Newspaper article The Record (Bergen County, NJ)

Potato Skins Make Great Tacos

Newspaper article The Record (Bergen County, NJ)

Potato Skins Make Great Tacos

Article excerpt

These potato skin tacos are the marriage of two of my favorite things: tacos (obviously) and twice-baked potatoes. If you've never had a twice-baked potato, it basically involves baking a potato, scooping out the inside and mashing it with some butter and milk, stuffing it back into the potato and baking it a little more until the outside is crispy. But in this case we are stuffing the potato skin taco, filling and topping it with guacamole.

I did add one extra step that I think made these even more wonderful: After I baked the potatoes and scooped out the inside (which of course you should save and mash another day), I brushed the inside of the potato skins with some olive oil, sprinkled them with salt and pepper and ran them under the broiler just until they got a bit crispy.

Potato Skin Tacos

2 Idaho potatoes, scrubbed clean

1 pound ground beef

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon salt

1 fourteen-ounce can chopped tomatoes, drained

Olive oil for basting the potatoes

Your choice of toppings: guacamole, chopped scallions, shredded cheese, salsa, sour cream, etc! …

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