Baked Tater Skins Recipes

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BAKED POTATO SKINS



Baked Potato Skins image

Now this restaurant favorite can be prepared at home. Be sure to make enough because they will quickly disappear. You can use the leftover potato pulp to make a batch of mashed potatoes.-Terry Hill, Hairy Hill, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 1h20m

Yield 6-10 servings.

Number Of Ingredients 10

8 large baking potatoes
1/2 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup finely chopped green onions
1/2 cup crumbled cooked bacon
1/2 cup chopped cooked shrimp or fully cooked ham, optional
1/2 cup chopped green peppers
1 cup shredded cheddar cheese
1 cup sour cream

Steps:

  • Bake potatoes at 400° for 1 hour or until tender. Cool slightly; cut in half lengthwise and scoop out pulp, leaving 1/4 in. shell. (Save removed potato pulp for another use.) , Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, ham or shrimp, chopped peppers and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Serve with sour cream.

Nutrition Facts : Calories 432 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 499mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 5g fiber), Protein 13g protein.

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

POTATO SKINS



Potato Skins image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

6 small baking potatoes
2 tablespoons melted butter
2 teaspoons seasoned salt
3 tablespoons grated Parmesan cheese
1 1/2 cups shredded cheddar cheese
4 strips cooked, crumbled bacon
3/4 cup Daisy Brand Sour Cream
2 teaspoons snipped fresh chives

Steps:

  • Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.
  • Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.)
  • Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.
  • Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.
  • Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.
  • Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.

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.

HOW TO MAKE TEXAS ROADHOUSE TATER SKIN



How to Make Texas Roadhouse Tater Skin image

*Prep time includes baking the whole potatoes.* The Texas Roadhouse Tater Skins recipe is a popular appetizer from the restaurant chain that can be easily reproduced in a home kitchen. The hot potatoes are crafted from baked potato haved that are topped with a mixture of creamy mealted cheddar cheese, bacon bits and sour cream. Making the appetizers at home does not take much time, or any special supplies. The dish is best served hot while the cheese is still bubbly. Leftovers can be refrigerated for up to a week, but they do no reheat well in the microwave. Heat any leftovers in an oven for the best results.

Provided by ElizabethKnicely

Categories     Pork

Time 1h52m

Yield 16 serving(s)

Number Of Ingredients 13

6 medium idaho baking potatoes
8 ounces of shredded sharp cheddar cheese
1/8 cup bacon bits
2 cups sour cream
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons vegetable oil

Steps:

  • Preheat oven to 400°F.
  • Scrub each potato to remove dirt. Since eating the skin is part of the dish's charm, it is critical to get all parts of the skin squeaky clean.
  • Rub the outside of each potato with vegetable oil.
  • Bake potatoes in the oven for an hour.
  • Remove potatoes from oven and allow them to cool for 15 minutes.
  • In a bowl, combine paprika, cayenne pepper, black pepper, garlic powder, salt, oregano and thyme.
  • Stir the spice mixture until well combined.
  • Slice each potato in half.
  • Scoop out part of the inside of the potato to allow room for toppings. Leave at least 1/4-inch border to prevent the potatoes becoming too crispy.
  • Increase the temperature of you oven to 450°F.
  • Place potatoes skin-side down and sprinkle inside of potatoes with spice mixture.
  • Bake for about 10 minutes.
  • Flip the potatoes, season again, then bake for another 10 minutes.
  • Flip potatoes so the skin side is down again. Fill each half with sharp shredded cheddar cheese and top with bacon bits.
  • Broil for about 2 minutes to melt the cheese.
  • Remove the potatoes once the cheese is bubbly, then plate immediately.
  • Top with sour cream, or serve it on the side.
  • Comment: The secret of the Texas Roadhouse Tater Skins is a delicate balance between a slightly crisp outside and a soft, fluffy potato inside. You can easily alter this recipe to include your favorite types of cheeses. Consider using a Mexican blend for a nice treat. Opt for freshly prepared bacon bits rather than pre-packaged varieties for the best flavor. For an extra spicy kick, drizzle your favorite hot sauce over the top, or add a bit of Cayenne pepper to spice the blend.

Nutrition Facts : Calories 193.6, Fat 12.4, SaturatedFat 6.6, Cholesterol 30.6, Sodium 167.3, Carbohydrate 15.2, Fiber 1.8, Sugar 1.7, Protein 6

SKINNY SKINS (BAKED POTATO SKINS)



Skinny Skins (Baked Potato Skins) image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13

6 small to medium russet potatoes
6 to 8 chives, white and green, chopped
1/2 cucumber, diced
2 stalks celery, diced
1 pint cherry tomatoes, diced
8 oz. mushrooms, chopped
2 Tbs. champagne vinegar (can substitute apple cider or balsamic vinegar)
Salt and pepper, to taste
Salt and pepper, to taste
1/2 cup extra virgin olive oil
1/2 - 1 cup light sour cream
1/2 - 1 cup blue cheese crumbles
6-8 oz. turkey bacon, cooked and diced (optional)

Steps:

  • Wrap potatoes in aluminum foil and bake at 400 degrees for approximately 45 minutes, or until tender.Let potatoes cool. When cool, cut potatoes in half lengthwise. Use a spoon to scoop out most of the soft center and place in bowl. Set aside.
  • Brush the potato skin halves lightly with olive oil or spray with canola oil and place them flat side down on a baking sheet. Put the skins in the oven at 400 degrees and cook until hot and crunchy, approximately 10-15 minutes. Add cucumber, celery, tomato, mushrooms and 3/4 of the chives to the potatoes. Add olive oil, vinegar, salt and pepper. Toss well.
  • Pull the potato skins out of the oven. Fill each potato skin with the potato salad mixture. Top each with a dollop of sour cream, blue cheese crumbles, turkey bacon (if using), remaining chives and a grind of black pepper. Serve immediately.

