New This Month

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.

  • Servings: 10

Source: The Martha Stewart Show, Episode 6092


  • 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


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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