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.)
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Angel Fritts
[email protected]These were amazing! I will definitely be making them again.
Meraj Nazar
[email protected]I've made these twice now and they're always a hit. They're so easy to make and so delicious.
Valobashi Tumake
[email protected]These were a hit at my party! Everyone loved them.
Fonda Cosner
[email protected]I was really impressed with this recipe. The potato skins were crispy and the taco filling was flavorful. I will definitely be making this again.
Erwin Info Tech
[email protected]These were easy to make and so delicious! I will definitely be making them again.
Malik Hussnain
[email protected]I'm always looking for new and exciting ways to make potato skins, and this recipe definitely fits the bill. The taco filling is a great twist on the classic.
Taha Ashfaq
[email protected]These were so good! I will definitely be making them again.
Tshepiso Tsoene
[email protected]I loved the crispy potato skins and the flavorful taco filling. This is a great recipe for a quick and easy weeknight meal.
MT CM
[email protected]These were a bit too spicy for my taste, but I still enjoyed them. I think next time I'll use a milder salsa.
Cornelius Wanyonyi
[email protected]I'm not sure what went wrong, but mine turned out soggy. I think I might have overcooked the potatoes.
David Xaiver Lewis
[email protected]I added some extra cheese and sour cream to mine and they were perfect. I will definitely be making these again.
Islam Ud Din Sahil
[email protected]I made these for a party and they were gone in minutes! Everyone raved about them.
Rj Roni
[email protected]I was hesitant to try this recipe because I'm not a big fan of potato skins, but I was pleasantly surprised. The combination of flavors and textures was amazing.
Fernanda Mosqueda
[email protected]These loaded tacos potato skins were an absolute hit! My family and I loved them!