Taco Tater Skins Recipes

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TACO-STUFFED POTATO SKINS



Taco-Stuffed Potato Skins image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h45m

Yield 16 servings

Number Of Ingredients 18

8 small russet potatoes (about 4 pounds), washed and dried
2 tablespoons olive oil
2 large onions, finely chopped
2 small jalapenos, seeded and finely chopped
2 pounds lean ground beef
1/3 cup tomato paste (from a 6-ounce can)
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon salt
1 tablespoon freshly ground pepper
1/2 cup heavy cream
2 cups grated Cheddar
3 green onions (scallions), finely chopped
3 tomatoes, chopped
2 avocados, chopped
Chopped fresh cilantro, for garnish
Sour cream, for serving, optional

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.

POTATO SKIN TACOS



Potato skin tacos image

Load up these spicy, cheesy potatoes with avocado and onion salad for a quick and easy veggie dish in under 30 minutes. Great as a midweek meal for two

Provided by Elena Silcock

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 10

2 baking potatoes
1 avocado , halved and sliced
½ a red onion , finely sliced
1 lime , juiced
1 tbsp olive oil
75g cheddar , grated
2 tsp fajita spice mix
2 spring onions , finely sliced
½ small pack coriander , leaves picked and stalks finely chopped
soured cream , to serve

Steps:

  • Heat grill to high. Prick the potatoes with a fork and microwave on high for 5-10 mins until soft. Meanwhile, toss the avocado and red onion with the lime juice and half the oil. Once the potatoes have cooked, slice in half and scoop out the flesh into a bowl. Drizzle the skins with the remaining olive oil and grill for 5-10 mins to crisp up.
  • Mash the potato with the cheese, fajita spice mix, most of the spring onions and coriander stalks. Once the potato skins have crisped up, remove from the grill and spoon the filling into them. Top with the coriander leaves, remaining spring onions and the soured cream, and serve with the avocado and onion salad.

Nutrition Facts : Calories 478 calories, Fat 33 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium

TACO TATER SKINS



Taco Tater Skins image

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

6 large baking potatoes (about 13 ounces each)
1/2 cup butter, melted
2 tablespoons taco seasoning
1 cup shredded cheddar cheese
15 bacon strips, cooked and crumbled
3 green onions, chopped
Salsa and sour cream, optional

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.

TACO-STUFFED POTATO SKINS



Taco-Stuffed Potato Skins image

Taco-stuffed potato skins is a complete meal that can be enjoyed right in front of the TV.

Provided by Emily Koch

Categories     Entree

Time 1h45m

Yield 6

Number Of Ingredients 17

6 organic russet potatoes
½ pound ground beef
1 onion, chopped
3-4 cloves garlic, minced
1 jalapeno pepper, minced
¼ teaspoon salt
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ cup cold water
1 cup frozen corn
½ cup black beans, drained and rinsed
½ orange bell pepper, chopped
Handful cilantro, minced
½ stick butter, melted
1 cup cheddar cheese
Sour Cream, for serving, optional

Steps:

  • Preheat oven to 400 degrees. Scrub and wash your potatoes. I used organic to avoid pesticides since we'll be eating the skins. Using a sharp knife, pierce holes in the potatoes so the steam escapes. Place them on a large cookie sheet and bake for 50 minutes, or until they are fork-tender. Allow them to cool for about 10 minutes before handling.
  • While the potatoes are cooking prepare your stuffing. Brown the ground beef, breaking it up into small chunks. If you are working with lean beef make sure to add oil to the pan to prevent sticking. Once the beef is browned, drain off most of the grease if necessary.
  • Add the onion, jalapeno, and garlic and cook for 5 minutes. Add the salt, chili powder, cumin, and smoked paprika. Add the cold water and deglaze the pan by scraping off the browned bits.
  • Once the water has evaporated slightly, add the frozen corn and allow to defrost. Turn the heat to medium-low and add the black beans. Cook for 2 minutes. Remove from heat and add the cilantro. Set aside.
  • Once the potatoes are done cooking and cooled to handle, cut them in half lengthwise and use a spoon to scoop out most of the meat of the potato. Reserve the potato for later use for other recipes or for mashed potatoes.
  • Turn the oven to broiler. Brush the outside of the potato skins with melted butter and sprinkle with salt. Place under the broiler for 3 to 5 minutes, or until crispy. Remove from the oven. Turn over the potato skins, flesh side up and brush with melted butter and sprinkle with salt. Return the skins to the broiler and cook for 3 to 5 minutes, or until the edges are crispy. Don't allow them to burn.
  • Stuff the potato skins with the ground beef mixture and top with cheddar cheese. Return them to the broiler for 3 to 5 minutes, or until the cheese is melted. Remove and allow to cool for 5 minutes. Top with a dollop of sour cream and a sprinkle of cilantro. Serve immediately and enjoy.

LOADED TACOS POTATO SKINS



Loaded Tacos Potato Skins image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Number Of Ingredients 0

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



Taco-Stuffed Potato Skins image

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

8 small russet potatoes (about 3 pounds), washed and dried
1/3 cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1/4 cup milk
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, finely chopped
1 small jalapeno, finely chopped
2/3 pound ground beef
2 1/2 teaspoons chili powder
Pinch cayenne, pepper
1/4 teaspoon cumin
2 medium tomatoes, chopped
2 1/2 cups shredded sharp white cheddar cheese
2 tablespoons finely chopped chives, plus more for serving
Chopped cooked bacon, for serving
Finely chopped pickled jalapenos, for serving
Cilantro leaves, for serving

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.

TACO POTATO SKINS



Taco Potato Skins image

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

6 large russet potatoes, baked
1/2 cup butter or 1/2 cup margarine, melted
2 tablespoons taco seasoning
1 cup shredded cheddar cheese
15 slices bacon, cooked and crumbled
3 green onions, chopped
salsa
sour cream

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.

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