If you are watching the World Cup nonstop, you need delicious, filling finger food that you can enjoy while you are cheering for your country to win. There is no time for a formal sit-down dinner this month, not when the World Cup only comes every 4 years!
So, I created these filling, delicious, meal-in-one, taco-stuffed potato skins. Yes, they may take a little time to make, but if you plan ahead you can be right back to watching the World Cup with a taco stuffed potato skin in your hand. You could bake the potatoes and make the filling ahead of time. Then all your have to do is scoop the potatoes, stuff, and broil.
Trust me, these dudes are well worth taking the time to make, and will keep you happy and satisfied during the game. Plus, they are way healthier, and tastier than a frozen dinner. They are crunchy, potato-y, meaty, and bursting with taco flavor. If you want to add more heat you can serve my pickled peppers on the side. They are the perfect companion.
If you are having friends over, I suggest making a double batch of these guys because they won’t stick around long.
- 6 organic russet potatoes
- ½ pound ground beef
- 1 onion, chopped
- 3-4 cloves garlic, minced
- 1 jalapeno pepper, minced
- ¼ teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ cup cold water
- 1 cup frozen corn
- ½ cup black beans, drained and rinsed
- ½ orange bell pepper, chopped
- Handful cilantro, minced
- ½ stick butter, melted
- 1 cup cheddar cheese
- Sour Cream, for serving, optional
- Preheat oven to 400 degrees. Scrub and wash your potatoes. I used organic to avoid pesticides since we’ll be eating the skins. Using a sharp knife, pierce holes in the potatoes so the steam escapes. Place them on a large cookie sheet and bake for 50 minutes, or until they are fork-tender. Allow them to cool for about 10 minutes before handling.
- While the potatoes are cooking prepare your stuffing. Brown the ground beef, breaking it up into small chunks. If you are working with lean beef make sure to add oil to the pan to prevent sticking. Once the beef is browned, drain off most of the grease if necessary.
- Add the onion, jalapeno, and garlic and cook for 5 minutes. Add the salt, chili powder, cumin, and smoked paprika. Add the cold water and deglaze the pan by scraping off the browned bits.
- Once the water has evaporated slightly, add the frozen corn and allow to defrost. Turn the heat to medium-low and add the black beans. Cook for 2 minutes. Remove from heat and add the cilantro. Set aside.
- Once the potatoes are done cooking and cooled to handle, cut them in half lengthwise and use a spoon to scoop out most of the meat of the potato. Reserve the potato for later use for other recipes or for mashed potatoes.
- Turn the oven to broiler. Brush the outside of the potato skins with melted butter and sprinkle with salt. Place under the broiler for 3 to 5 minutes, or until crispy. Remove from the oven. Turn over the potato skins, flesh side up and brush with melted butter and sprinkle with salt. Return the skins to the broiler and cook for 3 to 5 minutes, or until the edges are crispy. Don’t allow them to burn.
- Stuff the potato skins with the ground beef mixture and top with cheddar cheese. Return them to the broiler for 3 to 5 minutes, or until the cheese is melted. Remove and allow to cool for 5 minutes. Top with a dollop of sour cream and a sprinkle of cilantro. Serve immediately and enjoy.