Taco Potato Shells
Transform your Taco Tuesday with these irresistible Taco Potato Shells! This creative recipe combines all your favorite taco flavors with the comforting textures of baked russet potatoes. Each potato is twice-baked for a perfectly crisp shell and stuffed with a flavorful taco-seasoned ground beef or turkey filling. A generous sprinkle of melted cheddar cheese crowns each shell, while fresh toppings like salsa, sour cream, shredded lettuce, and juicy diced tomatoes add vibrant color and bold flavors. Perfect for weeknight dinners or game-day spreads, these versatile, gluten-free taco potato boats deliver big flavor in every bite. Ready in about an hour, this dish is easy to make and guaranteed to impress your family and friends!
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Recipe Information
Ingredients
- 4 Large russet potatoes
- 1 lb Ground beef or ground turkey
- 2 tbsp Taco seasoning
- 2 tbsp Olive oil
- 1 cup Cheddar cheese, shredded
- 0.5 cup Salsa
- 0.5 cup Sour cream
- 1 cup Lettuce, shredded
- 2 Tomatoes, diced
- 2 tbsp Chopped cilantro (optional)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Scrub the russet potatoes clean and pat them dry. Pierce each potato a few times with a fork.
Rub the potatoes with 1 tablespoon of olive oil and a pinch of salt, then place them directly on the oven rack. Bake for 45-50 minutes, or until they are tender when pierced with a knife.
While the potatoes are baking, heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil.
Add the ground beef (or ground turkey) to the skillet and cook, breaking it apart with a spatula, until browned and fully cooked, about 6-7 minutes.
Stir in the taco seasoning and 1/4 cup of water. Simmer for 2-3 minutes, or until the seasoning coats the meat and the mixture thickens. Remove from heat and set aside.
Once the potatoes are done baking, let them cool for 5 minutes. Carefully slice each potato in half lengthwise.
Scoop out the insides of the potatoes, leaving about 1/4 inch of potato flesh on the skin, to create a 'shell.' Reserve the scooped-out potato for another use (like mashed potatoes).
Brush the inside of the potato shells lightly with olive oil and sprinkle with salt and pepper. Return the shells to the oven and bake for an additional 10 minutes to crisp them up.
Remove the potato shells from the oven and fill each one with the taco meat mixture. Top with shredded cheddar cheese.
Place the stuffed potato shells back in the oven for 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let them cool slightly. Add your desired toppings, such as salsa, sour cream, shredded lettuce, diced tomatoes, and chopped cilantro.
Serve warm and enjoy your Taco Potato Shells!
Nutrition Facts
Calories |
3214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.8 g | 218% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 6070 mg | 264% | |
| Total Carbohydrate | 294.9 g | 107% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 27.6 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1240 mg | 95% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 8558 mg | 182% | |
*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.
