TACO-STUFFED POTATO SKINS

Taco-Stuffed Potato Skins image

Classic potato skins are stuffed with juicy ground beef, sour cream, jalapenos, and other taco-inspired toppings for a satisfying snack sure to please everyone at your game-day party.

Provided by Martha Stewart

Number Of Ingredients 18

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Ingredients

8 small russet potatoes (about 3 pounds), washed and dried
1/3 cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1/4 cup milk
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, finely chopped
1 small jalapeno, finely chopped
2/3 pound ground beef
2 1/2 teaspoons chili powder
Pinch cayenne, pepper
1/4 teaspoon cumin
2 medium tomatoes, chopped
2 1/2 cups shredded sharp white cheddar cheese
2 tablespoons finely chopped chives, plus more for serving
Chopped cooked bacon, for serving
Finely chopped pickled jalapenos, for serving
Cilantro leaves, for serving

Steps:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Place potatoes on prepared baking sheet. Transfer to oven and roast until easily pierced with the tip of a sharp knife, 55 to 60 minutes. Remove from oven and let cool slightly, about 10 minutes.
Halve potatoes lengthwise. Using a small spoon, gently scoop out all but 1/2 inch potato into a medium bowl; set skins aside. Add sour cream, butter, and milk to bowl with potato; season with salt and pepper. Using a potato masher, mash until smooth and combined. Set aside.
Heat olive oil in a large skillet over medium heat. Add onions and jalapenos and cook, stirring, until soft and translucent, 3 to 5 minutes. Add beef and stir to combine. Continue to cook, stirring often, until beef is cooked through, about 10 minutes. Stir in chile powder, cayenne, cumin, 2 teaspoons salt, and 1 chopped tomato. Remove from heat and fold beef mixture into mashed potato mixture along with 1 cup cheese and chives; season with salt and pepper.
Spoon potato and meat mixture into hollowed-out potato skins and place on a parchment paper-lined baking sheet. Sprinkle potato skins with remaining 1 cup cheese and transfer to oven; bake until cheese is melted and potatoes are hot, about 20 minutes. Serve topped with sour cream, remaining chopped tomato, chives, bacon, pickled jalapenos, and cilantro.

*** Explore more Taco-Stuffed Potato Skins Recipes »

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Majid Jameel

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I can't wait to try these with different fillings.

monnan monnan

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These potato skins are a great way to use up leftover taco meat.

Pam Turner

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I love that you can customize the filling to your own liking.

Emanuel Mapung'o

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These are a great appetizer or party food.

crazy tom ff (Abid Abdullah)

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I'll definitely be making these again.

Sumantha Govender

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These were really easy to make and they turned out great!

John Meneskie

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The skins were a little soggy, but the filling was delicious.

Hossam Ragab

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These potato skins were a little too spicy for me, but my husband loved them.

Rab nawaz Rab Nawaz

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I'm not a huge fan of potato skins, but these were actually really good. The filling was flavorful and the skins were nice and crispy.

TheSolComplex

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These are the best taco-stuffed potato skins I've ever had. The filling is perfectly seasoned and the skins are crispy on the outside and fluffy on the inside.