TACO POTATO SHELLS
My husband, Alex, loves hearty meals, so this meat-and-potato dish is right up his alley! Some times I serve the leftover pulp as mashed potatoes on the side. - Kathy Ravis, Vermillion, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut potatoes in half lengthwise. Carefully scoop out pulp, leaving a thin shell (refrigerate pulp for another use). Brush inside and outside of potato shells with butter. , Place cut side up on an ungreased baking sheet. Bake, uncovered, at 375° for 20 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Spoon into potato shells; sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Top with sour cream and onions.
Nutrition Facts : Calories 375 calories, Fat 14g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 766mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 20g protein.
CRISPY POTATO TACOS RECIPE BY TASTY
Here's what you need: large russet potatoes, sour cream, garlic, cumin, salt, oregano, corn tortillas, oil, sour cream, salsa, cotija cheese, fresh cilantro
Provided by Claire Nolan
Categories Dinner
Time 30m
Yield 8 tacos
Number Of Ingredients 12
Steps:
- Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
- Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
- Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
- Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
- On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
- Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
- Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
- Serve with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 177 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 gram
TACO-STUFFED POTATO SKINS
Provided by Trisha Yearwood
Categories appetizer
Time 1h45m
Yield 16 servings
Number Of Ingredients 18
Steps:
- 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.
TACO POTATO SHELLS
Make and share this Taco Potato Shells recipe from Food.com.
Provided by Tootsie
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Scrub and pierce potatoes.
- Bake at 375F for 1 hour or until tender.
- Cut potatoes in half lengthwise.
- Carefully scoop out pulp, leaving a thin shell (refrigerate pulp for another use) Brush inside and outside of potato shells with butter.
- Place cut side up on an ungreased baking sheet.
- Bake, uncovered, at 375F for 20 minutes.
- Meanwhile in a skillet, cook beef over medium heat until no longer pink; drain.
- Add tomatoes and taco seasoning.
- Bring to a boil.
- Reduce heat; simmer, uncovered for 20 minutes.
- Spoon into potato shells; sprinkle with cheese.
- Bake, uncovered, 5- 10 minutes longer or until cheese is melted.
- Top with sour cream and onions.
Nutrition Facts : Calories 329.3, Fat 19.2, SaturatedFat 9.3, Cholesterol 72, Sodium 281.2, Carbohydrate 20.4, Fiber 2.4, Sugar 3.4, Protein 18.9
TACO POTATO SHELLS
Make and share this Taco Potato Shells recipe from Food.com.
Provided by taillightsinsightbb
Categories Potato
Time 2h
Yield 6 potatoes, 6 serving(s)
Number Of Ingredients 9
Steps:
- scrub and pierce potatoes.
- bake at 375 degrees for 1 hour or until tender.
- when cool enough to handle, cut potatoes in half, lengthwise.
- carefully scoop out the pulp, leaving a thin shell, ( refrigerate pulp for another use.).
- brush inside and outside of potato shells with butter.
- place cut side up on an ungreased baking sheet.
- bake, uncovered, at 375 degrees for 20 minutes.
- meanwhile, in a skillet, cook beef over medium heat until no longer pink.
- drain.
- add tomatoes and taco seasoning.
- bring to a boil.
- reduce heat.
- simmer, uncovered, for 20 minutes.
- spoon into potato shells.
- sprinkle with cheese.
- bake, uncovered, 5-10 minutes longer or until cheese is melted.
- top with sour cream and onions.
- can top with bacon bits, also, if preferred.
Nutrition Facts : Calories 327.7, Fat 19.2, SaturatedFat 9.3, Cholesterol 72, Sodium 280.4, Carbohydrate 20.1, Fiber 2.3, Sugar 3.3, Protein 18.8
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