Best 6 Loaded Tacos Potato Skins Recipes

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Indulge in a delightful fusion of flavors with Loaded Tacos Potato Skins, an innovative dish that combines the irresistible crunch of potato skins with the bold, savory fillings of traditional tacos. This versatile recipe presents a tantalizing array of variations, each bursting with unique flavors and textures. From classic ground beef and bean tacos to tantalizing carnitas and al pastor tacos, the possibilities are endless. Vegetarian and vegan options, brimming with crisp vegetables, smoky grilled tofu, and flavorful beans, cater to diverse dietary preferences. An assortment of toppings, from tangy pico de gallo to creamy guacamole and cooling sour cream, adds layers of freshness and zest to each bite. Whether you prefer mild flavors or a spicy kick, this dish can be customized to suit your palate. Get ready to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

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

MEXICAN POTATO SKINS RECIPE



Mexican Potato Skins Recipe image

These Mexican Potato Skins are as tasty as they are gorgeous! Crispy skinned with a seasoned beef filling and loaded with yummy toppings.

Provided by Becky Hardin - The Cookie Rookie

Categories     Appetizer

Time 1h

Number Of Ingredients 9

3 pounds baby Yukon potatoes (about 12)
3 Tablespoons unsalted butter (melted)
Course sea salt
1/3 cup cooked beef crumbles
1 cup shredded cheddar cheese
1/4 cup black olives (finely diced)
1 Roma tomato (finely diced)
1/4 cup green onions (sliced (including green tops))
Sour Cream and salsa for topping (optional)

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.

Nutrition Facts : Calories 171 kcal, Carbohydrate 20 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 115 mg, Fiber 3 g, Sugar 1 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.

LOADED BAKED POTATO SKINS



Loaded Baked Potato Skins image

Loaded potato skins... This is one of our favorite appetizers. I use the thicker cut of bacon and men always devour them!

Provided by Kimm

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h15m

Yield 4

Number Of Ingredients 11

4 large baking potatoes, scrubbed
3 tablespoons olive oil
1 tablespoon grated Parmesan cheese
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground paprika
⅛ teaspoon ground black pepper
1 ½ cups shredded sharp Cheddar cheese
8 slices cooked bacon, crumbled
½ cup sour cream
4 stalks green onion, sliced

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.

Nutrition Facts : Calories 931.9 calories, Carbohydrate 70.7 g, Cholesterol 120.7 mg, Fat 54.6 g, Fiber 5.3 g, Protein 41.2 g, SaturatedFat 22.2 g, Sodium 1921.4 mg, Sugar 3 g

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 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.

Tips:

  • To save time, use pre-baked potato skins or frozen tater tots.
  • For crispy potato skins, bake them at a high temperature and watch them closely to prevent burning.
  • Load up your potato skins with your favorite toppings. Some popular options include shredded chicken, taco meat, cheese, sour cream, guacamole, pico de gallo, and salsa.
  • To make your potato skins even more delicious, try drizzling them with a flavorful sauce. Some good options include ranch dressing, barbecue sauce, or taco sauce.
  • If you're looking for a fun and easy appetizer, loaded potato skins are a great choice. They're also perfect for parties and potlucks.

Conclusion:

Loaded tacos potato skins are a delicious and easy-to-make appetizer that is perfect for any occasion. They're also a great way to use up leftover taco meat or chicken. With so many different topping options, there's sure to be a loaded potato skin recipe that everyone will enjoy. So next time you're looking for a tasty and satisfying snack, give loaded tacos potato skins a try!

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