Taco Topped Potatoes Recipes

Steps:

• Pierce potatoes with fork. Arrange in spoke pattern on microwave-safe paper towel in microwave. Microwave on High for 12 to 14 minutes or until tender, turning potatoes and rearranging halfway through cooking. Cool 3 minutes.
• Meanwhile, heat taco sauce with seasoned ground beef as directed on package.
• To serve, cut potatoes in half lengthwise; mash slightly with fork. Spoon about 1/2 cup ground beef mixture over each potato. Top with Cheddar cheese, tomato and green onions.

Steps:

• Scrub and pierce potato; place on a microwave-safe plate. Microwave, uncovered, on high for 3-4 minutes on each side or until tender; set aside. , Crumble meat into a shallow microwave-safe bowl; add onion. Cover and microwave on high for 1-1/2-2 minutes or until meat is no longer pink, stirring once; drain. Stir in salsa and Worcestershire sauce. , Cut potato in half lengthwise; fluff pulp with fork. Top each half with meat mixture, cheese and sour cream.

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce each several times with a fork. If desired, rub with oil. Bake until tender, 50-75 minutes., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-4 minutes, stirring occasionally. , With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon beef mixture over top. Serve with toppings.

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes in a large bowl, drizzle with the olive oil and sprinkle with the taco seasoning. Toss to coat thoroughly.
• Pour out onto 2 baking sheets and roast until sizzly and somewhat crisp, shaking the pans as you go, 35 to 40 minutes.

Steps:

• In a skillet, brown beef; drain.
• Add taco seasoning; prepare according to package directions.
• With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork.
• Top with taco meat, cheese and onions.
• Serve with salsa and/or sour cream, if desired.

Steps:

• Prepare mashed potatoes according to package directions.
• Heat oil in a skillet over medium heat. Sautee diced onions in oil until tender and translucent, 3 to 5 minutes. Add cooked mashed potatoes and season with salt and pepper.
• Place tortillas on a plate. Heat in microwave until pliable, 15 to 20 seconds.
• Place 1/4 cup of potato mixture in each tortilla, fold in half and secure each end with toothpicks.
• Heat oil in a skillet until shimmering. Fry each taco until crispy and golden brown, about 1 minute on each side.
• Remove toothpicks and top with garnishes.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
• Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
• In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.