14 Jun Whole30 Beefy Taco Potato Skins
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.)
I don’t indulge in these Whole30 Beefy Taco Potato Skins, my Sloppy Joe Potato Skins or my BLT Potato Skins very often because of this.
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
Whole30 Beefy Taco Potato Skins
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 12 skins 1x
- 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)
- Whole30-compliant hot sauce
- Paleo Sour Cream
- avocado chunks
- lime wedges.
- 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!
If you’re new to the Whole30, make sure to check out my Ten Must-Have Whole30 Convenience Products and 10 Best Kitchen Gadgets for Your Whole30 posts!