- 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.