Roxy15
New member
Taco Tater Skins:
6 Large Russet Potatoes
1/2 Cup Butter, Melted
2 T. Taco Seasoning
1 Cup-(4-oz.s) Shredded Cheddar Cheese
15 Bacon Strips, Cooked & Crumbled
3 Green Onions, Chopped
Salsa & Or Sour Cream, Opt.
Bake potatoes at 375 degrees for 1 hour or until tender. Reduce heat to 350 degrees.
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).
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.
Bake for 5-10 minutes or until the cheese is melted.
Serve with Salsa and/or Sour Cream, if desired.
Yield: 2 dozen.
6 Large Russet Potatoes
1/2 Cup Butter, Melted
2 T. Taco Seasoning
1 Cup-(4-oz.s) Shredded Cheddar Cheese
15 Bacon Strips, Cooked & Crumbled
3 Green Onions, Chopped
Salsa & Or Sour Cream, Opt.
Bake potatoes at 375 degrees for 1 hour or until tender. Reduce heat to 350 degrees.
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).
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.
Bake for 5-10 minutes or until the cheese is melted.
Serve with Salsa and/or Sour Cream, if desired.
Yield: 2 dozen.