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Taco Stuffed Smashed Potatoes

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Potato Type: Yellow
Prep Method: BakedBoiled

Dish

Main Dish

Prep Time

10 Mins

Cook Time

25 Mins

Serving

Serves 4

Ingredients

  • 1-1 ½ lbs. petite, yellow or red potatoes
  • 2 Tablespoons oil
  • ¾ teaspoon coarse salt, divided
  • ½ lb. ground beef
  • ½ Tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon minced onion
  • 1 teaspoon minced garlic
  • ¼ teaspoon ground black pepper
  • 1 cup shredded Mexican cheeses
  • Plain Greek yogurt or sour cream, salsa, chopped cilantro or green onion and diced avocado, for topping

Preparation

  1. Preheat oven to 400 °F.
  2. Bring a large pot of water to a boil. Add potatoes and cook about 10 minutes or until slightly soft.  Drain and transfer potatoes to a greased baking sheet.  Let slightly cool.
  3. Use the back of a spatula to gently smash each potato. Drizzle with oil and sprinkle with half of the salt.  Roast 10 minutes or until crispy on the edges.
  4. While the potatoes roast, brown the ground beef in a skillet, breaking up into smaller pieces as it cooks. Add the remaining salt, chili powder, cumin, onion, garlic, black pepper and ¼ cup water to the beef and bring to a simmer.  Spoon taco meat onto the roasted smashed potatoes.  Top each with shredded cheese and bake an additional 4-5 minutes or until cheese is melted and bubbly.
  5. Top with desired toppings and serve.

Notes:

The potatoes can be boiled and/or roasted ahead of time to make for a quick weeknight meal.

2 Reviews

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Audrey A Metz

haven't fixed these yet, but when I do, I will add some chopped tomato along with the other toppings. Thanks for...Read Full Review

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Audrey A Metz

haven't fixed these yet, but when I do, I will add some chopped tomato along with the other toppings. Thanks for what looks like a wonderful, light Sunday supper with leftover potatoes!

Audrey A Metz

Have not fixed this dish yet, but it will be a fun Sunday night supper dish! I will also add chopped...Read Full Review

×

Audrey A Metz

Have not fixed this dish yet, but it will be a fun Sunday night supper dish! I will also add chopped tomato to the other toppings.

Nutrition Facts Per Serving

Calories

392

Fat

14g

Sodium

520mg

Cholesterol

49g

Carbohydrates

52g

Fiber

5g

Protein

20g

Sugar

3g

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