Mexican Loaded Potato Skins

Recipe by

Ingredients

• 1 pound grass-fed beef (or any meat of your liking)
• 1 packet taco seasoning
• 1 bunch scallions
• 1 large avocado (mash-up with the juice of 1/2 a lime, cilantro, jalapeno, salt, and pepper OR use store-bought guacamole)
• salsa
• 1-2 organic russet potatoes or sweet potatoes

Directions

• 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 some of 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.

Serving Size
4 servings

Posted To: Entree, Sides