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tasty tuna tapas tater skins

(19 ratings)
Recipe by
Jasmin Baron
Livonia, NY

Bring a taste of Spain to your next party with these delicious, savory potato skins. Loaded with tapas flavor, these crispy treats match perfectly with a lemony, garlic aioli and a cold beverage. Enjoy at your next game-day event -- my family sure did!

(19 ratings)
yield 12 serving(s)
prep time 10 Min
cook time 1 Hr 15 Min

Ingredients For tasty tuna tapas tater skins

  • 1 c
    good quality mayonnaise
  • 3 clove
    garlic, very finely minced
  • 2 Tbsp
    finely chopped flat leaf parsley
  • 2 Tbsp
    fresh lemon juice
  • salt and pepper to taste
  • 6 lg
    russet potatoes, well scrubbed
  • 1/4 c
    olive oil
  • 1 tsp
    smoked paprika
  • salt and pepper to taste
  • 2 can
    (5 oz each) chunk light tuna packed in olive oil, drained, flaked
  • 1/4 c
    drained, chopped roasted red pepper (from a jar)
  • 1 Tbsp
    drained non-pareil capers
  • 1 tsp
    finely chopped fresh thyme
  • 1 c
    finely shredded spanish manchego cheese

How To Make tasty tuna tapas tater skins

  • 1
    Preheat oven to 400 degrees F.
  • 2
    Prepare the aioli first. In a medium bowl, whisk together mayonnaise, garlic, parsley, lemon juice and salt and pepper to taste. Cover and refrigerate for at least half an hour.
  • 3
    To prepare the potatoes, prick potatoes several times with a fork, then arrange on a baking sheet. Bake at 400 degrees F for an hour, or until cooked through. Remove from heat and allow to cool for about 10 minutes before handling.
  • 4
    Meanwhile, increase oven temperature to 450 degrees F.
  • 5
    Cut potatoes in half lengthwise. Scoop out most of the flesh, leaving approximately 1/4” of flesh still in the skin. (Put aside reserved flesh for another purpose).
  • 6
    In a small bowl, mix together olive oil and smoked paprika. Lightly brush olive oil mixture all over both sides of each potato skin. Season both sides with salt and pepper.
  • 7
    Arrange skins, flesh side up, on a baking sheet. Bake for 10 minutes at 450 degrees F. Turn skins over so the skin side is up, and return to oven for 5 minutes or until skins are nice and crisp.
  • 8
    Flip skins back over and fill with portions of tuna, roasted red peppers, capers and thyme. Sprinkle with cheese, then return to oven for 5 minutes, or until cheese is melted.
  • 9
    Serve hot, with a dollop of aioli on top or on the side for dipping.
  • 10
    Makes 12 potato skins.

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