Easy & Healthy Taco Potato Skins: Your New Favorite Weeknight Recipe!
Who doesn’t love a good taco? With a dedicated day like Taco Tuesday, it’s clear these delicious delights hold a special place in our hearts. But what if we could elevate the experience while keeping it incredibly simple and surprisingly healthy? Enter: Taco Potato Skins! This recipe takes everything you love about tacos – the seasoned meat, the fresh toppings, the cheesy goodness – and delivers it in a fun, crispy potato shell. It’s an easy-to-make dish that’s perfect for a quick weeknight dinner, a casual gathering, or a festive Taco Tuesday celebration.
The best part? These savory sensations are only 2 Smart Points each, making them an excellent choice for those mindful of their diet without sacrificing flavor. You can even get a head start by prepping your potatoes the night before, transforming this into an even quicker meal on a busy day. I promise, your family will absolutely adore these crispy, flavorful taco potato skins. They offer a delightful twist on classic taco night, providing a satisfying and wholesome meal that’s both exciting and comforting. Get ready to add this fantastic recipe to your regular rotation!
Taco Potato Skins
Ingredients
- 6 small-medium sized potatoes, I used white, russet would work well too
- 1/2 lb raw extra lean ground beef
- 1/2 pack, 15g taco seasoning
- 1/3 cup light shredded cheese, I use a 3 cheese blend
- 1/4 cup red onion
- 1/2 cup diced peppers
- 3 slices cooked low point bacon, I use Oscar Mayer center cut
- Green onion & sour cream for garnish, optional
Instructions
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*Note- Prep Ahead Tip: For ultimate convenience, you can easily prepare your potatoes the day or night before. This significantly cuts down on active cooking time when you’re ready to assemble your taco potato skins, making mealtime a breeze.
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Preheat your oven to 400°F (200°C). Thoroughly wash the 6 small-to-medium sized potatoes. Place them on a baking sheet, pierce each potato several times with a fork to allow steam to escape, and lightly spray them with a little cooking spray to help the skins crisp.
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Bake the potatoes in the preheated oven for approximately 50 minutes, or until they are perfectly soft when squeezed. Once baked, remove them from the oven and allow them to cool for about 15 minutes. This makes them easier to handle and scoop.
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While the potatoes are baking and cooling, cook your ground beef in a frying pan on the stovetop over medium heat until it’s fully browned and cooked through. Drain any excess fat. Stir in the taco seasoning mix, and to help it distribute evenly and create a slight sauce, add about 1 tablespoon of water. Simultaneously, cook your bacon strips until crispy, then drain them on paper towels and crumble them into small pieces.
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Carefully cut each cooled potato into three pieces: two ends and a middle section. You will only be using the end pieces for the potato skins, which will yield 12 skins in total. Don’t discard the middle sections! You can use them for extra “skinless” mashed potatoes, or I often save them to make delicious hash browns for breakfast the next morning.
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Turn your oven to the broil setting. Using a spoon, carefully scoop out the soft potato flesh from the end pieces, leaving about an inch of potato inside each skin to maintain its structure. Place these scooped-out potato skins back on your baking sheet. Lightly spray the inside and outside of the skins with cooking spray. Broil them for about 8 minutes, watching carefully, until they are golden brown and crispy. Remove from the oven and reduce the oven temperature to 350°F (175°C).
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While the skins are crisping, dice up your fresh bell peppers and red onion into small, manageable pieces. These will add a delightful crunch and fresh flavor to your taco skins.
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Into each crispy potato skin, place about 1/2 tablespoon of light shredded cheese. Then, fill each generously with 1 heaping tablespoon of the prepared taco meat mixture. Top these with your freshly diced peppers, red onion, and the crumbled cooked bacon pieces.
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Return the filled potato skins to the oven, now set at 350°F, and bake for approximately 10 minutes. This allows the cheese to melt beautifully and all the flavors to meld together wonderfully.
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Serve your delicious Taco Potato Skins immediately! For an extra burst of flavor and freshness, you can optionally garnish them with chopped green onions and a dollop of fat-free sour cream.
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This recipe makes 12 flavorful potato skins, each coming in at a diet-friendly 2 Smart Points (not including optional sour cream). These taco potato skins are fantastic for meal prepping! They will store well in the fridge for a few days in a sealed container, and they also freeze wonderfully. To reheat, simply pop them back into the oven until warmed through and crispy. Feel free to double the recipe if you need more for a larger family or for future meals.
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Nutritional information is provided per individual potato skin (not including any optional fresh veggies or sour cream). Please note that when calculating the nutrition numbers for this recipe, only the portion of the potato used in the skins (equivalent to about 4 full potatoes, not all 6 originally baked) was factored in, as you do not use the entire potato.
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Per Taco Potato Skin: Calories 77 | Fat 1.6g | Saturated Fat 0.7g | Carbohydrates 9.5g | Fiber 0.8g | Sugars 0.3g | Protein 6.6g
Why Choose Taco Potato Skins for Your Next Meal?
Beyond being incredibly tasty, these taco potato skins offer a multitude of benefits that make them a standout dish. If you’re looking for a meal that’s both satisfying and smart, this recipe hits all the marks. They’re a fantastic alternative to traditional tacos, offering a unique texture and flavor profile that’s sure to impress even the pickiest eaters.
