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Potato Skin Tacos

Potato Skin Tacos are loaded with seasoned taco meat and cheese.   This is an easy taco topped potato skins recipe that can also be used to make Mexican stuffed potatoes.

 

Potato Skin Tacos

 

We love potato skins and we love Mexican food here on the Ranch.  So it was just a matter of time that we would make these taco topped potato skins.  They can be served as a main dish or as appetizers for any gathering and are out of this world delish.   These potato skins are filled with a homemade taco meat recipe and topped with melted cheese.  

 

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taco potato skins, mexican stuffed potato

 

This recipe brings the two great flavors of tacos and potato skins together to create this amazingly flavorful dish.   If you love Mexican food then these are sure to be a hit at your house.  

 

 

NOTE: Mexican stuffed potatoes can also be made by topping whole baked potatoes with our taco meat recipe.  This would make an easy weeknight dinner.  

 

Potato Skin Tacos Recipe:

rotel, hamburger meat, cheese and onion

 

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

 

How to make Taco Potato Skins:

 

baked potatoes

 

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.

 

Taco Meat for potato skins

 

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. 

 

seasoned taco meat

 

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.

 

Baked Potatoes cut in half

 

Remove the potatoes from the oven and carefully slice each one in half.  Be care they will be very hot.

 

Potato skins for tacos

 

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. 

 

taco potato skins halved

 

Now cut each potato skin half into half again and place on parchment lined baking sheet.  

 

mexican stuffed potato

 

Top each potato skin half with the taco meat mixture using all of the meat. 

 

cheesy potato skins

 

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.

 

taco topped potato skins, mexican stuffed potato

 

Remove the baking sheet from the oven and top the potato skins with sliced green onions.   

 

Taco Potato Skins on Plate, mexican stuffed potato

 

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)

 

Other Potato Recipes:

 

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Potato Skin Tacos
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Potato Skin Tacos

Potato Skin Tacos loaded with seasoned taco meat and cheese! Or you could make Mexican stuffed potatoes. This is an easy taco topped potato skins recipe.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: Mexican stuffed potatoes., Potato Skin Tacos, taco potato skins, taco topped potato skins
Servings: 8
Calories: 419kcal
Author: Evelyn

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

Calories: 419kcal | Carbohydrates: 38g | Protein: 20g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 586mg | Potassium: 965mg | Fiber: 3g | Sugar: 3g | Vitamin A: 696IU | Vitamin C: 14mg | Calcium: 237mg | Iron: 3mg

 

 

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