Taco Potato Skins
Transform your game day snacks or weeknight appetizers with these irresistible Taco Potato Skins! A fusion of classic potato skins and bold taco flavors, this recipe features crispy, oven-roasted russet potato shells loaded with savory taco-seasoned ground beef and melted cheddar cheese. Garnished with a medley of fresh toppings like sour cream, diced tomatoes, sliced green onions, and cilantro (with a spicy jalapeño kick, if you like), each bite delivers the perfect balance of creamy, crispy, and zesty. Whether you're entertaining guests or indulging in comfort food cravings, these Taco Potato Skins are an easy, crowd-pleasing treat that’s ready in just over an hour. Perfect for parties, game nights, or creative spins on taco night—this dish combines all your favorite Tex-Mex flavors in one irresistible bite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 pounds Ground beef
- 2 tablespoons Taco seasoning
- 0.25 cups Water
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.5 cup Diced tomatoes
- 0.25 cup Sliced green onions
- 2 tablespoons Chopped fresh cilantro
- 1 small, sliced Jalapeños (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly, then pat them dry.
Rub each potato with olive oil and a pinch of salt, then place them directly on the oven rack. Bake for 45-50 minutes, or until tender when pierced with a fork. Remove from the oven and let cool for 10 minutes.
While the potatoes cool, cook the ground beef in a skillet over medium-high heat. Break the beef into crumbles and cook until browned, about 6-7 minutes. Drain any excess fat.
Add taco seasoning and water to the browned beef. Stir and simmer for 2-3 minutes until the beef is well-coated and the mixture thickens. Set aside.
Once the potatoes are cool enough to handle, slice each one lengthwise and carefully scoop out the flesh, leaving about 1/4-inch of potato attached to the skin. Reserve the scooped-out potato for another use (like mashed potatoes or soup).
Brush the inside of the potato skins with olive oil and sprinkle lightly with salt. Arrange them skin-side down on a baking sheet and bake for 10 minutes at 400°F to crisp them up.
Fill each potato skin with the seasoned taco beef, then top with shredded cheddar cheese. Return to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
Remove the potato skins from the oven and let cool for 2 minutes. Top each one with a dollop of sour cream, diced tomatoes, sliced green onions, chopped cilantro, and optional jalapeños.
Serve immediately and enjoy your crispy, flavorful taco potato skins!
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 461 mg | 20% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.0 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 841 mg | 18% | |
*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.