A Health-Conscious Choice
In today’s world, many of us are looking for meals that align with our health and wellness goals. With only 2 Smart Points per serving, these taco potato skins are a true guilt-free pleasure. The use of extra lean ground beef, light shredded cheese, and a focus on fresh vegetables helps keep the calorie and fat content down, while still providing a good source of protein and fiber. Potatoes, when baked, are a wholesome base, offering essential vitamins and minerals, making this a balanced meal you can feel good about serving your family.
The Ultimate Weeknight Convenience
We all have those busy weeknights when time is of the essence. This recipe shines in its simplicity and the ability to prep components in advance. Baking the potatoes can be done the day before, leaving you with just the assembly and a quick bake when dinner time rolls around. The taco meat can also be cooked ahead of time, making the final steps incredibly fast. This forward-thinking approach means less stress and more enjoyment around the dinner table.
Mastering Your Taco Potato Skins: Tips & Tricks
While the recipe is straightforward, a few tips can help you achieve taco potato skin perfection every time. These small details can make a big difference in the texture and overall deliciousness of your dish.
Choosing the Right Potatoes
The type of potato you select can impact the texture of your skins. White or Russet potatoes are ideal for this recipe. Russets tend to have a thicker skin that crisps up beautifully, and their starchy interior becomes wonderfully fluffy when baked, making them easy to scoop. Small to medium-sized potatoes work best as they create individual, appetizer-sized skins that are perfect for serving.
Perfectly Baked & Crispy Skins
The key to an amazing potato skin is a crispy exterior. Don’t skip the step of piercing the potatoes and spraying them with cooking spray before the initial bake; this helps create a lovely, slightly browned skin. The broiling step after scooping is crucial for achieving that irresistible crunch. Keep a close eye on them during broiling, as ovens vary, and they can go from perfectly golden to burnt quickly!
Flavorful Taco Filling Variations
The beauty of tacos, and by extension, taco potato skins, lies in their versatility. While the extra lean ground beef with taco seasoning is a classic, don’t hesitate to experiment. Ground chicken or turkey can be lighter alternatives. For a vegetarian option, seasoned black beans or a mix of sautéed mushrooms and corn make excellent fillings. Feel free to adjust the spice level of your taco seasoning to suit your family’s preferences – mild, medium, or spicy!
Beyond the Recipe: Customizing Your Skins
This recipe provides a fantastic base, but don’t be afraid to get creative with your toppings and additions. Personalizing your taco potato skins allows everyone to enjoy their meal exactly how they like it, making it an interactive and fun dining experience.
Creative Topping Ideas
The possibilities for toppings are endless! Beyond the suggested green onions and sour cream, consider adding:
- Diced avocado or guacamole for a creamy texture and healthy fats.
- Fresh salsa or pico de gallo for a burst of fresh flavor.
- A sprinkle of cilantro for an herbal note.
- Jalapeño slices (fresh or pickled) for a spicy kick.
- A drizzle of your favorite hot sauce.
- Crumbled cotija cheese or feta for a salty tang.
- Shredded lettuce or cabbage for added crunch and freshness.
Encourage everyone to build their own, turning dinner into a customizable feast!
Protein Swaps and Vegetarian Options
As mentioned, the ground beef can be swapped for other proteins. Shredded chicken (perhaps leftover rotisserie chicken) tossed in taco seasoning works wonderfully. For a fully vegetarian meal, replace the meat with a robust mixture of seasoned black beans, corn, and diced bell peppers. You could also include sautéed mushrooms, zucchini, or sweet potato for extra nutrients and texture. These skins are incredibly adaptable, catering to various dietary needs and preferences.
Make Ahead & Storage Tips
One of the biggest advantages of this recipe is how well it lends itself to meal preparation. Life gets hectic, and having delicious, healthy options ready to go can be a game-changer.
As noted in the instructions, you can bake the potatoes in advance and store them in the fridge. You can also cook the taco meat filling and dice your vegetables ahead of time. Keep all components stored separately in airtight containers in the refrigerator for up to 3-4 days. When you’re ready to eat, simply assemble the skins and bake!
These taco potato skins also freeze beautifully. Once fully cooked and cooled, place them in a single layer on a baking sheet to flash freeze for about an hour until solid. Then transfer them to a freezer-safe bag or container, removing as much air as possible. They can be stored in the freezer for up to 2-3 months. To reheat from frozen, simply place them on a baking sheet in a preheated oven (around 375°F/190°C) for about 20-30 minutes, or until heated through and crispy again. This makes them an ideal grab-and-go meal for busy individuals or families.
Conclusion
These Easy & Healthy Taco Potato Skins truly offer the best of both worlds: the exciting flavors of taco night combined with the hearty comfort of a potato skin, all while being remarkably light on Smart Points. Whether you’re planning a fun family dinner, a casual get-together, or simply looking for a delicious and diet-friendly meal prep option, this recipe is a winner. Its flexibility, ease of preparation, and fantastic taste make it a dish you’ll find yourself returning to again and again. So, next time Taco Tuesday rolls around, or any night you’re craving something satisfying and simple, give these incredible taco potato skins a try. Your taste buds and your waistline will thank you!