First start by finding some nice roundish potatoes. We’re going to bake ‘em and scoop out the insides, and the potato “shell” that’s left over is going to be the holder for the mashed taco potato wonderfulness. So…the wider the potato, the more wonderfulness you get. Just saying.
After they are baked, give them a little time to cool down just enough so you don’t singe your fingers scooping out the insides…10 minutes or so will do it. Now cut off the tops length-wise and scoop away, getting as close as you can get to the skin of the potato without breaking it. And now here comes the magic! Mash up the potato with some cream cheese, some butter, a little half and half and a nice generous dose of taco seasoning. Once your taco mashed potatoes are good and mashed, if you have some grilled chicken hanging around now is the time to mix it in.
Now line up those potato skin shells – it’s time to fill them on up with your mashed potato mixture. Personally, I like to use my hands for this, but you be you when it comes to filling them up. You’re going to have enough potato mixture to heap it nice and high in the potato shell. Now sprinkle the top of each potato with some shredded cheese (cheddar and jack cheese both work well) and pop them back into the oven until the cheese is all nice and melty.
All that’s left to do now is go crazy with garnishes. Personally I went with some guacamole, a little sour cream, some ground red pepper and some chopped scallions along with a squeeze of lime juice, but really the world is your oyster, garnish-wise. Salsa, sliced jalapenos, crumbled tortilla chips…go crazy.
And to think, it all started with a baked potato.
Baked Potato with Ricotta and Tomato, from Framed Cooks
Twice Baked Potatoes from Add A Pinch