Nutritional Wisdom with Carly Pollack

Mexican Loaded Potato Skins

Mexican Loaded Potato Skins

1 pound grassfed beef (or any meat of your liking)
1 packet taco seasoning
1 bunch scallions
3 avocados (mash these up with the juice of 1 lime, cilantro, a jalapeno, salt and pepper OR you can buy store-bought guacamole)
3-4 organic russet potatoes

Heat the oven to 425 degrees. Pierce the potatoes with a fork, rub them with melted coconut oil and place them directly on the oven rack. Bake until the skins are crisp and the potatoes can be easily pierced with a knife/fork, about 50 minutes. Transfer to a wire rack to cool. Turn the oven to broil.

Meanwhile, brown the ground meat in a skillet over medium heat. Add the taco seasoning and stir to combine.

Slice the potatoes in half lengthwise and scoop out the flesh using a spoon. Season the potatoes with salt and pepper. Place the skins on a baking sheet and top with ground meat. Place back in oven to broil for about 1 minute (don't walk away, keep your eyes on the skins). Remove from the oven and finish with salsa, scallions, and guac.

Optional to buy a dairy free “cheese” to sprinkle on top. These products tend to be processed and not my favorite go-to dairy free option, but a little won’t hurt. Pictured in the recipe is Daiya Cheddar Jack Shredded Tapioca

3-4 servings