Taco Potato Skins with Cilantro Yogurt Dip
- 3 lb 3 lb 3 lb White Potatoes, or sub sweet potatoes
- 2 Tbsp 2 Tbsp 2 Tbsp Extra Virgin Olive Oil, divided
- 1 lb 1 lb 1 lb Ground Beef
- 1.5 tsp 1.5 tsp 1.5 tsp Paprika
- 1 tsp 1 tsp 1 tsp Salt
- 0.5 tsp 0.5 tsp 0.5 tsp Black Pepper
- 0.5 tsp 0.5 tsp 0.5 tsp Chili Powder
- 0.25 tsp 0.25 tsp 0.25 tsp dried Oregano
- 0.25 tsp 0.25 tsp 0.25 tsp Cumin
- 0.25 tsp 0.25 tsp 0.25 tsp Cayenne Pepper
- 12 fl oz 12 fl oz 12 fl oz Plain Yogurt, I used coconut milk yogurt for a dairy free option
- 3 Tbsp 3 Tbsp 3 Tbsp Jalapeño, diced, adjust to your spice preference
- 2 Tbsp 2 Tbsp 2 Tbsp Cilantro, packed to measure (or about a handful before packing down)
- 0.5 cup 0.5 cup 0.5 cup Mexican Cheese Blend, shredded, I used dairy free cheddar on half of mine
- 1 whole 1 whole 1 whole Tomato, diced small
- Preheat oven to 400°F.
- Scrub potatoes and rub with about a tablespoon of the olive oil. Arrange on a baking sheet and bake until soft in the middle, about 30-50 minutes, depending on the size and type of potato you're using. Don't turn the oven off just yet.
- While the potatoes are baking, brown and crumble the ground beef in a skillet over medium-high heat. Once the beef is fully cooked, stir in the taco seasoning and set aside.
- In a food processor, combined the yogurt, jalapenos, and cilantro. Add more or less jalapenos to your spice preference. Alternatively, you can just chop the cilantro and jalapenos very finely and stir it into the yogurt. Refrigerate until serving.
- Once the potatoes are cooked and cool enough to handle, slice each of them in half lengthwise and scoop out the inside with a spoon. You can scrape out more or less depending on how much potato you prefer in the finished product. Save the inside for another recipe (I froze mine).
- Brush both sides of each potato skin with more olive oil. Place the skin side down on the baking sheet and bake for 15 minutes. Again, leave the oven on for the next step.
- Fill each potato skin with meat, then cheese. Return to the oven one more time for another 10 minutes or until the cheese is melted. Ok, now you can turn the oven off 🙂
- Top with diced tomatoes and additional fresh cilantro, if desired. Serve alongside the yogurt dipping sauce.
Cooking times may vary quite a bit depending on the size and type of potatoes used. Sweet potatoes usually take longer than russet.
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