Potato Skin Tacos
Looking for a tasty and unique taco idea? Look no further than these Potato Skin Tacos! These taco topped potato skins are loaded with seasoned taco meat and cheese. Turn a classic dish into a deliciously unexpected twist of Mexican stuffed potatoes for are for a fun and flavorful appetizer or meal.
Get ready to spice up your meal with these irresistible Potato Skin Tacos. This creative recipe combines the crispy, hearty goodness of potato skins with the bold flavors of seasoned taco meat and melted cheese, perfect as a main dish or a crowd-pleasing appetizer. Whether you’re a fan of Mexican cuisine or just love a fun twist on classic comfort food, these taco-topped potato skins are easy to make and guaranteed to be a hit at any gathering!
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These Potato Skin Tacos are a flavor-packed fusion of crispy potato skins and zesty taco goodness that’s sure to impress! Loaded with seasoned taco meat, melted fiesta blend cheese, and a garnish of fresh green onions, they’re perfect as a hearty appetizer or a fun main dish. Paired with a side of sour cream for dipping, this easy recipe delivers big on taste with minimal fuss. Try these for your next gathering or weeknight dinner, and watch them disappear!
Tired of the same old tacos? Why not try something new with these mouthwatering Potato Skin Tacos? Trust us, your family and friends will thank you.
Potato Skin Tacos Recipe:
Ingredients:
- 4 large russet potatoes
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 1 packet taco seasoning (3 Tablespoons)
- ¼ cup water
- 1- 10 ounce can diced tomatoes with green chilies (We use Rotel)
- 2 cups shredded fiesta blend cheese
- Chopped green onion for garnish
- Sour cream for dipping
Equipment Needed:
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Large Skillet
- Meat Chopper, optional
🥣 Recipe Tips
- Crispier Potato Skins: After scooping out the potato flesh, brush the inside of the potato skins with a thin layer of vegetable oil and sprinkle with a pinch of salt before adding the taco meat. This helps enhance crispiness during the final bake, giving your Potato Skin Tacos a perfect crunchy texture.
- Boost Taco Meat Flavor: For a spicier kick, add a pinch of cayenne pepper or a splash of hot sauce to the taco meat mixture while it simmers with the taco seasoning and Rotel. This deepens the flavor profile, making the filling even more vibrant and customizable to your taste.
- Even Cheese Melting: Distribute the shredded fiesta blend cheese evenly over the taco meat and slightly press it down to ensure it adheres well. For an extra gooey finish, cover the baking sheet with foil for the first 10 minutes of the final bake to trap heat and melt the cheese uniformly before uncovering to crisp the skins.
How to make Taco Potato Skins:
Preheat your oven to 400° F. Line a baking sheet with parchment paper and poke holes in each potato with a fork. Brush each potato all over with the vegetable oil. Place the potatoes in the preheated oven and bake for 1 hour until tender.
While the potatoes are cooking, place the ground beef in a large skillet with the onion and cooked until done and brown. Using this Meat Chopper makes cooking ground meat easier.
When the meat is cooked completely, stir in the taco seasoning, water and Rotel. Simmer for 10 minutes, until the sauce has thickened, then remove skillet from heat.
Remove the potatoes from the oven and carefully slice each one in half. Be care they will be very hot.
As soon as you can scoop out the center of each potato, leaving a thin layer of potato above the skin. You might to use pot holders to hold the potato as you scoop since it will be hot. Save the potato that you scoop out and use it for mashed potatoes, hash browns or even a dish of potato salad.
Now cut each potato skin half into half again and place on parchment lined baking sheet.
Top each potato skin half with the taco meat mixture using all of the meat.
Top each potato with the shredded cheese. Return the pan to the oven and bake for 15 minutes, until the cheese is melted and the taco topped potato skins are crispy.
Remove the baking sheet from the oven and top the potato skins with sliced green onions.
Serve the taco topped potato skins with sour cream on the side for dipping. (Serving size is two pieces per person but feel free to have more)
🥣 Recipe
Ingredients
- 4 Large russet potatoes
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1 small onion finely chopped
- 1 packet taco seasoning 3 Tablespoons
- ¼ cup water
- 1 10 ounce can Rotel Diced tomatoes with green chilies
- 2 cups fiesta blend cheese shredded
- Chopped green onion for garnish
- Sour cream for dipping
Instructions
- Preheat your oven to 400° F. Line a baking sheet with parchment paper and poke holes in each potato with a fork. Brush each potato all over with the vegetable oil. Place the potatoes in the preheated oven and bake for 1 hour until tender.
- While the potatoes are cooking, brown the ground beef in a large skillet with the onion.
- When the meat is cooked completely, stir in the taco seasoning, water and diced tomatoes. Simmer for 10 minutes, until the sauce has thickened, then remove skillet from heat.
- Remove the potatoes from the oven and carefully slice each one in half.
- Scoop out the center of each potato, leaving a thin layer of potato above the skin
- Now cut each potato skin half into half again and place on parchment lined baking sheet.
- Top each potato skin half with the taco meat mixture and shredded cheese.
- Return the pan to the oven to bake for 15 minutes, until the cheese is melted and the taco topped potato skins are crispy.
- Remove the baking sheet from the oven and top the potato skins with sliced green onions.
- Serve the taco topped potato skins with sour cream on the side for dipping. Enjoy!
Nutrition
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