Taco Tater Skins Recipe
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Taco Tater Skins Recipe

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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'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


  • 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

3 each: 447 calories, 21g fat (12g saturated fat), 56mg cholesterol, 614mg sodium, 53g carbohydrate (4g sugars, 5g fiber), 13g protein .


  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

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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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."

BirderMom 32217
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!"

dieugrace 23871
Reviewed Jan. 1, 2010

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

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