Low Carb Taco Potatoes
Transform taco night with this irresistible recipe for Low Carb Taco Potatoes, a fun and flavorful twist on traditional stuffed potatoes that swaps carb-heavy spuds for tender roasted turnips. These low-carb delights are hollowed out and filled with juicy, taco-seasoned ground beef or turkey, then topped with gooey melted cheddar cheese for the ultimate comfort food makeover. Finished with fresh, zesty toppings like sour cream, diced tomatoes, chopped lettuce, and cilantro, these stuffed turnips offer the perfect balance of bold Tex-Mex flavor and wholesome ingredients. Ready in under an hour, this keto-friendly recipe is a deliciously satisfying way to enjoy all your favorite taco flavors without breaking your low-carb goals. Perfect for weeknight dinners or a flavorful meal prep option!
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Recipe Information
Ingredients
- 4 pieces Small white turnips (as a low-carb potato substitute)
- 2 tablespoons Olive oil
- 1 pound Ground beef or ground turkey
- 2 tablespoons Taco seasoning (low-sugar if preferred)
- 1 cup Water
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.5 cup Diced tomatoes
- 0.5 cup Chopped lettuce
- 2 tablespoons Chopped fresh cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash the turnips thoroughly and pat them dry. Cut them in half horizontally for faster cooking.
Place the turnips on the baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and black pepper. Roast in the preheated oven for 25-30 minutes, or until tender when pierced with a fork.
While the turnips are roasting, heat a large skillet over medium heat. Add the ground beef or turkey and cook, breaking it apart with a wooden spoon, until fully browned, about 6-8 minutes. Drain any excess grease if necessary.
Stir in the taco seasoning and water. Simmer the mixture for 3-4 minutes, stirring occasionally, until the meat is evenly coated and most of the liquid has evaporated. Remove from heat.
Once the turnips are done roasting, remove them from the oven and allow them to cool slightly. Hollow out the centers of each turnip half with a spoon, leaving enough flesh to hold its shape. Reserve the scooped-out portions for another use (e.g., mash or soups).
Fill each turnip half with the seasoned taco meat, then sprinkle shredded cheddar cheese on top. Return to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
Remove the stuffed turnips from the oven and let them cool for a few minutes. Top each with a dollop of sour cream, a sprinkle of diced tomatoes, chopped lettuce, and fresh cilantro.
Serve warm and enjoy your Low Carb Taco Potatoes as a satisfying meal that’s both healthy and packed with flavor!
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.4 g | 217% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3270 mg | 142% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 31.6 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1274 mg | 98% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2404 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
