Potato Skin Bites

These are baked potato skins filled with our favorite taco fillings and served simply as little "Nachos" but without the tortilla chips!  Small-sized potatoes are easily baked in half the time and the filling is made with a meat mixture that takes a few minutes to prepare on stove-top.  Next, they're topped with diced tomatoes, green onions and shredded cheddar cheese, then baked again only until the cheese melts- and presto!  You have created a great appetizer!  So good, they're addicting!

 
These bites are so versatile, you can be creative and modify the toppings to suit your taste.
The key to these potato skins is the meat filling which is easily made by browning some ground meat in a skillet, and cooking it with some water and taco seasonings. ( You can substitute ground turkey or chicken with this recipe). Also, these potato skin bites can be prepared ahead of time and reheated in the microwave or oven.

Easy, easy, easy! 

I found these baby Dutch potatoes while shopping and because of their size, I figured they would bake in half the time, and they did!  Making these little "Nachos" into appetizers in no time. 

The results are cute and delicious! The boys really loved them, they said they tasted like little soft tacos.

In fact, my family labeled them "Taco Potato Skins"!
Okay; "Nachos- Tacos"- whatever you may call them makes no difference - just watch them disappear! 

Serve these potato skin bites with sour cream and guacamole on the side and they will be a definite winner!

ENJOY!



Potato Skin Bites

• 11 small yellow potatoes (1.5 pounds)
• 1/2 pound of ground beef (turkey or chicken), about 2 cups
• 2/3 cup water, plus extra if needed
• 1 package of Taco Seasoning mix
• 2 small scallions- diced diagonally
• 1 ripe tomato- diced into tiny pieces
• 1/2 cup shredded cheddar cheese
• olive oil cooking spray
• Sour cream, for serving 

Preheat oven to 400 degrees.
Rinse potatoes in cold water and pat dry with paper towels.

Spray a large baking sheet with cooking spray, or drizzle 1 tablespoon of olive oil and spread it evenly on the bottom of the pan using the back of a tablespoon. 

Cut each potato in half, place cut side down on baking sheet, and bake for 20 minutes. Turn them over, and bake for another 10 minutes.
Set aside to cool for 10 minutes.  Using a small spoon and remove the insides, leaving a thin border, about 1/4-inch thick.

Meanwhile, in a medium-size skillet, brown ground meat on medium heat until meat is fully cooked, about 3 minutes.  Dissolve 2 or 3 tablespoons of taco seasoning mix (depending how spicy you like it) with 2/3 cup of water.  Pour into the skillet with meat, and simmer on low heat until liquid is reduced.

Fill each potato with taco meat filling (about 1 tablespoon). 
Top each with fresh toppings: diced tomatoes, scallions, and shredded cheddar cheese.
(At this point, here is where you can cover with clear wrap and refrigerate.)

Then BAKE again, or microwave for a few minutes, until the cheese is melted.
Allow to rest for a few minutes before serving.  Serve them warm.

Yields: 22 potato skin bites