Taco-Stuffed Potato Skins
- 8 small russet potatoes (about 3 pounds), washed and dried
- 1/3 cup sour cream, plus more for serving
- 2 tablespoons unsalted butter, melted
- 1/4 cup milk
- Coarse salt and freshly ground pepper
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 small jalapeno, finely chopped
- 2/3 pound ground beef
- 2 1/2 teaspoons chili powder
- Pinch cayenne, pepper
- 1/4 teaspoon cumin
- 2 medium tomatoes, chopped
- 2 1/2 cups shredded sharp white cheddar cheese
- 2 tablespoons finely chopped chives, plus more for serving
- Chopped cooked bacon, for serving
- Finely chopped pickled jalapenos, for serving
- Cilantro leaves, for serving
- This recipe is gluten-free
- Produce
- Chives (2 tablespoons)
- Cilantro, leaves (1)
- Cumin (1/4 teaspoon)
- Jalapeno, small (1)
- Onion, medium (1)
- Pickled jalapenos (1)
- Russet potatoes (about 3 pounds), small (8)
- Tomatoes, medium (2)
- Meat
- Bacon, cooked (1)
- Ground beef (2/3 pound)
- Cooking & Baking
- Cayenne, pepper (1 Pinch)
- Chili powder (2 1/2 teaspoons)
- Olive oil (2 tablespoons)
- Salt and freshly ground pepper, Coarse (1)
- Dairy
- Butter, unsalted (2 tablespoons)
- Cheddar cheese, sharp white (2 1/2 cups)
- Milk (1/4 cup)
- Sour cream (1/3 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 30, 2011 (1 year ago).
5 people saved this recipe.
