Crisp n’ Cheesy Tater Skins

Potatoes are perfect.

They beat out bananas for potassium (PLUS unlike bananas, potatoes can be grown/bought local in every US zone). They are also cheap, versatile and delicious. Here is one way we enjoy home grown potatoes.


Crisp n’ Cheesy Tater Skins

10 small potatoes, cut in half
1 cup salsa
6 slices bacon, cooked and crumbled (grease reserved)
2 green onions, chopped
1 cup Colby Jack cheese, shredded
Sour cream for serving

1. Preheat oven to 475 degrees.
2. Liberally grease a foil lined baking sheet with bacon grease. Place potatoes cut side down on baking sheet. Cook until center is soft, 30-35 minutes.
3. Use a metal teaspoon to scoop the center out of each potato.
4. Pour salsa into a shallow dish. Brush each potato skin in salsa. Place back on baking sheet, cut side up.
5. Fill each skin with crumbled bacon and onions. Top with cheese. Return to oven until cheese is hot and bubbly, 10-15 minutes.
6. Serve with sour cream.

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