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To make Loaded Taco Potato Skins, you need simple and fresh ingredients. Here’s what you’ll need: - 4 large russet potatoes - 1 cup ground turkey or beef - 1 packet taco seasoning - 1 cup shredded cheddar cheese - 1 cup black beans - 1 cup diced tomatoes - ½ cup sour cream - ½ cup sliced jalapeños - ¼ cup chopped green onions - Olive oil - Salt and pepper Each ingredient plays a key role in creating rich flavors. The russet potatoes form the base, offering a sturdy and crispy shell. Ground turkey or beef adds protein and heartiness. Taco seasoning brings that classic taste, tying everything together. Next, the shredded cheddar cheese melts beautifully, creating a rich topping. Black beans and diced tomatoes boost texture and flavor. Sour cream adds a creamy finish, while jalapeños kick up the heat. Finally, green onions provide a fresh crunch and a pop of color. These ingredients work together to create a fun and tasty meal. Feel free to mix and match based on your taste! {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). This helps cook the potatoes evenly. 2. Scrub the potatoes under cold water. Dry them well with a towel. 3. Pierce each potato several times with a fork. This lets steam escape while cooking. 4. Rub each potato with olive oil, salt, and pepper. This adds flavor to the skin. 1. Heat a skillet over medium heat. This ensures the meat cooks well. 2. Add the ground turkey or beef to the skillet. Cook until it is browned. 3. Use a spatula to break the meat apart as it cooks. This helps it brown evenly. 4. Stir in the taco seasoning. Follow the package instructions for best results. 1. When the potatoes are tender, take them out of the oven. Let them cool slightly. 2. Cut each potato in half lengthwise. Be careful, as they will be hot. 3. Scoop out some of the flesh, leaving a thin layer on the skin. This makes a bowl for the filling. 4. Brush the insides of the potato skins with olive oil. This keeps them crisp. 5. Place them cut side down on a baking sheet. Bake for 10-15 minutes until crispy. 1. Remove the potato skins from the oven and flip them over. 2. Spoon the cooked taco meat into each skin. Be generous with the filling! 3. Top each with black beans and diced tomatoes. Then sprinkle cheddar cheese on top. 4. Return the skins to the oven for 5-10 minutes. Watch for the cheese to melt and bubble. 5. Once out of the oven, drizzle sour cream over each skin. Top with jalapeños and green onions. To get crispy potato skins, oven temperature is key. Set your oven to 400°F (200°C) before baking. This high heat helps the skins crisp up nicely. Once you prepare the potatoes, rub them with olive oil. This adds flavor and aids in crisping. Don’t skip the salt and pepper; they make a big difference! You can take these loaded skins to the next level. Add creamy avocado or zesty salsa for extra flavor. If you like heat, toss in more jalapeños or a splash of hot sauce. Adjust the taco seasoning to your taste. You can even mix in some cumin or chili powder for a unique twist! These loaded potato skins shine as a main dish, but they pair well with sides. Serve them with a fresh side salad or tortilla chips. You can also place them on a colorful platter for a fun touch. Consider adding a few lime wedges for a burst of freshness. Enjoying them with friends makes them even better! Pro Tips Choose the Right Potatoes: For the best texture, use large russet potatoes as they have a fluffy interior and crispy skin when baked. Season Generously: Don't skimp on seasoning the potato skins; a good rub of olive oil, salt, and pepper enhances their flavor. Customize Your Toppings: Feel free to get creative with toppings! Add avocado, corn, or your favorite salsa for a personal touch. Serve Immediately: These potato skins are best enjoyed fresh out of the oven while the cheese is melty and the skins are crispy. {{image_2}} You can easily make this dish meat-free. Swap the ground turkey or beef for vegetables or tofu. Use a mix of bell peppers, zucchini, or mushrooms. Tofu can add a nice texture. Season your veggies with taco seasoning for flavor. If you like heat, add jalapeños or hot sauce. You can mix in fresh jalapeños with the toppings. For extra spice, try a spicy taco seasoning. This will give your skins a nice kick. Always adjust to your taste. Cheese can change the whole dish! While cheddar is great, try pepper jack for heat. You can also use Monterey Jack or even crumbled feta. Each cheese gives a unique flavor. Mix and match to find your favorite combination. To store your Loaded Taco Potato Skins, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to enjoy them later, freeze them. They can last for up to three months in the freezer. Just remember to wrap them well to prevent freezer burn. When reheating, I recommend using the oven. Preheat it to 350°F (175°C). Place the potato skins on a baking sheet. Heat them for about 10-15 minutes. This keeps the skins crispy and warm. If you use a microwave, they may get soggy. If you must use the microwave, heat them in short bursts. This helps keep some crispness. Yes, you can use other potatoes. Yukon golds work well for a creamier texture. Red potatoes add a nice color and hold their shape. Just remember to adjust baking time for smaller or larger potatoes. You can use ground chicken or pork for a different taste. If you want a meatless option, try black beans or lentils. Both options give you that hearty feel. Yes, you can prepare them ahead. Bake the potatoes and cool them. Store the cooked potatoes in the fridge for up to two days. When you’re ready, assemble and bake them before serving. Yes, this recipe is naturally gluten-free. Just check the taco seasoning packet to ensure it is gluten-free. You can also make your own seasoning to be safe. Loaded Taco Potato Skins are fun to make and tasty to eat. You learned how to prepare the potatoes, cook the meat, and assemble the skins. We also covered tips for crispy skins and tasty variations. You can swap ingredients or adjust spice levels to fit your taste. These skins are perfect for parties or a family meal. Enjoy your cooking adventure and share these delicious bites with friends. I can't wait to hear how yours turn out!

Loaded Taco Potato Skins

Crispy potato skins filled with seasoned meat, beans, cheese, and topped with fresh ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine Mexican
Servings 4

Ingredients
  

  • 4 large russet potatoes
  • 1 cup ground turkey or beef
  • 1 packet taco seasoning
  • 1 cup shredded cheddar cheese
  • 1 cup black beans, drained and rinsed
  • 1 cup diced tomatoes
  • 0.5 cup sour cream
  • 0.5 cup sliced jalapeños (fresh or pickled)
  • 0.25 cup chopped green onions
  • to taste olive oil
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Scrub the potatoes under cold water, then dry them thoroughly. Pierce each potato several times with a fork and rub them with olive oil, salt, and pepper.
  • Bake the potatoes directly on the oven rack for about 45-60 minutes, or until they are tender and the skins are crispy.
  • While the potatoes are baking, heat a skillet over medium heat. Add ground turkey or beef and cook until browned, breaking it apart with a spatula.
  • Stir in taco seasoning and follow package instructions, adding a little water if necessary. Cook for another 5 minutes, then set aside.
  • Once the potatoes are done, let them cool slightly. Cut each potato in half lengthwise and scoop out a bit of the flesh, leaving a thin layer on the skin.
  • Brush the insides of the potato skins with olive oil and place them cut side down on a baking sheet. Return them to the oven and bake for an additional 10-15 minutes until they are crispy.
  • Remove the potato skins from the oven and flip them over. Spoon the cooked taco meat into each skin generously.
  • Top with black beans, diced tomatoes, and sprinkle cheddar cheese over each skin.
  • Return to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.
  • Once out of the oven, drizzle sour cream and top with jalapeños and green onions.

Notes

Feel free to customize toppings based on your preference.
Keyword appetizer, loaded, potato skins, taco