Loaded Tacos Potato Skins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LOADED POTATO SKINS



Loaded Potato Skins image

Loaded Potato Skins are an easy appetizer made with the crispy skins of a baked potato and filled with bacon, cheese, sour cream, and chives!

Provided by Lauren Allen

Categories     Appetizer     Side Dish

Time 1h30m

Number Of Ingredients 8

6 small to medium sized russet potatoes (, washed and pat dry)
8 ounces cheddar cheese (, shredded)
8 slices bacon (, cooked and crumbled)
1/4 cup unsalted butter ((half of a stick), melted)
sour cream (, for topping)
chives ((or green onion), chopped, for topping)
salt (, to taste)
freshly ground black pepper (, to taste)

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.

Nutrition Facts : Calories 317 kcal, Carbohydrate 34 g, Protein 11 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 224 mg, Sugar 1 g, Fiber 2 g, ServingSize 1 serving

TACO-STUFFED POTATO SKINS



Taco-Stuffed Potato Skins image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h45m

Yield 16 servings

Number Of Ingredients 18

8 small russet potatoes (about 4 pounds), washed and dried
2 tablespoons olive oil
2 large onions, finely chopped
2 small jalapenos, seeded and finely chopped
2 pounds lean ground beef
1/3 cup tomato paste (from a 6-ounce can)
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon salt
1 tablespoon freshly ground pepper
1/2 cup heavy cream
2 cups grated Cheddar
3 green onions (scallions), finely chopped
3 tomatoes, chopped
2 avocados, chopped
Chopped fresh cilantro, for garnish
Sour cream, for serving, optional

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.

TACO-STUFFED POTATO SKINS



Taco-Stuffed Potato Skins image

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

8 small russet potatoes (about 3 pounds), washed and dried
1/3 cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1/4 cup milk
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, finely chopped
1 small jalapeno, finely chopped
2/3 pound ground beef
2 1/2 teaspoons chili powder
Pinch cayenne, pepper
1/4 teaspoon cumin
2 medium tomatoes, chopped
2 1/2 cups shredded sharp white cheddar cheese
2 tablespoons finely chopped chives, plus more for serving
Chopped cooked bacon, for serving
Finely chopped pickled jalapenos, for serving
Cilantro leaves, for serving

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



Loaded Tacos Potato Skins image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Number Of Ingredients 0

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.)

LOADED POTATO SKINS



Loaded Potato Skins image

Provided by Molly Yeh

Categories     appetizer

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 8

4 small russet potatoes (about 1 1/2 pounds)
Skin from 3 chicken thighs
Kosher salt and freshly ground black pepper
4 ounces white Cheddar, shredded (1 cup)
4 ounces provolone, shredded (1 cup)
1/2 cup sliced black olives
1/2 bunch scallions, chopped, whites and greens divided
Sour cream and sriracha, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Prick the potatoes all over with a fork, then place them directly on the middle oven rack and bake until soft when squeezed lightly and the skin is crisp, about 1 hour. Remove and let cool to handle, 15 minutes. (Leave the oven on.)
  • Meanwhile, heat a large, dry skillet over medium-high heat. Lay the chicken skin flat on a work surface and sprinkle with salt and pepper on both sides. Place the skin flesh-side down in the skillet and fry like bacon, placing a heatproof plate or bowl on top for even cooking and extra crispness, until golden brown, about 5 minutes per side. Remove to paper towels reserving the chicken fat (schmaltz). Break the skin into pieces when cool enough to handle.
  • Slice the potatoes in half. Scoop out the middles (save for another use such as pancakes, soup or mashed potatoes). Lay cut-side up on a baking sheet. Brush with the schmaltz and sprinkle with more salt and pepper. Bake until lightly brown, about 10 minutes.
  • Turn the oven to broil. Combine both cheeses, the olives and scallion whites in a small bowl. Divide into the scooped potatoes and broil until the cheese is bubbly, 2 to 3 minutes. Garnish with the chicken skin, scallion greens, sour cream and a dash of sriracha.

TACO TATER SKINS



Taco Tater Skins image

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

6 large baking potatoes (about 13 ounces each)
1/2 cup butter, melted
2 tablespoons taco seasoning
1 cup shredded cheddar cheese
15 bacon strips, cooked and crumbled
3 green onions, chopped
Salsa and sour cream, optional

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.

LOADED POTATO SKIN SLIDERS



Loaded Potato Skin Sliders image

These mini burger sliders skip the bun in favor of something even better: loaded potato skins stuffed with Cheddar and bacon! Just bake the skins until hot and crispy, then flip them inside out to sandwich grilled beef patties. Topped with shredded lettuce, sliced tomato and a homemade special sauce, this take on the bacon cheeseburger is a hands-down winner.

