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
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- 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 : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 227mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.
LOADED TACOS POTATO SKINS
Steps:
- Toppings: Shredded chicken mixed with taco seasoning, queso blanco, sour cream, salsa, pickled jalapenos and cilantro
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
TACO-STUFFED POTATO SKINS
Classic potato skins are stuffed with juicy ground beef, sour cream, jalapenos, and other taco-inspired toppings for a satisfying snack sure to please everyone at your game-day party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Place potatoes on prepared baking sheet. Transfer to oven and roast until easily pierced with the tip of a sharp knife, 55 to 60 minutes. Remove from oven and let cool slightly, about 10 minutes.
- Halve potatoes lengthwise. Using a small spoon, gently scoop out all but 1/2 inch potato into a medium bowl; set skins aside. Add sour cream, butter, and milk to bowl with potato; season with salt and pepper. Using a potato masher, mash until smooth and combined. Set aside.
- Heat olive oil in a large skillet over medium heat. Add onions and jalapenos and cook, stirring, until soft and translucent, 3 to 5 minutes. Add beef and stir to combine. Continue to cook, stirring often, until beef is cooked through, about 10 minutes. Stir in chile powder, cayenne, cumin, 2 teaspoons salt, and 1 chopped tomato. Remove from heat and fold beef mixture into mashed potato mixture along with 1 cup cheese and chives; season with salt and pepper.
- Spoon potato and meat mixture into hollowed-out potato skins and place on a parchment paper-lined baking sheet. Sprinkle potato skins with remaining 1 cup cheese and transfer to oven; bake until cheese is melted and potatoes are hot, about 20 minutes. Serve topped with sour cream, remaining chopped tomato, chives, bacon, pickled jalapenos, and cilantro.
LOADED BAKED POTATO SKINS
Loaded potato skins... This is one of our favorite appetizers. I use the thicker cut of bacon and men always devour them!
Provided by Kimm
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
- When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.
- Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
- Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
- Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
- Serve topped with sour cream and green onions.
Nutrition Facts : Calories 931.9 calories, Carbohydrate 70.7 g, Cholesterol 120.7 mg, Fat 54.6 g, Fiber 5.3 g, Protein 41.2 g, SaturatedFat 22.2 g, Sodium 1921.4 mg, Sugar 3 g
TACO-STUFFED POTATO SKINS
Provided by Trisha Yearwood
Categories appetizer
Time 1h45m
Yield 16 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes on a baking sheet and roast until easily pierced with the tip of a sharp knife, about 1 hour. Let cool slightly. Do not turn the oven off.
- Halve the potatoes lengthwise. Using a small spoon, gently scoop the potato flesh into a bowl, leaving about 1/2 inch on the skins. Set the skins aside. Reserve the potato flesh for another use.
- Heat the olive oil in a large skillet over medium heat. Add the onions and jalapenos and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the beef and continue to cook, stirring often, until the beef is cooked through.
- Stir in the tomato paste, cumin, chili powder, garlic powder, salt and pepper to combine and cook 1 minute more. Add the heavy cream and cook, stirring, until incorporated and heated through, about 1 minute.
- Spoon the beef mixture into the hollowed-out potato skins. Put the potato skins on a parchment-lined baking sheet. Sprinkle with the Cheddar and bake until the cheese is melted, about 3 minutes. Transfer to a platter and top with the green onions, tomatoes, avocados, cilantro and sour cream if using.
LOADED POTATO SKINS
Enjoy these potato skins as a relaxed starter or snack. Use chives instead of spring onion for a milder flavour, or omit the bacon for a veggie version
Provided by Monaz Dumasia
Categories Dinner, Snack, Starter
Time 1h30m
Yield Serves 4 as a starter, snack or side
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
- While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
- Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
- Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
- Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
- Sprinkle over the remaining spring onion or chives and serve hot.
Nutrition Facts : Calories 343 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.79 milligram of sodium
TACO POTATO SKINS
Make and share this Taco Potato Skins recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 40m
Yield 24 potato skins
Number Of Ingredients 8
Steps:
- Cut each potato lengthwise into quarters.
- With a spoon, scoop out the pulp, leaving a 1/4 inch shell and discard pulp.
- In a small bowl, mix together the butter and taco seasoning.
- Brush butter mixture over both sides of the potato skins.
- Place skin side down on a greased baking sheet.
- Sprinkle with cheese, bacon, and onions.
- Bake at 350 degrees for 5 to 10 minutes or until the cheese is melted.
- Serve with salsa and sour cream.
More about "loaded tacos potato skins recipes"
MEXICAN POTATO SKINS - THE COOKIE ROOKIE®
From thecookierookie.com
5/5 (4)Total Time 1 hrCategory AppetizerCalories 171 per serving
- Bake potatoes directly on middle oven rack for 35-45 minutes, or until easily pierced through the middle with a knife. (*Baking time will depend on the size of your potatoes. Mine took 35 minutes.)
LOADED POTATO SKINS RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (8)Calories 258 per servingCategory Appetizer, Side Dish
- Preheat oven to 400 degrees F. Poke potatoes with a fork, place on a baking sheet and cook for 1 hour.
- Once your potatoes are cooled cut each lengthwise into three sections, creating three long slices. (So each potato should yield two skins, plus a middle section that you can either discard, use to make something else, or keep to make some extra potato skins without the "skin").
- Once you've cut all the potatoes, use a small spoon to scoop out about 70 percent of the potato to make a little boat. You still want to have a thick layer of potato near the skin, but you want it to be slightly hollowed-out in the middle to create a "boat".
TACO LOADED BAKED POTATO - BAKED POTATOES WITH TACO …
From anaffairfromtheheart.com
POTATO SKINS RECIPE (LOADED WITH CHEESE & BACON) | KITCHN
From thekitchn.com
LOADED POTATO SKIN NACHOS - TODAY.COM
From today.com
LOADED POTATO SKINS - THE COOKIE ROOKIE®
From thecookierookie.com
LOADED CHICKEN FAJITA SWEET POTATOES - MEL'S KITCHEN CAFE
From melskitchencafe.com
LOADED POTATO SKINS WITH CHEESE AND BACON RECIPE - THE SPRUCE …
From thespruceeats.com
22 RUSSET POTATO RECIPES TO MAKE AGAIN AND AGAIN
From dailydiylife.com
WHAT TO MAKE FOR SUPER BOWL SNACKS THIS SUNDAY
From bostonglobe.com
LOADED CHEESY SWEET POTATO SKINS – STEW LEONARDS
From stewleonards.com
CORONATION CHICKEN LOADED POTATO SKINS | CORONATION CHICKEN …
From delish.com
LOADED POTATO SKINS – A COUPLE COOKS
From acouplecooks.com
AIR FRYER POTATO SKINS | BACON AND CHEDDAR
From spinachandbacon.com
CRISPY OVEN BAKED POTATO SKINS - SPEND WITH PENNIES
From spendwithpennies.com
JAMES MARTIN’S LOADED POTATO SKINS WITH TOMAHAWK STEAK
From deliciousmagazine.co.uk
LOADED BACON POTATO WEDGES RECIPE - TODAY.COM
From today.com
LOADED BAKED SWEET POTATOES - SOBEYS INC.
From sobeys.com
TWICE-BAKED LOADED POTATOES
From cuisinart.com
You'll also love