Best 2 Taco Potato Skins Recipes

**Taco Potato Skins: A Culinary Fusion of Flavors**

Embark on a tastebud adventure with our remarkable Taco Potato Skins, where the classic comfort of potato skins meets the zesty allure of Mexican flavors. Crispy potato skins serve as the perfect vessel for a delectable blend of seasoned ground beef, flavorful taco toppings, and gooey melted cheese. Indulge in this irresistible appetizer or side dish, as we share three unique recipes that cater to various dietary preferences. Discover the traditional meat-filled version, a vegetarian-friendly variation bursting with roasted vegetables, and a guilt-free air fryer alternative that delivers all the satisfaction without the extra calories. Prepare to be captivated by this irresistible fusion of flavors that will leave you craving more.

Let's cook with our recipes!

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

Ingredients

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.

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

Ingredients

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.

Tips:

For the best results, use large baking potatoes that are about the same size for even cooking.
Prick the potatoes with a fork before baking to help them cook evenly.
Microwave the potatoes for 5-7 minutes before baking to speed up the cooking process.
Double-check that the potatoes are cooked through before stuffing them.
Use a variety of toppings for your taco potato skins, such as ground beef, taco seasoning, cheese, lettuce, tomatoes, and salsa.
If you don't have taco seasoning, you can make your own by mixing together chili powder, cumin, garlic powder, onion powder, and paprika.
To make your taco potato skins ahead of time, cook the potatoes and stuff them with the filling. Then, store them in the refrigerator for up to 3 days. When ready to serve, reheat them in the oven until heated through.

Conclusion:

Taco potato skins are a fun and easy appetizer or snack that can be enjoyed by people of all ages. They are a great way to use up leftover potatoes, and they can be customized to your liking with a variety of toppings. So next time you're looking for a quick and easy meal, give taco potato skins a try!

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