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield Makes 12 sliders

Number Of Ingredients 12

Two 16-ounce packages frozen loaded potato skins
1/3 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon ketchup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 pound ground beef (80/20)
Canola oil, for the pan
2 large plum tomatoes, sliced crosswise into 24 slices
Shredded iceberg lettuce, for serving

Steps:

  • Prepare the loaded potato skins according to the package directions for the oven.
  • Stir together the mayonnaise, mustard, ketchup, garlic powder, onion powder, smoked paprika, a pinch of salt and several grinds of black pepper in a small bowl until combined. Cover and refrigerate until ready to serve.
  • Season the beef with 1 teaspoon salt and several grinds of black pepper, then divide into 12 equal-sized portions (about 1 1/2 ounces each). Shape each portion into a thin, oval-shaped patty about 3 1/2 inches long; the patties will shrink as they cook.
  • Preheat a grill pan over medium-high heat and brush lightly with canola oil. Grill the patties until nicely charred and slightly pink on the inside for medium doneness, about 2 minutes per side.
  • Put the patties on the cheesy side of 12 loaded potato skins, then top with 2 slices of tomato and some shredded lettuce. Spread the sauce on the stuffed side of the remaining 12 loaded potato skins, then sandwich together to create sliders.

LOADED POTATO SKINS



Loaded potato skins image

Enjoy these potato skins as a relaxed starter or snack. Use chives instead of spring onion for a milder flavour, or omit the bacon for a veggie version

Provided by Monaz Dumasia

Categories     Dinner, Snack, Starter

Time 1h30m

Yield Serves 4 as a starter, snack or side

Number Of Ingredients 6

4 medium baking potatoes
2 tsp olive oil
2 rashers streaky bacon
75g soured cream
1 chopped spring onion or 2 tbsp finely chopped chives
75g cheddar coarsely grated

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.

Nutrition Facts : Calories 343 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.79 milligram of sodium

TACO POTATO SKINS



Taco Potato Skins image

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

6 large russet potatoes, baked
1/2 cup butter or 1/2 cup margarine, melted
2 tablespoons taco seasoning
1 cup shredded cheddar cheese
15 slices bacon, cooked and crumbled
3 green onions, chopped
salsa
sour cream

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.

LOADED SWEET POTATO SKINS



Loaded Sweet Potato Skins image

Packed with vitamin A, roasted sweet potatoes are creamy, delicious and have more fiber and less starch than their pale cousins. Here, I load sweet potato skins with smoky Gouda cheese, sour cream, scallions and parsley. It's a very versatile recipe so feel free to play with the filling and topping ingredients.

Provided by JJ Johnson

Categories     main-dish

Time 1h50m

Yield 4 main course servings or 8 appetizer servings

Number Of Ingredients 8

4 large sweet potatoes, scrubbed and pierced several times with the tines of a fork
4 tablespoons unsalted butter
1 cup shredded smoked Gouda cheese (about 4 ounces)
1 teaspoon smoked paprika
Kosher salt and freshly cracked black pepper
1 cup sour cream
4 scallions, chopped
Parsley or other soft herbs, such as cilantro or basil, chopped, for garnish

Steps:

  • Preheat your oven to 400 degrees F. Roast the potatoes on a baking sheet until they can be easily pierced with a fork, 40 to 50 minutes. Remove from the oven and let sit until cool enough to handle. Leave the oven on for the final bake.
  • Cut the potatoes in half lengthwise. Using a metal spoon, scoop out 3/4 of the potato flesh into a medium bowl, leaving the skins protected by a layer of potato. Put the potato shells skin-side down on the baking sheet.
  • Mash the potato filling in the bowl then stir in the butter, smoked gouda and smoked paprika. Add salt and pepper, to taste.
  • Divide the filling equally among the potato skins and return to the oven for 10 minutes.
  • Remove the potatoes and top with a dollop of sour cream, a sprinkle of scallions, freshly cracked black pepper and chopped parsley.

LOADED BAKED POTATO SKIN CUPS



Loaded Baked Potato Skin Cups image

Provided by Catherine McCord

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 5

4 large russet potatoes
4 slices bacon
1 cup shredded Cheddar
1/2 cup sour cream
2 chives, sliced

Steps:

  • Preheat the oven to 425 degrees F.
  • Using the tip of a knife, poke a hole on each side of the potatoes. Bake directly on the oven rack until the outside of the potatoes look dry and crispy, 45 to 50 minutes.
  • Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until golden, 3 to 4 minutes per side. Drain the bacon on paper towels. Let cool, then crumble.
  • When the potatoes are ready, remove from the oven and leave the oven on. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Save the potato flesh for another use.
  • Bake the potato skins directly on the oven rack until golden and crispy, about 10 minutes.
  • Transfer the potato skins to a baking sheet, sprinkle each with 2 tablespoons of the cheese and bake until the cheese is melted, about 2 minutes.
  • Top with the sour cream, bacon and chives and serve.

