Taco Tater Skins

Name: Taco Tater Skins
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 2 dozen.
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

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

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.

Nutrition Facts

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

Originally published as Taco Tater Skins in Country Woman January/February 1999

Reviews

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Average Rating:

Henningjr

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

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

Jan 1, 2010

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