Terrific Tater Skins Recipes

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
• Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
• Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
• Add a dollop of sour cream to each skin and sprinkle with green onions.

Steps:

• Preheat oven to 400°F.
• Scrub each potato to remove dirt. Since eating the skin is part of the dish's charm, it is critical to get all parts of the skin squeaky clean.
• Rub the outside of each potato with vegetable oil.
• Bake potatoes in the oven for an hour.
• Remove potatoes from oven and allow them to cool for 15 minutes.
• In a bowl, combine paprika, cayenne pepper, black pepper, garlic powder, salt, oregano and thyme.
• Stir the spice mixture until well combined.
• Slice each potato in half.
• Scoop out part of the inside of the potato to allow room for toppings. Leave at least 1/4-inch border to prevent the potatoes becoming too crispy.
• Increase the temperature of you oven to 450°F.
• Place potatoes skin-side down and sprinkle inside of potatoes with spice mixture.
• Bake for about 10 minutes.
• Flip the potatoes, season again, then bake for another 10 minutes.
• Flip potatoes so the skin side is down again. Fill each half with sharp shredded cheddar cheese and top with bacon bits.
• Broil for about 2 minutes to melt the cheese.
• Remove the potatoes once the cheese is bubbly, then plate immediately.
• Top with sour cream, or serve it on the side.
• Comment: The secret of the Texas Roadhouse Tater Skins is a delicate balance between a slightly crisp outside and a soft, fluffy potato inside. You can easily alter this recipe to include your favorite types of cheeses. Consider using a Mexican blend for a nice treat. Opt for freshly prepared bacon bits rather than pre-packaged varieties for the best flavor. For an extra spicy kick, drizzle your favorite hot sauce over the top, or add a bit of Cayenne pepper to spice the blend.

Steps:

• Preheat the oven to 400 degrees.
• Mix together sauce ingredients and place in the refrigerator.
• Scrub the potatoes well and slice in half. Cut each half into four wedges. Cut off the pulp, leaving about 1/4 an inch. Microwave uncovered until tender, about 10 minutes.
• Place the skins on a baking sheet. Brush with butter and place the toppings on the skins. Bake until the cheese melts, about 10-15 minutes.
• Serve with the sauce.

Steps:

• Bake potatoes until tender Cool slightly. Cut in half lengthwise, then cut each half into thirds crosswise, to form six sections from each potato. Scoop pulp from skins, leaving a 1/4 -inch shell reserve pulp for another use.Line a baking sheet with foil if desired. Prepare flavor variation of your choice. Place potato pieces, skin-side down, on baking sheet. Top as desired. Bake in a 400° oven for 20 to 25 minutes or until skins are crispy and lightly browned. Serve immediately.Cajun Tater Skins: In a small bowl, stir 1/2 cup melted butter or margarine, 1 teaspoon pepper and 1/8 to 1/4 teaspoon hot pepper sauce. Dip each piece of potato into butter mixture to coat, place on baking sheet and drizzle any remaining butter over the potatoes. Just before serving, sprinkle with paprika and, if desired, salt.Herbed Tater Skins: In a small bowl, stir 1/2 cup melted butter or margarine, 1 1/4 teaspoons each crushed dried dill weed and onion salt, 1/4 teaspoon garlic powder and a dash of pepper. Dip each piece of potato into butter mixture to coat, place on baking sheet and drizzle any remaining butter over the potatoes. After baking, serve with sour cream.Nacho Tater Skins: In a small bowl, stir 1 cup each shredded Monterey Jack and Colby cheese and 1/2 teaspoon chili powder. Generously sprinkle over potato skins. After baking, top with your choice of sliced jalapeño peppers, sliced olives, sliced or chopped pimiento or diced green chilies.Texas Tater Skins: In a small bowl, stir 1/4 cup each thick barbecue sauce and melted butter or margarine, 1/8 teaspoon each garlic salt, dry mustard and optional chili powder, and a dash of pepper. Generously brush inside of skins with mixture.

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.

Steps:

• Use a wooden tool (like the end of a Pampered Chef spoon) to push a thawed tater tot into a greased mini muffin pan.
• Sprinkle shredded cheddar cheese on each tater tot.
• Bake at 350 -400 until cheese is melted and bubbly and tater tots are a little browned.
• Serve with sour cream, bacon bits and chives on the side.

Steps:

• Preheat the oven to 400 degrees. Rub the potatoes lightly with olive oil and bake them on a foil-lined baking sheet until their skins are crisp and a fork easily slides into their flesh, about 1 hour. Transfer the potatoes to a wire rack and let cool for 10 minutes.
• While the potatoes are cooking, assemble the toppings. Cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl. Reserve the bacon fat. Grate the cheese into a small bowl; you should have about 2 cups. Trim and thinly slice the scallions. (Feeling frisky? Caramelize some onions. Shred some ham or grate some Gruyère.)
• Using an oven mitt or a folded kitchen towel to handle the hot potatoes, cut each into quarters lengthwise to create four wedges. Using a small spoon, scoop the flesh from each wedge, leaving 1/4 inch or more of the flesh. (Save the scooped potatoes for another use, like potato pancakes or soup.)
• Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate. Serve with hot sauce.