taco tater skins
Mexican-style baked potato skins filled with cheese, bacon, and onions. Serve as a main dish or party appetizer.
Ingredients
russet potatoes
6 large
butter (melted)
1/2 cup
taco seasoning
2 tablespoons
shredded cheddar cheese
1 cup (4 ounces)
bacon strips (cooked and crumbled)
15
green onions (chopped)
3
Salsa and/or sour cream (optional)
Instructions
1
Bake potatoes
Bake the potatoes for 1 hour at 375° until tender. Reduce the temperature to 350°. Once cool enough to handle, cut each potato lengthwise into four quarters. Scoop out the flesh, leaving a 1/4-inch shell (reserve the flesh for another use).
2
Season skins
Mix the melted butter and taco seasoning; brush both sides of the potato skins. Place the skins face down on a greased baking sheet.
3
Top and bake
Top with cheese, bacon, and onions. Bake for 5-10 minutes until the cheese is melted. Serve with salsa and/or sour cream if desired.
