Taco Potato Skins with Cilantro Yogurt Dip

Despite what you see in the photo, these taco style potato skins have plenty of dairy free options for those of us who can't eat dairy! These make a great appetizer but they really are filling enough to eat as an entree too. Served with a dairy free jalapeno cilantro yogurt sauce for dipping.

20 minutes

1 hour

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	30305
Fat:	50 g
Carbohydrates:	7088 g
Protein:	844 g
Calculated per serving.

by Eat Something Delicious

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View other recipes by Eat Something Delicious

Serves: 5

Ingredients

3 lb 3 lb 3 lb Potatoes, White, or sub sweet potatoes
2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin, 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 Oregano, dried
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 Yogurt, Plain, 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

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.