoes, decent cheese, decent bacon and make sure to add a bit of salt. But when you try to cut corners and go for subpar ingredients, the skins suffer.
Week 1: Buffalo Wings
Week 2: Nachos
Week 3: Mozzarella Sticks
Check out the results below (high score: 5, low score: 1), and check back next week for Chain Food Showdown, Vol. 5: French Fries.
"These are potato wedges, not skins. I miss the crispy skin flavor." "Not skins but good as potatoes." "Potato-heavy, but par for the course." "Undercooked. Too firm." "A wedge smothered in cheese. I loved it." "Thoroughly unpleasant." "Too much potato flesh."
"Bland and starchy." "Lacking salt/flavor. Needs more bacon/cheese." "Bland, soft and disappointing." "Not crisp enough but potato had a nice texture and wasn't dried out. Nice amount of bacon/cheese." "Bland. Needs salt."
"Crispy bacon, sizeable, good amount of potato." "Totally average." "Could be crunchier, but otherwise enjoyable." "Delicious with plenty of bacon."
"Very greasy, not a whole lot of taste. Could have used a bit more salt." "A little greasy. Nice soft potato flesh and a nice balance of toppings." "Best potato skins out there. They actually taste like potatoes, are crispy/creamy and have just the right amount of cheese and bacon topping." "Like potato skins should be." "Perfect."
Editor's Note: We dined at all chains anonymously -- no restaurant knew that we were evaluating the cuisine. The chains we visited were all located in the New York metro area.