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

Read Reviews
5 3 6
Publisher Photo
I wanted to make a version of these with ingredients most people have on hand. We make a meal out of these skins, but they're also great for parties as appetizers. &mdashPhyllis Douglas, Fairview, Michigan
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 65 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 65 min.

Ingredients

  • 6 large baking potatoes (about 13 ounces each)
  • 1/2 cup butter, melted
  • 2 tablespoons taco seasoning
  • 1 cup shredded cheddar cheese
  • 15 bacon strips, cooked and crumbled
  • 3 green onions, chopped
  • Salsa and sour cream, optional

Directions

Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place on a baking sheet; bake until tender, 60-70 minutes. Cool slightly. Reduce oven setting to 350°.
Cut potatoes lengthwise into quarters; remove pulp, leaving a 1/4-in. shell (save pulp for another use). Mix melted butter and seasoning; brush over both sides of potato skins. Place on greased baking sheets, skin side down. Sprinkle with cheese, bacon and green onions.
Bake until cheese is melted, 5-10 minutes. If desired, serve with salsa and sour cream. Yield: 2 dozen.
Originally published as Taco Tater Skins in Country Woman January/February 1999, p33

Nutritional Facts

1 piece: 153 calories, 7g fat (4g saturated fat), 20mg cholesterol, 227mg sodium, 17g carbohydrate (1g sugars, 2g fiber), 5g protein.

  • 6 large baking potatoes (about 13 ounces each)
  • 1/2 cup butter, melted
  • 2 tablespoons taco seasoning
  • 1 cup shredded cheddar cheese
  • 15 bacon strips, cooked and crumbled
  • 3 green onions, chopped
  • Salsa and sour cream, optional
  1. Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place on a baking sheet; bake until tender, 60-70 minutes. Cool slightly. Reduce oven setting to 350°.
  2. Cut potatoes lengthwise into quarters; remove pulp, leaving a 1/4-in. shell (save pulp for another use). Mix melted butter and seasoning; brush over both sides of potato skins. Place on greased baking sheets, skin side down. Sprinkle with cheese, bacon and green onions.
  3. Bake until cheese is melted, 5-10 minutes. If desired, serve with salsa and sour cream. Yield: 2 dozen.
Originally published as Taco Tater Skins in Country Woman January/February 1999, p33

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Reviews forTaco Tater Skins

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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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