Taco Tater Skins Recipe

5 3 6
Taco Tater Skins Recipe
Taco Tater Skins Recipe photo by Taste of Home
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Taco Tater Skins Recipe

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5 3 6
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
MAKES:
8 servings
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.

Ingredients

  • 6 large russet potatoes
  • 1/2 cup butter, melted
  • 2 tablespoons taco seasoning
  • 1 cup (4 ounces) shredded cheddar cheese
  • 15 Jones Dairy Farm Dry-Aged 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.
Originally published as Taco Tater Skins in Country Woman January/February 1999, p33

Nutritional Facts

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

  • 6 large russet potatoes
  • 1/2 cup butter, melted
  • 2 tablespoons taco seasoning
  • 1 cup (4 ounces) shredded cheddar cheese
  • 15 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 3 green onions, chopped
  • Salsa and/or sour cream, optional
  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

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MY REVIEW
[email protected] User ID: 3492314 50930
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
BirderMom User ID: 3463413 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!"

MY REVIEW
dieugrace User ID: 1027406 23871
Reviewed Jan. 1, 2010

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

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