Taco Tater Skins
Country Woman
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
SERVINGS: 8
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 15 min. + cooling Bake: 1 hour 5 min.
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.