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Taco Tater Skins Recipe

Taco Tater Skins Recipe photo by Taste of Home

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Meet the Cook: The idea for my recipe started with a food demonstration I didn't like. That version used things most people don't have on hand. So I decided to experiment, and out came Taco Tater Skins. We - my husband and I have a girl, 7, and a boy, 4 - make a meal out of these skins. But they're also great for parties as appetizers. (Have the recipe handy...you'll be asked for a copy!) -Phyllis Douglas, Fairview, Michigan

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Taco Tater Skins Recipe

Prep: 15 min. + cooling Bake: 1 hour 5 min.

Yield: 8 Servings

15 65 80

Ingredients

6 large russet potatoes
1/2 cup butter, melted
2 tablespoons taco seasoning
1 cup (4 ounces) shredded cheddar cheese
15 bacon strips, cooked and crumbled
3 green onions, chopped
Salsa and/or sour cream, optional

Directions

Bake potatoes at 375° for 1 hour or until tender. Reduce heat to 350°. When cool enough to handle, cut the potatoes lengthwise into quarters. Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use).
Combine the butter and taco seasoning; brush over both sides of potato skins. Place skin side down on a greased baking sheet. Sprinkle with cheese, bacon and onions.
Bake for 5-10 minutes or until the cheese is melted. Serve with salsa and/or sour cream if desired. Yield: 2 dozen.

Nutritional Facts 1 serving (3 each) equals 447 calories, 21 g fat (12 g saturated fat), 56 mg cholesterol, 614 mg sodium, 53 g carbohydrate, 5 g fiber, 13 g protein.

Originally published as Taco Tater Skins in Country Woman January/February 1999, p33

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Taco Tater Skins

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Reviewed on Feb. 24, 2012 by henningjr

I have this recipe cut out from the Feb '99 CW and have been making it ever since. I use the whole potato (not just the skins) and make it a whole meal. If you use the microwave to "bake" the potatoes, or better yet, use a couple quarts of home canned ones, it's a super fast well-received supper.

Reviewed on Jan. 03, 2010 by BirderMom

A family favorite for eight years. I always made these on Thanksgiving Eve for a late night snack as my hungry sons arrived home from college. I used the pulp to make the mashed potatoes for Thanksgiving dinner the next day. Absolutely delicious!

Reviewed on Jan. 01, 2010 by dieugrace

My family LOVED these! They went really well with an appetizer buffet.