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 & Sour Cream
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 Sour Cream
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 & Sour Cream
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 Sour Cream
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