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Taco Tater Skins

 Taco Tater Skins
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!) -P
8 ServingsPrep: 15 min. + cooling Bake: 1 hour 5 min.


  • 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.
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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red

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Taco Tater Skins (continued)

Wine (continued)