These Whole30 Beefy Taco Potato Skins are crispy and buttery, filled with savory taco meat, tomatoes + onions with an endless array of toppings. Dairy-free!
So I’ve been on a potato skins kick lately. Eating these Whole30 Beefy Taco Potato Skins is like having junk food for dinner, but somehow all the ingredients are Whole30-compliant. Crispy, salty potato skins filled with spicy taco meat full of tomatoes and onions? What more could you want?!
(Note: Although all of these ingredients in themselves are Whole30-compliant, feeding your junk food cravings is not in line with the Whole30 guidelines. For more information on this, please read It Starts With Food: Discover the Whole30 and Change Your Life in Unexpected Ways, The Whole30: The 30-Day Guide to Total Health and Food Freedom and/or Food Freedom Forever: Letting Go of Bad Habits, Guilt, and Anxiety Around Food.)
If you’re like me, a busy working mom with too much to do to sit down and stop everything to read a book, you should definitely check out Amazon’s Audible program. That’s how I found time to read It Starts With Food, by having it read to me. I love, love Audible. I just recently purchased Food Freedom Forever with one of my monthly credits, and it’s another winner so far. I listen to it in the car to and from work and also while I’m cooking and doing chores.Print
- 6 medium baked Russet potatoes (I baked mine a day or two earlier to save time.)
- 2 tbsp. ghee, melted (substitute extra light olive oil if you can’t tolerate ghee)
- 2 tbsp. extra light olive oil
- sea salt, to taste
- 1 tbsp. extra light olive oil
- 1/2 lb. ground beef
- 1/2 large yellow onion
- 14.5 oz can petit diced tomatoes, drained
- 2 tsp. chili powder
- 2 tsp. garlic powder
- 1/2 tsp. sea salt
- 1/2 tsp. chipotle powder or 1/4 tsp. cayenne pepper (optional, for extra heat)
- Heat 1 tbsp. extra light olive oil over medium-high heat in a skillet.
- Add ground beef and onion and cook 6-8 minutes, or until beef is browned and onion is translucent. Use a mix ‘n’ chop or wooden spatula to keep the meat nice and ground.
- Add diced tomatoes and spices. Cook 2 more minutes, mixing well, until the excess juice has cooked down.
- Preheat oven to 400 degrees.
- At this point, your potatoes should be baked and cooled enough to touch.
- Cut the potatoes in half lengthwise.
- Scoop out the insides, leaving some of the potato in the skins. I used an ice cream scoop.
- Mix the melted ghee in a small dish and mix in the extra light olive oil.
Note: Use 4 tbsp. extra light olive oil in place of the ghee/olive oil mixture if you can’t tolerate ghee
- Brush the ghee mixture on both sides of the potato skins.
- Sprinkle the insides lightly with sea salt.
- Place potato halves face-down on a rimmed baking sheet and bake for 5 to 8 minutes.
- Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
- Remove the potatoes from oven.
- Fill each skin with the taco meat mixture until slightly heaping.
- Return to oven for an additional 5 minutes to let everything finish getting crispy.
- Garnish with Whole30-compliant hot sauce, Paleo Sour Cream, avocado chunks, cilantro and lime wedges.
If you’re like me and need something cool and creamy on the side of all your Mexican-inspired dishes, check out this Paleo and Whole30 Sour Cream.
Don’t forget to Pin this Whole30 Beefy Taco Potato Skins recipe for later!