Loaded Taco Potato Skins with Leftover Ground Beef
If you’re looking for an appetizer that’s always a hit, these Taco Potato Skins are hard to beat. Crispy potato shells are loaded with seasoned taco meat, melted cheddar cheese, and fresh toppings for a fun twist on taco night. They’re packed with flavor and perfect for game day, family movie nights, parties, or anytime you’re craving a hearty snack.
If you love taco-inspired appetizers, be sure to try these easy Sheet Pan Ground Beef Nachos next.
How to Make Taco Stuffed Potato Skins
Here are the ingredients you need to make these Potato Skin Tacos, plus step by step instructions for how to make them.
Ingredients
- 4 small potatoes, scrubbed
- 2 tbsp olive oil
- 1-2 tsp salt
- ⅓ cup cheddar cheese, shredded
- ¼ lb leftover ground beef taco meat
- ¼ cup shredded lettuce
- 1 small roma tomato, diced
- 2-3 tbsp sour cream
Step by Step Instructions
1. Preheat the oven to 400°F. While it heats, dice the tomato and chop the lettuce. Set them aside for topping the potato skins later.
2. Wash the potatoes well, scrub away any dirt, and pat them as dry as possible with a clean kitchen towel.
3. Poke each potato several times with a fork. Brush them all over with olive oil, then sprinkle with salt.
4. Place the potatoes directly on the oven rack and bake for 35-45 minutes, or until they can be easily pierced with a fork.
5. Transfer the baked potatoes to a plate or cutting board and let them cool for 15-20 minutes, until they’re comfortable enough to handle.
6. Slice each potato in half lengthwise. Using a small spoon, carefully scoop out the flesh, leaving about ⅛ to ¼ inch of potato attached to the skin so it stays sturdy. Save the scooped-out potato for mashed potatoes, or another recipe if desired.
7. Line a small baking sheet with aluminum foil. Arrange the potato halves cut side down, brush the skins lightly with olive oil, and bake for 8 minutes.
8. Turn the potato skins over so the cut side is facing up. Return them to the oven and bake for another 8 minutes, until the edges are crisp.
9. Remove the potato skins from the oven. Sprinkle the shredded cheddar cheese into each one, then top with the warm taco meat. Bake for another 5 minutes.
10. Top each potato skin with the chopped lettuce, diced tomato, and a dollop of sour cream.
11. Serve and enjoy!
These Taco Potato Skins are simple, filling, and easy to customize with your favorite taco toppings. Serve them with salsa, guacamole, or extra sour cream as an appetizer, party snack, or even a casual dinner. It’s a recipe that’s sure to become a favorite you’ll make again and again.
More Appetizer Bites
- Jalapeno Popper Potato Skins
- Jalapeno Popper Stuffed Mushrooms
- Boursin Stuffed Mini Peppers
- Mini Caprese Cups with Phyllo Shells
- Pepperoni Pizza Puffs
Taco Potato Skins
Ingredients
- 4 small potatoes, scrubbed
- 2 tbsp olive oil
- 1-2 tsp salt
- ⅓ cup cheddar cheese, shredded
- ¼ lb leftover ground beef taco meat
- ¼ cup shredded lettuce
- 1 small roma tomato, diced
- 2-3 tbsp sour cream
Instructions
- Preheat the oven to 400°F. While it heats, dice the tomato and chop the lettuce. Set them aside for topping the potato skins later.
- Wash the potatoes well, scrub away any dirt, and pat them as dry as possible with a clean kitchen towel.
- Poke each potato several times with a fork. Brush them all over with olive oil, then sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for 35-45 minutes, or until they can be easily pierced with a fork.
- Transfer the baked potatoes to a plate or cutting board and let them cool for 15-20 minutes, until they’re comfortable enough to handle.
- Slice each potato in half lengthwise. Using a small spoon, carefully scoop out the flesh, leaving about ⅛ to ¼ inch of potato attached to the skin so it stays sturdy. Save the scooped-out potato for mashed potatoes, or another recipe if desired.
- Line a small baking sheet with aluminum foil. Arrange the potato halves cut side down, brush the skins lightly with olive oil, and bake for 8 minutes.
- Turn the potato skins over so the cut side is facing up. Return them to the oven and bake for another 8 minutes, until the edges are crisp.
- Remove the potato skins from the oven. Sprinkle the shredded cheddar cheese into each one, then top with the warm taco meat. Bake for another 5 minutes.
- Top each potato skin with the chopped lettuce, diced tomato, and a dollop of sour cream.
- Serve and enjoy!
