Taco-Stuffed Smashed Potatoes
Ingredients
The potatoes
-
1-1 ½
pounds
baby yellow or red potatoes
-
2
tablespoons
oil
-
¾
teaspoon
coarse salt
The filling
-
½
pound
ground beef
-
½
tablespoon
chili powder
-
2
teaspoons
ground cumin
-
1
teaspoon
minced onion
-
1
teaspoon
minced garlic
-
¼
teaspoon
ground black pepper
-
¼
cup
water
The toppings
-
1
cup
shredded Mexican cheeses
-
to taste
Plain Greek yogurt or sour cream
-
to taste
salsa
-
to taste
chopped cilantro or green onion
-
to taste
diced avocado
Instructions
- Preheat the oven to 400 degrees.
- Boil a large pot of water and cook the potatoes for about 10 minutes until slightly soft.
- Drain the potatoes and transfer them to a greased baking sheet, allowing them to cool slightly.
- Smash each potato gently with a spatula, drizzle with oil, and sprinkle with half of the salt.
- Roast the potatoes for 10 minutes until crispy on the edges.
- While the potatoes are roasting, brown the ground beef in a skillet, breaking it into smaller pieces.
- Add the remaining salt, chili powder, cumin, onion, garlic, black pepper, and water to the beef, then simmer.
- Spoon the taco meat onto the roasted smashed potatoes.
- Top each potato with shredded cheese and bake for an additional 4-5 minutes until the cheese is melted.
- Add desired toppings and serve.
Nutrition Facts (estimated)
Servings
4
Calories
392
Total fat
14g
Total carbohydrates
52g
Total protein
20g
Sodium
520mg
Cholesterol
49mg
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