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Taco Tater Skins Recipe

Taco Tater Skins Recipe

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
TOTAL TIME: Prep: 15 min. + cooling Bake: 1 hour 5 min. YIELD:24 servings

Ingredients

  • 6 large russet potatoes (about 13 ounces each)
  • 1/2 cup butter, melted
  • 2 tablespoons taco seasoning
  • 1 cup shredded cheddar cheese
  • 15 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 3 green onions, chopped
  • Optional toppings: salsa and sour cream

Directions

  • 1. Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake until tender, about 1 hour. 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 a greased baking sheet, skin side down. Sprinkle with cheese, bacon and green onions.
  • 3. Bake until cheese is melted, 5-10 minutes. If desired, serve with toppings. Yield: 2 dozen.

Nutritional Facts

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

Reviews for Taco 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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