Taco Tater Skins Recipe
Taco Tater Skins Recipe photo by Taste of Home

Taco Tater Skins Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. + cooling Bake: 1 hour 5 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + cooling Bake: 1 hour 5 min.
MAKES: 8 servings

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

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.

Directions

  1. 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).
  2. 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.
  3. Bake for 5-10 minutes or until the cheese is melted. Serve with salsa and/or sour cream if desired. Yield: 2 dozen.
Originally published as Taco Tater Skins in Country Woman January/February 1999, p33

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Taco Tater Skins

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 24, 2012

"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."

MY REVIEW
Reviewed Jan. 3, 2010

"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!"

MY REVIEW
Reviewed Jan. 1, 2010

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

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