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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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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
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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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.
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