For a creative twist on dinner, try making these awesome taco-stuffed potatoes! You’ll love the fact that each potato half is only 212 calories and yet packs 11 grams of protein! Ditch the taco shell for a fiber-rich potato skin and you’ll never go back.
- Prep Time: 10 minutes
- Cook Time: 1 hour + 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- 4 medium baking potatoes (about 12 ounces each)
- ½ tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ pound lean ground beef
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- black pepper, to taste
- red pepper flakes, to taste
- 8 tablespoons reduced-fat mild cheddar shredded cheese
- 8 tablespoons shredded Iceberg lettuce (½ cup)
- 8 tablespoons diced tomato (½ cup)
- 4 tablespoons light sour cream
- Preheat the oven to 375° F.
- Wash the potatoes and dry them on a paper towel, then poke several holes in them with a fork.
- Brush the skins with oil and, and season with ¼ teaspoon of salt.
- Wrap each potato in foil, and place them on a baking sheet in the oven for 40-60 minutes, or until fork tender. Lower the oven to 350° F.
- When the potatoes are cool enough to touch, cut them in half lengthwise, and scoop the centers out in a large mixing bowl. Leave enough flesh on the bottom to keep the potato skin stable.
- Discard the centers from 3 of the potato halves, or save for later use.
- While the potatoes are cooking, prepare the taco filling: In a large skillet, cook the ground beef, onions, and red bell pepper together, until the beef is not longer pink and the vegetables are soft, about 8-10 minutes.
- Add the cumin, garlic powder, paprika, salt, black pepper, and red chili flakes to the skillet, and stir to combine all the ingredients, then set the skillet aside.
- To prepare the filling: While the scooped out potatoes are still hot, mash the insides with a fork or potato masher in a large mixing bowl.
- Add the ground beef mixture to the mashed potatoes and stir to combine them.
- Evenly spoon about ½ cup of the potato and beef mixture back into the potato skins, and top with 1 tablespoon of cheese each.
- Transfer the potatoes to a baking sheet and bake for 10 minutes, or until the cheese is melted.
- When the potatoes come out of the oven, serve each with 1 tablespoon shredded lettuce, 1 tablespoon diced tomatoes, and 1 teaspoon light sour cream.
Tip: You could set this up like a taco bar and add more toppings that your family really likes on tacos. (i.e., salsa, jalapeños, or even crushed tortilla strips).
- Serving Size: 1 filled half potato
- Calories: 212
- Sugar: 3g
- Sodium: 223mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 25mg