Is there anything inherently special about a taco made out of a baked potato?
That depends, do you not think baked potatoes are special? Because I do.
In all seriousness, the secret star of this Baked Potato Taco rodeo is the skin.
Controversial, I know.
Not everyone digs the potato skin.
Growing up, I was given absolutely no choice.
“Eat the skin, that’s where the nutrients are.”
Pretty sure that was a lie, mom, but it did make me appreciate the whole potato.
By simply adding flavor to the skin, you made the whole dish a delicious edible masterpiece, from top to bottom.
I coat the outside of my potato in Olive Oil, and then awkwardly massage in coarse salt and pepper, as well as chili powder.
And then I either pop in in the microwave for 8-12 minutes, or if I have more time, the air fryer or oven, and then you have yourself the most flavor sack of carbs you’ve ever tasted.
The skin seasoning just bleeds into the potato fluff. It’s magic.
Then you split the potato open, fill it with meat, cheese, beans, guacamole, jalapenos, you know, the works.
This meal is filling, cheesy, and affordable as all heck.
- 1 lb Ground Beef
- 4 large Potatoes
- Black Beans
- Shredded Cheese
- Grape Tomato
- Sour Cream
- 1/3 cup BBQ Sauce
- 3 tbsp Chili Powder
- Olive Oil
- Salt & Pepper
- Brown and drain your ground beef, season with BBQ sauce and 2 tbsp chili powder. Set Aside.
- Using a fork, poke holes in each baked potato for venting. Then coat each potato in olive oil.
- Rub salt, pepper, and remaining chili powder into the skin of each potato.
- Cook potatoes in microwave for 8-12 minutes, until they are soft and cooked through.
- Split each potato open, and fill with cheese ground beef, and toppings of choice (black beans, tomatoes, guacamole, sour cream, chopped cilantro.)