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

HOMEMADE POTATO SKINS



Homemade Potato Skins image

Homemade potato skins are great while watching football or serving at a casual party. There is absolutely no need to deep fry them. As long as the skins are cooked at a high heat, they will be perfectly crispy! After eating these my boyfriend proclaimed, "no need to spend ten bucks at a restaurant anymore!"

Provided by Brooke

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h50m

Yield 6

Number Of Ingredients 9

6 small russet potatoes, scrubbed
1 tablespoon olive oil, or as needed
1 tablespoon canola oil, or as needed
salt to taste
6 slices center-cut bacon
ground black pepper to taste
½ cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or to taste
2 medium green onions, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
  • Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
  • Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
  • Add a dollop of sour cream to each skin and sprinkle with green onions.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 14.4 g, Fiber 3.9 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 299.3 mg, Sugar 1.5 g

POTATO SKINS



Potato Skins image

Spicy Cheese & bacon skins

Provided by Emeraldlass

Time 2h30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat the oven to 415 degrees F (200c/gas mark 6).
  • The day (or up to 2 days) before you load them, prick all 10 potatoes, then bake the potatoes until the skins are crisp and the insides floury, about 1 to 1 1/2 hours.
  • As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl.
  • Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them.
  • Let the potato cool in the bowl, and then cover until needed.
  • When you are ready to fill the potatoes, preheat the oven to 415 degrees F (200c/ gas mark 6).
  • Add 7 ounces (200g) of grated Cheddar to the cold potato along with the sour cream. Finely chop the spring onion and add to the potato, with the salt, pepper, garlic powder and Paprika.
  • Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle with the remaining cheese, giving each potato skin a light covering, and cook until golden, about 20 to 30 minutes.
  • In a large saute pan, over medium heat, add enough oil to coat the bottom of the pan. Fry the bacon rashers in the oil, or grill them, until crispy. Remove them to a paper towel lined plate and then crumble.
  • Sprinkle each potato skin with the bacon to make them fully loaded.

BAKED TATER SKINS



Baked Tater Skins image

These are great as a side dish or a party and are great make-ahead time savers. The toppings are what I like (and are approximate in measurements), but are totally up to your imagination. Oh, but don't leave out the sauce, because it is extra special and is really great!

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

1 large baking potato
1/2-1 teaspoon butter
1/4 cup cheddar cheese
3 slices bacon, cooked crisp and crumbled
1 green onion, chopped
1 tablespoon salsa
3 tablespoons sour cream
1 tablespoon ranch dip or 1 tablespoon salad dressing
garlic powder, to taste

Steps:

  • Preheat the oven to 400 degrees.
  • Mix together sauce ingredients and place in the refrigerator.
  • Scrub the potatoes well and slice in half. Cut each half into four wedges. Cut off the pulp, leaving about 1/4 an inch. Microwave uncovered until tender, about 10 minutes.
  • Place the skins on a baking sheet. Brush with butter and place the toppings on the skins. Bake until the cheese melts, about 10-15 minutes.
  • Serve with the sauce.

Nutrition Facts : Calories 331.5, Fat 24.8, SaturatedFat 11.1, Cholesterol 48.4, Sodium 490.4, Carbohydrate 17.8, Fiber 1.8, Sugar 1.4, Protein 9.8

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From alphafoodie.com


CARBS IN BAKED POTATOES WITH SKIN - THERESCIPES.INFO
Carbs in Baked Potato With Skin And Salt - Carb Manager tip www.carbmanager.com. Baked Potato With Skin And Salt (1 potato large (3" to 4-1/4" dia)) contains 63.2g total carbs, 56.7g net carbs, 0.4g fat, 7.5g protein, and 278 calories.Net Carbs 56.7 g Fiber 6.6 g Total Carbs 63.2 g Protein 7.5 g Fats 0.4 g 278 cals Quantity Serving Size Nutritional Facts Serving Size: 1 …
From therecipes.info


BAKED TATER SKINS RECIPE - COOKEATSHARE
Reserve potato for other dishs. Place skins on a baking sheet. Heat butter in a small pan with paprika and white pepper. Stir. Brush insides of potato skins with butter mix. Bake potato skins till crisp and golden brown (18 to 20 min). Extras: for variety, try adding grated cheese, crumbled bacon, green onion or possibly chives.
From cookeatshare.com


NO TROUBLE BAKED POTATO SKIN RECIPE FOR PICKY KIDS
Instructions. Place potatoes in oven directly on rack or baking sheet for 45-60 minutes, until you can easily push a fork into them. Remove from oven and allow to cool for 5-10 minutes. Slice each potato in half and scoop out the middle of the potato, leaving the …
From yourkidstable.com


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