Best 9 Taco Potato Shells Recipes

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.

HARD TACO SHELLS

Steps:

• Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).
• Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy. Leftovers may be heated in the oven for crisping.

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!

PUFFY TACO SHELLS

Steps:

• Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time.
• Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick.
• Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
• When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
• Fill with your favorite taco fixings and serve while shells are still warm.

LOADED TACOS POTATO SKINS

Steps:

• Toppings: Shredded chicken mixed with taco seasoning, queso blanco, sour cream, salsa, pickled jalapenos and cilantro
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

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 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.

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.

CRISP TACO SHELLS

Steps:

• In a heavy-bottomed, straight-sided skillet, heat 1 inch vegetable oil over medium until it registers 350 degrees on a deep-fry thermometer. Add a corn tortilla and fry 15 seconds per side.
• Fold tortilla in half, pressing one side to bottom of skillet and holding other side up with tongs. Cook until crisp and golden, 15 to 30 seconds. Flip and repeat, pressing other side into oil.
• Drain on paper towels. Repeat to make as many shells as you like; a good rule of thumb is 2 tacos per person.