Taco-Stuffed Potato Skins

Total Time:
1 hr 45 min
20 min
5 min
1 hr 20 min

16 servings

  • 8 small russet potatoes (about 4 pounds), washed and dried
  • 2 tablespoons olive oil
  • 2 large onions, finely chopped
  • 2 small jalapenos, seeded and finely chopped
  • 2 pounds lean ground beef
  • 1/3 cup tomato paste (from a 6-ounce can)
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon plus 1 teaspoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon freshly ground pepper
  • 1/2 cup heavy cream
  • 2 cups grated Cheddar
  • 3 green onions (scallions), finely chopped
  • 3 tomatoes, chopped
  • 2 avocados, chopped
  • Chopped fresh cilantro, for garnish
  • Sour cream, for serving, optional
  • Preheat the oven to 400 degrees F.

  • Put the potatoes on a baking sheet and roast until easily pierced with the tip of a sharp knife, about 1 hour. Let cool slightly. Do not turn the oven off.

  • Halve the potatoes lengthwise. Using a small spoon, gently scoop the potato flesh into a bowl, leaving about 1/2 inch on the skins. Set the skins aside. Reserve the potato flesh for another use, such as Tricia's Baked Potato Soup.

  • Heat the olive oil in a large skillet over medium heat. Add the onions and jalapenos and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the beef and continue to cook, stirring often, until the beef is cooked through. Stir in the tomato paste, cumin, chili powder, garlic powder, salt and pepper to combine and cook 1 minute more. Add the heavy cream and cook, stirring, until incorporated and heated through, about 1 minute.

  • Spoon the beef mixture into the hollowed-out potato skins. Put the potato skins on a parchment-lined baking sheet. Sprinkle with the Cheddar and bake until the cheese is melted, about 3 minutes. Transfer to a platter and top with the green onions, tomatoes, avocados, cilantro and sour cream if using.

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    Recipe courtesy of Stacey Poon-Kinney