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.
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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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:
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:
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)
Other Potato Recipes:
- Cast Iron Skillet Cheesy Potatoes
- Mashed Potato Patties
- Cheddar and Bacon Potato Skins
- Jacked Baked Potato with crispy skins
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Potato Skin Tacos
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
