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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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 Ingredients:
6 large russet potatoes |
1/2 cup butter, melted |
2 tablespoons taco seasoning |
1 cup (4 ounces) shredded cheddar cheese |
15 bacon strips, cooked and crumbled |
3 green onions, chopped |
salsa and/or sour cream, optional |
Directions:
1. Bake potatoes at 375° for 1 hour or until tender. Reduce heat to 350°. When cool enough to handle, cut the potatoes lengthwise into quarters. Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use).
2. Combine the butter and taco seasoning; brush over both sides of potato skins. Place skin side down on a greased baking sheet. Sprinkle with cheese, bacon and onions.
3. Bake for 5-10 minutes or until the cheese is melted. Serve with salsa and/or sour cream if desired. Yield: 2 dozen.
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