Taco Tater Skins
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. —Phyllis Douglas, Fairview, Michigan
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
Reviews
Very good! I used a blend of seasonings to get the "taco" flavor, chili powder, paprika, cayenne, salt, pepper, onion and garlic powders and some cumin. Scaled down the recipe for just the two of us and used two potatoes.
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.