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MealDinnerTacos & BurritosHigh-FiberHigh-ProteinUnder 1 HourStuffedStove TopFusionWeeknightBakingGluten-FreeComfort FoodMexicanNorth American

Taco Potato By Hannah Hart

This Taco Potato, as made by Hannah Hart, is a unique and tasty take on a classic comfort food. The crispy potato rounds topped with savory taco meat and melted cheese make this dish a crowd-pleaser.

99% would make again
Taco Potato By Hannah Hart

Ingredients

for 4 servings

  • 4 russet potatoes, medium large
  • salt, to taste
  • olive oil
  • 1 onion, diced
  • 1 jalapeño, diced
  • 1 lb ground turkey (455 g)
  • 1 package taco seasoning mix
  • 3 tomatoes, diced
  • ¼ cup cilantro (10 g), chopped
  • 1 lime, juiced

Toppings (we used)

  • guacamole
  • sour cream
  • shredded cheddar cheese

Nutrition Info

  • Calories 530
  • Fat 15g
  • Carbs 70g
  • Fiber 8g
  • Sugar 8g
  • Protein 27g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350˚F (175˚C).
  2. Wash and dry potatoes.
  3. Using a fork, pierce potatoes all over. Coat with olive oil and salt.
  4. Bake directly on the oven rack for one hour.
  5. Heat oil in a large skillet over medium/high heat. Add onion and jalapeño – cook until start to soften.
  6. Add ground turkey, break apart and season with entire taco seasoning packet. Cook through.
  7. Add tomato and allow the mixture to simmer about two to three minutes.
  8. Remove from heat. Finish with cilantro and lime juice.
  9. Remove potatoes from the oven and allow to cool slightly.
  10. Cut a wedge from the center, fill with taco mix and top with cheese, guacamole, and sour cream.
  11. Enjoy!
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Taco Potato By Hannah Hart