Taco tater skins The idea for my recipe started with a food demonstration I didn’t like. That version used things most people don’t have on hand. So I decided to experiment, and out came Taco Tater Skins. We make a meal out of these skins. But they’re also great for parties as appetizers. 

Ingredients 

6 large russet potatoes

1/2 cup butter, melted

2 tablespoons taco seasoning

1 cup (4 ounces) shredded cheddar

cheese

15 bacon strips, cooked and crumbled

3 green onions, chopped

Salsa and/or sour cream, optional

Method 

Bake potatoes at 375° for 1 hour or until tender.

Reduce heat to 350°. 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.