Best Loaded Tacos Potato Skins Recipes

MEXICAN POTATO SKINS RECIPE

Steps:

• Preheat oven to 400° F and line a baking sheet with parchment paper.
• Scrub potatoes and dry thoroughly. Pierce all sides of each potato with a fork.
• Bake potatoes directly on middle oven rack for 35-45 minutes, or until easily pierced through the middle with a knife. (*Baking time will depend on the size of your potatoes. Mine took 35 minutes.)
• Allow the potatoes to cool on a wire rack for about 15 minutes, or until cool enough to handle.
• Preheat broiler to 500° F or high.
• Cut each potato in half and scoop out the middle, leaving a bit of potato in each skin. Save the potato fillings to use in another dish.
• Using a basting brush, brush both sides of the potatoes with melted butter and sprinkle generously with sea salt.
• Place potatoes skin side up on prepared baking sheet on the middle oven rack. Broil for 6-7 minutes or until butter starts to bubble and skins become crispy. Be sure to keep an eye on them so they don't burn!
• Fill each potato skin with a small spoonful of taco meat and top with a sprinkle of shredded cheese. Broil another 4-5 minutes, or until cheese is melted and beginning to turn golden brown.
• Top each potato with a few black olives, tomatoes, and green onions. Dollop with sour cream and salsa if desired.
• Serve warm.

TACO TATER SKINS

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.

LOADED POTATO SKINS

Steps:

• Preheat oven to 400 degrees F. Poke potatoes with a fork, place on a baking sheet and cook for 1 hour.
• Remove from the baking sheet, and allow to cool for about 15 minutes.
• Once your potatoes are cooled cut each lengthwise into three sections, creating three long slices. (So each potato should yield two skins, plus a middle section that you can either discard, use to make something else, or keep to make some extra potato skins without the "skin").
• Once you've cut all the potatoes, use a small spoon to scoop out about 70 percent of the potato to make a little boat. You still want to have a thick layer of potato near the skin, but you want it to be slightly hollowed-out in the middle to create a "boat".
• Turn your oven on to a high broil. Brush the potatoes with butter on the inside and outside and place them back onto the baking sheet. Season with salt and pepper.
• Broil for 7-8 minutes until the insides get a bit crispy from the melted butter.
• Remove from the oven and add a generous amount of shredded cheese into each skin, topping with bacon pieces.
• Place back under the broiler for about 3-4 minutes until the cheese is nice and bubbly.
• Remove from oven and top with sour cream and chives or green onion. Serve warm.
• Store leftover potato skins in the refrigerator. Rewarm them in the oven or microwave.

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-STUFFED POTATO SKINS

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 BAKED POTATO SKINS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.
• Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
• Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
• Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
• Serve topped with sour cream and green onions.

TACO-STUFFED POTATO SKINS

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.

LOADED POTATO SKINS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
• While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
• Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
• Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
• Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
• Sprinkle over the remaining spring onion or chives and serve hot.

TACO POTATO SKINS

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.