Wednesday, January 20, 2016

Taco Stuffed Baked Potatoes


I love tacos...all kinds. I honestly could eat them every day so was thrilled to see a new "cleanse" book has been released. The Taco Cleanse: The Tortilla-Based Diet Proven to Change Your Life has 75 vegan taco recipes that have reviewers raving. It makes sense...steamed corn tortillas filled with healthy, delicious ingredients. What's not to love?  But today's recipe does not come from the book...and is not especially healthy (hold the cheese & ranch for a healthier version)...but easy to prepare and delicious all the same.



It is Potato Week at Food Network's Comfort Food Feast, and I felt like making baked potatoes. I also felt like eating tacos. So I combined the two. My version of stuffed baked potatoes with some spice. So good. My new favorite potato recipe. Perfect for a crowd because once the potatoes are baked and the toppings prepared, everyone can assemble their own. I think this would make a fun Superbowl Party appetizer. Enjoy!




Taco Stuffed Baked Potatoes
serves 2-4

2-4 large organic baking potatoes
extra virgin olive oil
1 pound ground beef, turkey, tofu or refried beans

1 package organic taco seasoning
grated cheddar cheese

diced onions
diced tomatoes (in season)
sliced radishes
salsa
guacamole
ranch dip/dressing
course sea salt

sea salt
freshly cracked black pepper 

salad greens
tortilla chips

Preheat oven to 400 degrees. Place a wire cooking rack on a rimmed baking sheet. Prick potatoes 5-6 times with a sharp knife. This allows steam to escape while the potatoes are cooking and you get baked potatoes...not steamed potatoes (completely different texture). Using your hands, rub olive oil all over a potato and then place on the prepared rack. Repeat with the rest of the potatoes. Sprinkle potatoes with the coarse sea salt. Roast in oven 1 1/2 to 2 hours until the potatoes give slightly when squeezed.

Prepare taco meat (or beans) according to package instructions. Set aside

When ready, remove potatoes from oven. To serve, slice a potato down the center lengthwise. Gently squeeze to loosen the flesh being careful not to tear the skin. Use a fork to fluff up the flesh and drizzle a bit more olive oil over the top. Sprinkle with grey salt and black pepper. Repeat with the remaining potatoes. Top potatoes with some of the taco meat and the toppings of your choice.  Serve immediately with chips and greens alongside.

Other potato recipes you may enjoy:



It is Soup Week at Food Network's Comfort Food Feast roundup. Do you have a favorite soup dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

Creative Culinary: Bacon and Caramelized Onion Potato Salad
Homemade Delish: 
Parmesan-Crusted Potato Wedges
Elephants and the Coconut Trees: 
Stir-Fried Purple Potatoes
Healthy Eats: 
6 Better Ways to Eat Potatoes
In Jennie's Kitchen: 
Slow Cooked Baked Potatoes
Taste with the Eyes: 
Flatbread Pizza: Potato, Arugula, Sour Cream, Chives, Olive, Truffle, Lemon
Napa Farmhouse 1885: 
Mashed Russet and Sweet Potato Casserole
Red or Green: 
Taco Stuffed Baked Potatoes
The Wimpy Vegetarian: 
Sweet Potatoes Anna with Apples and Raisins
From My Corner of Saratoga: 
Air Fried French Fries
FN Dish: 
5 Downright Perfect Potato Dishes



best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

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