What’s a mom to do when she is really hungry for appetizers while the rest of the family wants a meal? Um…make taco skins, of course! (I’m thinking maybe the title of my post gave that answer away, huh?)
But seriously, taco skins are what you get when you combine two all-time favorites – tacos and potato skins. I don’t think they need much explanation beyond that, but they sure are good!
Making potato skins is a bit of an involved process that requires some time commitment, but it’s not hard at all. In fact, when you break down the steps and tackle each phase in stolen moments, it really is very simple.
- 4 large Russet potatoes or 8 medium-large Yukon gold potatoes
- 2 T. oil
- 1/2 – 1 lb. ground beef
- 1 t. chili powder
- 1/2 t. cumin
- 1/2 t. salt
- 1/2 c. salsa or picante sauce
- 1 c. shredded cheese
1. Scrub potatoes and pierce a few times with a fork. Bake in a 375 degree oven for 45-60 minutes, until soft to the touch. Cool.
2. Cut the potatoes in half lengthwise. Scoop out the middle of each potato half and set aside for another use. (Make sure you leave a nice base of potato i
n each skin or else they will fall apart while eating.) Lightly brush all sides of the potato skins, sprinkle liberally with salt and place on a cookie sheet. Bake at 375 degrees for 15-20 minutes, until golden brown and crisp around the edges.
3. While the potato skins crisp, brown ground beef. Drain. Stir in chili powder, cumin, salt and salsa or picante sauce. Cook for 5 minutes, until thickened.
4. Scoop some of the ground beef filling into each potato skin and top each with some cheese. Return to the oven for 5 minutes, until cheese is melted.
Stop by $5 Dinners for the $5 Dinner Challenge.