Loaded Taco Potato Skins
Loaded Taco Potato Skins
Ingredients
For the Potato Skins
- 4 russet potatoes
- 2 tablespoons oil, plus more for lubing potatoes
- 1/2 teaspoon salt, as needed for seasoning potatoes
For the Taco Beef Filling
- 1 1/2 pounds ground beef
- 1 packet taco seasoning
- 1/2 cup chipotle salsa
- 1 cup shredded cheese, plus more for topping
For the Toppings
- 1/2 cup sour cream, as needed
- 1/2 cup diced tomatoes
- 1/2 cup diced avocado
- 1/4 cup cilantro, chopped
- 1/4 cup white onion, diced
- 1 serrano pepper, thinly sliced
- 1/4 cup Cotija cheese, crumbled
- 1 lime, cut into wedges
Instructions
- 1
Preheat your oven to 400°F. Scrub the russet potatoes clean under cold running water. Pat them dry. Poke several holes in each potato using a fork. Lightly coat each potato with oil and season generously with salt. Place the seasoned potatoes on a baking sheet.
⏱️ 10 min•🌡️ 400 - 2
Bake the potatoes in the preheated oven for about 1 hour, or until they are tender when pierced with a fork.
⏱️ 60 min•🌡️ 400
- 3
While the potatoes are baking, brown the ground beef in a large skillet over medium-high heat. Break up the beef with a spoon as it cooks. Once fully browned, drain any excess fat from the skillet.
⏱️ 10 min
- 4
Add the taco seasoning to the cooked ground beef and mix well to combine. Stir in the chipotle salsa and continue to cook for 2-3 minutes, allowing the flavors to meld. Remove from heat and set aside.
⏱️ 5 min
- 5
Once the baked potatoes are done, remove them from the oven and let them cool for about 15 minutes, until they are cool enough to handle.
⏱️ 15 min
- 6
Carefully cut each cooled potato in half lengthwise. Using a spoon, scoop out the potato flesh from each half, leaving about a 1/4-inch border of potato attached to the skin to maintain structure. Reserve the scooped potato flesh for another use, if desired.
⏱️ 10 min
- 7
Lightly brush the inside and outside of the scooped potato skins with additional oil. Return the potato skins to the baking sheet and bake at 400°F for 15 minutes. Flip the skins over and bake for another 15 minutes to make them extra crispy.
⏱️ 30 min•🌡️ 400
- 8
Remove the crispy potato skins from the oven. Sprinkle 1 cup of shredded cheese evenly into the bottom of each potato skin. Then, fill each skin generously with the prepared taco beef mixture. Top the filled potato skins with more shredded cheese.
⏱️ 5 min
- 9
Return the loaded potato skins to the oven and bake for 10 minutes, or until the cheese is melted and bubbly and the filling is heated through.
⏱️ 10 min•🌡️ 400
- 10
Remove the loaded potato skins from the oven. Top each potato skin with a dollop of sour cream, diced tomatoes, diced avocado, chopped cilantro, diced white onion, thinly sliced serrano pepper, and crumbled Cotija cheese. Serve immediately with lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Taco Potato Skins
For the Potato Skins
- 4 russet potatoes
- 2 tablespoons oil, plus more for lubing potatoes
- 1/2 teaspoon salt, as needed for seasoning potatoes
For the Taco Beef Filling
- 1 1/2 pounds ground beef
- 1 packet taco seasoning
- 1/2 cup chipotle salsa
- 1 cup shredded cheese, plus more for topping
For the Toppings
- 1/2 cup sour cream, as needed
- 1/2 cup diced tomatoes
- 1/2 cup diced avocado
- 1/4 cup cilantro, chopped
- 1/4 cup white onion, diced
- 1 serrano pepper, thinly sliced
- 1/4 cup Cotija cheese, crumbled
- 1 lime, cut into wedges
Instructions
- 1
Preheat your oven to 400°F. Scrub the russet potatoes clean under cold running water. Pat them dry. Poke several holes in each potato using a fork. Lightly coat each potato with oil and season generously with salt. Place the seasoned potatoes on a baking sheet.
⏱️ 10 min•🌡️ 400 - 2
Bake the potatoes in the preheated oven for about 1 hour, or until they are tender when pierced with a fork.
⏱️ 60 min•🌡️ 400 - 3
While the potatoes are baking, brown the ground beef in a large skillet over medium-high heat. Break up the beef with a spoon as it cooks. Once fully browned, drain any excess fat from the skillet.
⏱️ 10 min - 4
Add the taco seasoning to the cooked ground beef and mix well to combine. Stir in the chipotle salsa and continue to cook for 2-3 minutes, allowing the flavors to meld. Remove from heat and set aside.
⏱️ 5 min - 5
Once the baked potatoes are done, remove them from the oven and let them cool for about 15 minutes, until they are cool enough to handle.
⏱️ 15 min - 6
Carefully cut each cooled potato in half lengthwise. Using a spoon, scoop out the potato flesh from each half, leaving about a 1/4-inch border of potato attached to the skin to maintain structure. Reserve the scooped potato flesh for another use, if desired.
⏱️ 10 min - 7
Lightly brush the inside and outside of the scooped potato skins with additional oil. Return the potato skins to the baking sheet and bake at 400°F for 15 minutes. Flip the skins over and bake for another 15 minutes to make them extra crispy.
⏱️ 30 min•🌡️ 400 - 8
Remove the crispy potato skins from the oven. Sprinkle 1 cup of shredded cheese evenly into the bottom of each potato skin. Then, fill each skin generously with the prepared taco beef mixture. Top the filled potato skins with more shredded cheese.
⏱️ 5 min - 9
Return the loaded potato skins to the oven and bake for 10 minutes, or until the cheese is melted and bubbly and the filling is heated through.
⏱️ 10 min•🌡️ 400 - 10
Remove the loaded potato skins from the oven. Top each potato skin with a dollop of sour cream, diced tomatoes, diced avocado, chopped cilantro, diced white onion, thinly sliced serrano pepper, and crumbled Cotija cheese. Serve immediately with lime wedges on the side.
⏱️ 5 min