Taco Potato Shells Recipes

TACO POTATO SHELLS

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.

TACO-STUFFED POTATO SKINS

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

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.

TACO POTATO SHELLS

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.

CRISPY POTATO TACOS RECIPE BY TASTY

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!

TACO POTATO SKINS

Steps:

• Cut each potato lengthwise into quarters.
• With a spoon, scoop out the pulp, leaving a 1/4 inch shell and discard pulp.
• In a small bowl, mix together the butter and taco seasoning.
• Brush butter mixture over both sides of the potato skins.
• Place skin side down on a greased baking sheet.
• Sprinkle with cheese, bacon, and onions.
• Bake at 350 degrees for 5 to 10 minutes or until the cheese is melted.
• Serve with salsa and sour cream.