Texas Tater Skins
Score points with this potato skin recipe! In just 30 minutes, you will have the perfect tailgating finger food, complete with sour cream, cheese and green onion, with Texas-size flavor.
Servings 10 servings
Calories
Ingredients
- 5 medium-sized russet potatoes red or white potato can be substituted
- 1 cup canned beans with a BBQ or Chili flavor such as O Organics Chili Beans
- 1 cup shredded cheese of choice
- 1/3 cup chopped green onions white and part green
- 10 tablespoons sour cream or plain Greek yogurt
- Sriracha chili sauce if desired
Instructions
- Pierce each potato a couple of times with a fork and microwave, following your microwave instructions for baked potatoes, until tender.
- Let potatoes cool slightly then cut in half lengthwise and scoop out some of the centers of each half, leaving plenty of potato with the skin. Place the skins on a cookie sheet or jellyroll pan.
- Spoon a heaping tablespoon of the beans down the center of each half. Top each half with shredded cheese blended with green onions. Broil about 6 inches from the heat until cheese is bubbling.
- Add a dollop of sour cream to each skin if desired. Serve with Sriracha sauce (or similar hot sauce) if desired.