Recipes that are all gluten & dairy free

Mexican Loaded Potato Skins


Recipe by

  • 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
  • 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


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