- 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
- 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.
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Taco Tater Skins
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"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."
"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 family LOVED these! They went really well with an appetizer buffet."