Try these extra crispy potato skins at your next party or eat them as a main meal
Yes, potato, aka "tater," skins are made in a lot of places, but we're pretty sure they originated with a popular food chain that has its corporate offices in Texas. What it boils down to is: if you're making them at home, you can call them whatever you want - they'll still be tasty. They are good as appetizers, sides, or even as a main meal if you're on that kind of binge.
We developed our version to eliminate as much starch as possible, which means all the filling goes away. That's also why we call them extra-crispy. May even be too crispy for some folks. You be the judge.
Extra Crispy Texas Tater Skins
long and narrow, if you can find them
-Use a fork to pierce
the potatoes and place in microwave for at least 5 minutes each side
(more if they are large).
Bake for another 20 minutes or until cheese has complete melted and is beginning to crisp.
Remove and serve. This is the super-crispy version. You can adjust to suit your own tastes.
You can make as many as you want. We're not going to give a serving size because I don't know how many of them your friends and family can eat. If you have any left over, just freeze them. They're not the same as fresh and are better reheated in the oven, not the microwave.
Pittsburg, TX 75686
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