Time: 1 hour 35 minutes
Complexity: easily
Servings: 16

Instead of traditional Mexican tortillas, these mini tacos are made on baked potato skins. Top the skins with all the taco ingredients—chicken (baked or grilled), cheese, salsa, and sour cream—and serve as an appetizer.

Ingredients:

• 4 Russet-Burbank tubers
• ToppingsShredded cooked chicken tossed with taco seasoning, queso blanco cheese, sour cream, pickled jalapeño rings, salsa, and cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, grilled chicken, salsa sauce, sour cream

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Preparation:

Step 1
• How to Make Classic Potato Skins:
  
  Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut each potato lengthwise into quarters and scoop out the flesh, leaving a 1/4-inch-thick skin.
Step 2
• Brush both sides of the taco skins with melted butter and season with salt and pepper. Bake, skin side up, at 450°F (230°C) until crispy, about 15 minutes. Fill the skins with your favorite taco toppings. To make cheesy taco skins, flip them over before adding the toppings, sprinkle with 1 cup of shredded cheddar, and bake for an additional 5 minutes.

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