LOADED TACOS POTATO SKINS
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 POTATO SKINS
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
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.
TACO-STUFFED POTATO SKINS
Provided by Trisha Yearwood
Categories appetizer
Time 1h45m
Yield 16 servings
Number Of Ingredients 18
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.
CHICKEN SKIN TACOS
We made this dish because we like the "potato" de gallo idea. (In fact, you can make only the rub and eat it on almost anything, especially eggs.) Make certain that the potatoes are tiny and crisp, so you get that salt-and-vinegar potato chip taste.
Yield Makes 8 tacos
Number Of Ingredients 28
Steps:
- Preheat the oven to 425°F (220°C). Cut the skins into 4 or 5 pieces, each roughly 1 inch (2.5 cm) square. With your hands, combine the skin pieces and canola oil in a roasting pan and season with a pinch each of salt and pepper.
- Roast the skins for 1 hour, stirring and tossing them every 15 minutes with your trusty tongs.
- While the skins are roasting, make the rub. In a small bowl, stir together the salt, sugar, pepper, chile powder, cumin, coriander, and achiote powder.
- When the skins are ready, they should be crispy, golden, and delicious looking. Remove from the oven, drain, and pat dry with paper towels. Chop finely while still lukewarm, and season to taste with the rub. Keep warm. (The remaining rub will keep well in a tightly capped jar in a cool, dry cupboard.)
- Just before the skins are ready, make the potato de gallo. In a nonstick frying pan, fry the potato in the oil for about 6 minutes, or until they have a French-fry color and are crispy. Transfer to paper towels and pat dry. Just before you are going to serve the tacos, combine the potato, onion, chile, mayonnaise, coriander, and lime juice and season with salt. Don't mix the ingredients any sooner; it is important that the "salsa" tastes fresh.
- Now, build each taco: warm tortilla, some skin, some spud, a yolk (as dressing), and a coriander sprig.
- In a large bowl, whisk together the egg yolk and mustard. Pour in the oil in a steady, fine, slow stream and whisk, whisk, whisk. Always have a glass of water nearby in case the mayonnaise starts splitting and you need to thicken and mend. Season with salt, pepper, and lemon juice to taste. Mix in some of the puréed herbs if you want to add a bit of flavor.
- Use right away, or cover and refrigerate for up to 2 days.
POTATO SKIN TACOS
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
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
RESTAURANT-STYLE POTATO SKINS
I worked at Ruby Tuesdays for many years and this is how they made em'. Great Football food or snack with a movie. I always have to make more when I make them for Football parties because they are gobbled up quickly.
Provided by Little Bee
Categories Pork
Time 37m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
- Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
- Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
- Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
- Fill the potato shells with cheese and bacon bits and sprinkle with green onions. Arrange them in the prepared baking pan.
- Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.
NACHO POTATO SKINS
Combine two crowd favorites into one amazing appetizer with our Nacho Potato Skins recipe. Topped with shredded cheese, sour cream, avocados and tomatoes, this Nacho Potato Skins recipe is sure to be the hit of the party!
Provided by My Food and Family
Categories Appetizers & Snacks
Time 51m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Prick potatoes with fork; place on microwaveable plate. Microwave on HIGH 10 to 12 min. or until potatoes are tender. Cool 10 min.
- Heat oven to 375°F. Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Refrigerate removed potato centers for another use. (See tip.)
- Place potato shells, cut sides up, on baking sheet sprayed with cooking spray. Spread salsa onto insides of shells; sprinkle evenly with 3 Tbsp. cilantro. Top with cheese.
- Bake 12 to 14 min. or until cheese is melted.
- Top with sour cream, avocados and tomatoes; sprinkle with remaining cilantro.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 22 g, Fiber 3 g, Sugar 2 g, Protein 6 g
TACO POTATO SHELLS
My husband, Alex, loves hearty meals, so this meat-and-potato dish is right up his alley! Some times I serve the leftover pulp as mashed potatoes on the side. - Kathy Ravis, Vermillion, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut potatoes in half lengthwise. Carefully scoop out pulp, leaving a thin shell (refrigerate pulp for another use). Brush inside and outside of potato shells with butter. , Place cut side up on an ungreased baking sheet. Bake, uncovered, at 375° for 20 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Spoon into potato shells; sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Top with sour cream and onions.
Nutrition Facts : Calories 375 calories, Fat 14g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 766mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 20g protein.
TACO TATER SKINS
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
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.
HOMEMADE POTATO SKINS
Homemade potato skins are great while watching football or serving at a casual party. There is absolutely no need to deep fry them. As long as the skins are cooked at a high heat, they will be perfectly crispy! After eating these my boyfriend proclaimed, "no need to spend ten bucks at a restaurant anymore!"
Provided by Brooke
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
- Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
- Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
- Add a dollop of sour cream to each skin and sprinkle with green onions.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 14.4 g, Fiber 3.9 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 299.3 mg, Sugar 1.5 g
TACO-STUFFED POTATO SKINS
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
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.
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Servings 12Total Time 1 hr 20 minsEstimated Reading Time 2 mins
- *Note- potatoes can be prepped the day/night before to make for less prep when you make recipe.
- Preheat oven to 400F, wash 6 potatoes and place on a baking sheet, pierce with fork and spray with a little cooking spray.
- Meanwhile cook your ground beef in a frying pan on the stove, add the taco mix and I like to add about 1Tbsp of water. Also cook your bacon strips, drain and crumble.
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5/5 (3)Category AppetizerCuisine AmericanTotal Time 1 hr 10 mins
- Rinse and clean your potatoes, then bake for 60 minutes. (Or microwave potatoes for about 12 minutes.)
- Using a spoon, begin scooping out the insides of the potatoes until there is just a thin layer of the insides left. Save your potatoes that you scoop out, they are perfect for mashed potatoes!
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