TERRIFIC TATER SKINS
Number Of Ingredients 2
Steps:
- Bake potatoes until tender Cool slightly. Cut in half lengthwise, then cut each half into thirds crosswise, to form six sections from each potato. Scoop pulp from skins, leaving a 1/4 -inch shell reserve pulp for another use.Line a baking sheet with foil if desired. Prepare flavor variation of your choice. Place potato pieces, skin-side down, on baking sheet. Top as desired. Bake in a 400° oven for 20 to 25 minutes or until skins are crispy and lightly browned. Serve immediately.Cajun Tater Skins: In a small bowl, stir 1/2 cup melted butter or margarine, 1 teaspoon pepper and 1/8 to 1/4 teaspoon hot pepper sauce. Dip each piece of potato into butter mixture to coat, place on baking sheet and drizzle any remaining butter over the potatoes. Just before serving, sprinkle with paprika and, if desired, salt.Herbed Tater Skins: In a small bowl, stir 1/2 cup melted butter or margarine, 1 1/4 teaspoons each crushed dried dill weed and onion salt, 1/4 teaspoon garlic powder and a dash of pepper. Dip each piece of potato into butter mixture to coat, place on baking sheet and drizzle any remaining butter over the potatoes. After baking, serve with sour cream.Nacho Tater Skins: In a small bowl, stir 1 cup each shredded Monterey Jack and Colby cheese and 1/2 teaspoon chili powder. Generously sprinkle over potato skins. After baking, top with your choice of sliced jalapeño peppers, sliced olives, sliced or chopped pimiento or diced green chilies.Texas Tater Skins: In a small bowl, stir 1/4 cup each thick barbecue sauce and melted butter or margarine, 1/8 teaspoon each garlic salt, dry mustard and optional chili powder, and a dash of pepper. Generously brush inside of skins with mixture.
Nutrition Facts : Nutritional Facts Serves
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Kathryn Joyce
[email protected]These tater skins were amazing! I loved the crispy skin and the creamy potato filling. I will definitely be making them again.
Manish Ramdawor
[email protected]I thought these tater skins were just okay. They weren't as crispy as I had hoped.
Kasper Eliassen
[email protected]These tater skins were a little too spicy for my taste. I think I would have liked them better if they had used less chili powder.
IMAD RIOUAK
[email protected]I'm not a big fan of tater skins, but I thought these were pretty good. They were crispy and flavorful.
Sreepur Media
[email protected]These tater skins were so easy to make and they tasted amazing. I will definitely be making them again.
Lionel Ethan Fortuin
[email protected]I made these tater skins for a party and they were a huge hit. Everyone loved them!
Maureen Jeff
[email protected]These tater skins were a great way to use up leftover mashed potatoes. They were easy to make and very tasty.
Md TOUFIK
[email protected]I'm not sure what went wrong, but my tater skins didn't turn out very well. They were soggy and bland.
razu ahamad
[email protected]These tater skins were delicious! I loved the crispy skin and the creamy potato filling. I will definitely be making them again.
Gabriela Martinez
[email protected]I thought these tater skins were just okay. They weren't as flavorful as I had hoped.
Nirajan bhattarai
[email protected]These tater skins were a little too greasy for my taste. I think I would have liked them better if I had baked them instead of frying them.
Eman Jamal
[email protected]I followed the recipe exactly and my tater skins turned out great. They were crispy and flavorful. I would definitely recommend this recipe.
Demon King
[email protected]I made these tater skins for my family and they loved them. They're a great appetizer or snack.
Shandra Atkins
[email protected]These tater skins were amazing! I loved the combination of flavors and textures. The bacon and cheese were perfect together.
helena kearns
[email protected]I'm not a big fan of tater skins, but these were actually really good. The recipe was easy to follow and the end result was delicious.
Charlene Brisbane
[email protected]These tater skins were a hit at my party! They were crispy on the outside and fluffy on the inside, with just the right amount of cheese and bacon. I will definitely be making them again.