Taco potatoes are an awesome twist on two favorite staple foods – baked potatoes and tacos!
I got the idea for taco potatoes when I realized that baked potatoes and tacos has something in common…They had a lot of the same toppings! Sour cream and cheese are things that normally go on both types of food, so what if I smooshed them together?!
Potatoes are so versatile. I love that they can be the base or vessel for any flavor combination. In this case, all the fixings turn potatoes into Mexican fare, I used smooth guacamole, and between the guac and sour cream, I didn’t even need to add butter because it was creamy enough without any!
Local Spotlight: Lean ground beef from the farmers market stand is always the best way to go!
Have you made any food mash-up recently? What’s your best combo?
Taco Potatoes [GF]
Taco Seasoning & Meat
- 2 T. chili powder
- 1/2 t. garlic powder
- 1 t. onion powder
- 1/2 t. dried oregano
- 1 t. paprika
- 2 t. ground cumin
- 2 t. sea salt
- 1/4 t. chipotle chili powder optional
- 2 lbs. ground beef
- 3/4 C. Water
Pico de Gallo:
- 3 Roma tomatoes
- 1/2 onion
- 1 small jalapeño
- 1/4 C. chopped cilantro fresh
- 1 lime juiced
- 1/2 t. Salt
- Sour cream
- Green onions
- 6 russet potatoes scrubbed
- 6 T. olive oil
- 12 t. Kosher salt
- Preheat the oven to 350 degrees Fahrenheit.
- Scrub each potato, poke 8-10 times with a fork or knife for ventilation, and then coat with 1 T. olive oil and 2 t. kosher salt.
- Place potatoes on a cookie sheet and bake for 75 minutes.
Pico de Gallo:
- To make your own salsa, chop all ingredients and toss together.
- Season with salt and lime juice. Set aside.
- In a large skillet, brown ground beef on medium heat.
- Combine all taco seasonings together and sprinkle over the meat.
- Add in water and reduce heat to low, and let reduce down, stirring occasionally.
- Split a potato lengthwise, and fill it with your favorite toppings: sour cream, taco meat, cheese, salsa, guacamole and more!