Taco-Stuffed Potato Skins
Classic potato skins are stuffed with juicy ground beef, sour cream, jalapenos, and other taco-inspired toppings for a satisfying snack sure to please everyone at your game-day party.
- 8 small russet potatoes (about 3 pounds), washed and dried
- 1/3 cup sour cream, plus more for serving
- 2 tablespoons unsalted butter, melted
- 1/4 cup milk
- Coarse salt and freshly ground pepper
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 small jalapeno, finely chopped
- 2/3 pound ground beef
- 2 1/2 teaspoons chili powder
- Pinch cayenne, pepper
- 1/4 teaspoon cumin
- 2 medium tomatoes, chopped
- 2 1/2 cups shredded sharp white cheddar cheese
- 2 tablespoons finely chopped chives, plus more for serving
- Chopped cooked bacon, for serving
- Finely chopped pickled jalapenos, for serving
- Cilantro leaves, for serving
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Place potatoes on prepared baking sheet. Transfer to oven and roast until easily pierced with the tip of a sharp knife, 55 to 60 minutes. Remove from oven and let cool slightly, about 10 minutes.
Halve potatoes lengthwise. Using a small spoon, gently scoop out all but 1/2 inch potato into a medium bowl; set skins aside. Add sour cream, butter, and milk to bowl with potato; season with salt and pepper. Using a potato masher, mash until smooth and combined. Set aside.
Heat olive oil in a large skillet over medium heat. Add onions and jalapenos and cook, stirring, until soft and translucent, 3 to 5 minutes. Add beef and stir to combine. Continue to cook, stirring often, until beef is cooked through, about 10 minutes. Stir in chile powder, cayenne, cumin, 2 teaspoons salt, and 1 chopped tomato. Remove from heat and fold beef mixture into mashed potato mixture along with 1 cup cheese and chives; season with salt and pepper.
Spoon potato and meat mixture into hollowed-out potato skins and place on a parchment paper-lined baking sheet. Sprinkle potato skins with remaining 1 cup cheese and transfer to oven; bake until cheese is melted and potatoes are hot, about 20 minutes. Serve topped with sour cream, remaining chopped tomato, chives, bacon, pickled jalapenos, and cilantro.
SourceThe Martha Stewart Show, February 2011