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.
Ingredients
Directions
Still Hungry?
Baked Potato with Ricotta and Tomato, from Framed Cooks
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A stuffed cheesy potato topped with guac…I totally get the obsession. It sounds pretty addictive to me!
I’m definitely going to have to pace myself. Addictive is right.
It;s so nice to be back, and with a winner yet! I think you must be sending out psychic vibrations because every time I get a craving for something, I come here, and there it is! I’ve been thinking about doing this but just cutting them in half horizontally and mashing some cooked cauliflower (as an extender) in along with the tasty stuffings. That way I can heap fillings in both top and bottom and get two, two! stuffed potatoes out of one! It was your mashed cauliflower recipe that gave me the idea. Or is that what you already did? The top and bottom, I mean, not the cauliflower.
Hi Ruthie – no, I did just one potato per serving, so your top and bottom idea (plus the cauliflower) sounds perfect!
I love this potato taco recipe. I’ve tried some of your recipes, and have always been happy with the results. Thank you.
Thank you so much – I’m so glad! Hope you like this one too.
I’ll say! That is one stacked and gorgeous baked potato. My grandfather used to pile up his potato like that and we would try to mimic his….delicious!
We can always learn great things from our grandpas….I say stack that potato high!
It looks so appetizing. Can’t wait to try this…
Hope you love it!!
Wow. Talk about stuffed!!
I just have a love affair with potatoes in general, this looks delicious!
Oh my gosh, me too. A serious, long-term, never going to end love affair.
I made some of these last week, and man, were they delicious. I’m actually making more tonight because they were so darn easy and satisfying.
I’m so glad! They are definitely a frequent item on my menu as well. Yay, potatoes!