More about "loaded tacos potato skins recipes"

TACO STUFFED POTATOES - THE SEASONED MOM
taco-stuffed-potatoes-the-seasoned-mom image
Web Feb 11, 2019 How to reheat Stuffed Potatoes: If you have time, thaw the potatoes in the oven overnight. Reheat in a 350 degree F oven for 15 …
From theseasonedmom.com
Estimated Reading Time 8 mins
  • Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.
  • Scrub the outside of the potatoes until they are clean, and prick each potato with a fork a few times to allow steam to escape during cooking.
  • Place potatoes on a microwave-safe plate and microwave 2 at a time for approximately 5-10 minutes, or until tender. Let cool for 5 minutes.
  • Meanwhile, brown onion and beef in a large skillet over medium heat. Drain and return to skillet. Add the taco seasoning, corn, and refried beans to the meat mixture and stir to combine.
See details


POTATO SKINS RECIPE (LOADED WITH CHEESE & BACON) | KITCHN
potato-skins-recipe-loaded-with-cheese-bacon-kitchn image
Web Sep 16, 2020 Place the potato shells on the baking sheet and brush the reserved bacon fat all over the flesh and skin sides. Arrange in a single layer skin-side down. Season with 1/4 teaspoon black pepper. Divide …
From thekitchn.com
See details


MEXICAN POTATO SKINS - THE COOKIE ROOKIE®
mexican-potato-skins-the-cookie-rookie image
Web Jan 15, 2021 Instructions. 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 …
From thecookierookie.com
See details


TACOS DE POBRE RECIPE | EPICURIOUS
Web 1 day ago Step 1. Heat enough oil for shallow-frying in a frying pan or skillet and sauté the potato peelings. When they are almost golden, add the onion and chile and sauté until …
From epicurious.com
See details


LOADED POTATO SKINS RECIPE - LOVE AND LEMONS
Web Jan 29, 2018 Scrub the potatoes, poke holes with a fork, and place on the baking sheet. Bake for 1 hour, or until fork-tender. Remove from the oven and increase the oven …
From loveandlemons.com
See details


EASY CHEESY LOADED POTATO SKINS APPETIZER RECIPE - DIY & CRAFTS
Web Jan 11, 2020 Put the potato skins back into the oven for an additional 10 minutes at 220ºC or 420ºF for 10 minutes to crisp; While the skins are cooking, combine the potato …
From diyncrafts.com
See details


CRISPY OVEN BAKED POTATO SKINS - SPEND WITH PENNIES
Web Jan 15, 2019 Instructions. Preheat oven to 425°F. Combine butter, parsley, seasoned salt and garlic powder in a small bowl. Set aside. Ensure baked potatoes are cooled. Cut …
From spendwithpennies.com
See details


BEST LOADED BAKED POTATOES RECIPE - HOW TO MAKE LOADED BAKED …
Web Jan 13, 2023 Step 1 Preheat oven to 400°. Prick potatoes all over with a fork or sharp knife and wrap tightly in foil. Bake until soft, about 1 hour. Step 2 Unwrap potatoes and …
From delish.com
See details


LOADED POTATO SKINS - DINNER, THEN DESSERT
Web Oct 30, 2019 Preheat oven to 400 degrees. Scrub russet potatoes well and poke with fork all over. Microwave them at 50% power for 6 minutes, then turn. Microwave at 50% …
From dinnerthendessert.com
See details


LOADED TACOS POTATO SKINS – RECIPES NETWORK
Web May 26, 2015 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 …
From recipenet.org
See details


LOADED BAKED POTATO SKINS - SOULFULLY MADE
Web Jan 18, 2023 Preheat the oven to 425° F. Wash the potatoes under running water; pat dry with paper towels and place on a baking sheet. Using a fork, poke each potato 4 or 5 …
From soulfullymade.com
See details


LOADED POTATO SKINS - THE COOKIE ROOKIE®
Web Feb 3, 2021 Loaded Potato Skins are an all time classic! These super crispy potato skins are topped with chopped bacon, cheese, sour cream and chives. Ingredients 6 …
From thecookierookie.com
See details


Related Search