| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 40 min |
| Yield: | 16 servings |
Ingredients
- 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
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 388 |
| Total Fat | 26 g |
| Saturated Fat | 10 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 68 mg |
| Sodium | 648 mg |
Reviews
I’ve made these twice already. My family loved them! The only thing I did different was add salsa to the top.
Turned out ok, glad I tried it but not sure I’d make it again. For leftovers I cut up the leftover potatoes and made nachos
These were good but next time I’m definitely cutting the cumin in half, it was a little overpowering. Overall the concept was really good, it looked cute on the plates for presentation. Also won’t be buying organic sour cream ever again, that stuff sucks and does not taste the same lol making the coordinating soup tomorrow and really excited about it
These were delicious and a terrific use of the skins after making the baked potato soup from the same episode. I will probably use this recipe for taco meat from now on!
I made the taco stuffed potato skins & baked potato soup before the Tennessee football game. They were a touchdown!!!!! Hope Tennessee wins this week like they did last week when they whipped those dawgs!!
Just delish! Added a 10 oz can of diced tomatoes with green chilies to the meat mixture. Really yummy, will definitely make it again!
I just made this recipe yesterday for my coworkers and I must say hands down delicious!!! The meat cooked down in tomato paste and heavy cream was amazing, thank you Trisha for such a yummy recipe, I did not change a thing!!
I had some cooked chicken I shredded – excellent! I did add more milk so it could absorb all the flavors and OMG! Awesome!