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.
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.
STUFFED POTATO SKINS
If you're in the mood for a baked potato or potato skins and can't decide, kill two birds with this one easy and delicious stone. Better than twice-baked! Top these stuffed potato skins with a dollop of sour cream.
Provided by Karen ~~.,.~~
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut potatoes in half lengthwise and scoop out the middle of each, leaving enough to keep the skin intact and stable.
- Put the raw potato flesh into a food processor along with onion, 1/4 cup of Cheddar cheese, sour cream, garlic, salt, and pepper. Blend ingredients together until it is the consistency of a very rough puree (be sure not to blend to a paste). Spoon mixture back into potato shells; top with the remaining Cheddar and sprinkle with bread crumbs.
- Bake in the preheated oven until tender, about 1 hour.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 23.5 g, Cholesterol 24.5 mg, Fat 9 g, Fiber 2.8 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 188.3 mg, Sugar 1.8 g
STUFFED POTATO SKINS
Got these from Rachael Ray -- a nice twist on the traditional potato skins, would make a great appetizer!
Provided by iewe7726
Categories Potato
Time 1h20m
Yield 20 skins
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F
- Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
- Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and the pepper. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika on top (if using).
- Bake the stuffed potato skins until golden-brown on top, about 15 to 20 minutes.
Nutrition Facts : Calories 185.7, Fat 5.3, SaturatedFat 2.9, Cholesterol 12.9, Sodium 234.8, Carbohydrate 30.1, Fiber 3.7, Sugar 1.8, Protein 5.3
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.
STUFFED POTATO SKINS
"Fabulous as party appetizers, snacks or light meals, these potatoes are a fun way to eat your vegetables," writes Hollie Powell from St. Louis, Missouri.
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce potatoes. Bake at 400° for 40-50 minutes or until tender. Cool slightly; cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell (save pulp for another use). Place potato shells on an ungreased baking sheet., Combine butter and 1/2 teaspoon hot pepper sauce; brush over shells. Broil 4 in. from the heat for 5 minutes or until edges are crispy and butter is bubbly. Meanwhile, in a bowl, combine the onions, red pepper, broccoli, 3/4 cup cheese and remaining hot pepper sauce; spoon into potato skins. Sprinkle with remaining cheese. Broil 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 158 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchange
More about "taco stuffed potato skins recipes"
TACO-STUFFED POTATO SKINS - ROBUST RECIPES
From robustrecipes.com
Servings 6Estimated Reading Time 4 minsCategory EntreeTotal Time 1 hr 45 mins
- 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.
TACO STUFFED POTATO SKINS - COOKING DURING STOLEN …
From cookingduringstolenmoments.com
Cuisine American, MexicanTotal Time 4 hrsCategory Appetizer, Dinner, Lunch
- Scrub potatoes and pierce a few times with a fork. Bake in a 375 degree oven for 45-60 minutes, until soft to the touch. Chill in the refrigerator until cool enough to handle, typically at least 2 hours.
- Cut the potatoes in half lengthwise. Scoop out the middle of each potato half and set aside for another use. (Make sure you leave a nice base of potato in each skin or else they will fall apart while eating.)
- Lightly brush all sides of the potato skins, sprinkle liberally with salt and place on a cookie sheet. Bake at 375 degrees for 15-20 minutes, until golden brown and crisp around the edges.
- While the potato skins crisp, brown ground beef. Drain. Stir in chili powder, cumin, salt and salsa or picante sauce. Cook for 5 minutes, until thickened.
TACO POTATO SKINS RECIPE | A SIMPLE PARTY FOOD APPETIZER - LIVING …
From livinglocurto.com
TACO STUFFED POTATOES - SWIRLS OF FLAVOR
From swirlsofflavor.com
MEXICAN POTATO SKINS - THE COOKIE ROOKIE®
From thecookierookie.com
TACO-STUFFED POTATO SKINS | RECIPE | FOOD NETWORK RECIPES, POTATO …
From pinterest.co.uk
POTATO RECIPES: TACO-STUFFED POTATO SKINS | POTATO SKINS, FOOD, …
From pinterest.com
TACO-STUFFED POTATO SKINS | RECIPE | POTATO SKINS, FOOD NETWORK …
From pinterest.co.uk
TACO-STUFFED POTATO SKINS | RECIPE | HEALTHY SUPERBOWL SNACKS, …
STUFFED POTATO SKINS (AKA "SCALPED" POTATOES) - HILAH COOKING
From hilahcooking.com
TACO-STUFFED POTATO SKINS | PALEO MAGAZINE
From paleomagazine.com
CRISPY STUFFED POTATO SKINS - VEGANOSITY
From veganosity.com
TACO POTATO SKINS WITH CILANTRO YOGURT DIP - EAT SOMETHING DELICIOUS
From eatsomethingdelicious.com
SKINNY TACO-STUFFED SWEET POTATOES WITH WEIGHT WATCHERS POINTS
From skinnykitchen.com
TACO-STUFFED POTATO SKINS
From crecipe.com
TACO-STUFFED POTATO SKINS RECIPE - FOOD NEWS
From foodnewsnews.com
TACO STUFFED POTATO SKINS | TRISHA YEARWOOD | FOOD NETWORK RECIPE
From crecipe.com
TACO POTATO SKINS | MY BIZZY KITCHEN
From mybizzykitchen.com
TACO-STUFFED POTATO SKINS – RECIPES NETWORK
From recipenet.org
POTATO SKINS TACOS - FRAMED COOKS
From framedcooks.com
DOUBLE STUFFED TACO POTATOES AND A GIVEAWAY - SPICY SOUTHERN …
From spicysouthernkitchen.com
TACO-STUFFED POTATO SKINS | RECIPE | CURRY CHICKEN, POTATO SKINS ...
From pinterest.com
TACO BAKED STUFFED POTATOES | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
TACO STUFFED SWEET POTATOES | HAVEN’S KITCHEN
From havenskitchen.com
PERFECT CRISPY SKIN BAKED POTATOES | STUFFED - TABLEANDDISH
From tableanddish.com
SINFULLY STUFFED POTATO SKINS - RACHAEL RAY IN SEASON
From rachaelraymag.com
CHIPOTLE CHICKEN TACO-STUFFED POTATO SKINS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TACO STUFFED POTATOES - THE SEASONED MOM
From theseasonedmom.com
TACO STUFFED BAKED POTATOES – CATHERINE'S PLATES
From catherinesplates.com
TACO STUFFED SHELLS – YUMMY RECIPES
From onlywithus.net
TACO STUFFED SWEET POTATOES - GOODCOOK
From goodcook.com
STUFFED POTATO SKINS - IT STARTS WITH GOOD FOOD
From itstartswithgoodfood.com
TACO STUFFED JACKET POTATOES FOR THE BUDGET-FRIENDLY WIN
From operation40k.com
STUFFED TACO POTATOES RECIPE - FOOD NEWS
From foodnewsnews.com
TACO STUFFED POTATO SKINS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
STUFFED POTATO SKINS RECIPE | MYRECIPES
From myrecipes.com
TACO POTATO SKINS BEST RECIPES
From wiki-recipes.info
TACO STUFFED BAKED POTATOES RECIPE - HOME STRATOSPHERE
From homestratosphere.com
You'll also love