Potato shells stand in for taco shells in this twist on a Tex-Mex favorite. The potato filling is mashed with pepper jack cheese and roasted Poblano pepper and served on the side for a spicy, hearty meal the whole family will love.
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553 per serving
- 4 medium sized idaho potatoes, scrubbed clean
- 1 Poblano pepper
- 1/2 teaspoons olive oil, to brush the skins
- 1 packet taco seasoning mix, see note
- 3/4 cup water
- 1 avocado, diced
- 1/2 cup diced tomatoes
- 1 small onion, diced
- 1 tablespoons finely chopped fresh cilantro
- 1 tablespoons freshly squeezed lime juice
- 1 teaspoons jalapeo pepper, minced or grated
- teaspoons salt
- 2 tablespoons butter, melted
- 3/10 cup milk or cream
- 1/2 cup freshly grated pepper jack cheese
- 1 cup thinly sliced mixed greens
Preheat oven to 400 degrees. Using a sharp knife stab each potato. Lightly rub each potato with some of the oil then place directly on the oven rack to bake. Bake the potatoes for 45 minutes or until tender when given a light squeeze. During the last 15 minutes of baking place the Poblano pepper on the oven rack to roast.
Meanwhile in a 12 inch skillet cook the ground beef over medium heat, breaking meat apart with a spoon, until browned. Add the taco seasoning and 3/4 cup of water and cook, stirring occasionally, until water is completely absorbed.
In a medium bowl stir together the avocado, tomatoes, onion, cilantro, lime juice, jalapeno and pinch of salt.
Remove the pepper and place in a bowl and cover to make removing the skin easier. Transfer the potatoes to a work surface and allow to cool slightly.
Carefully slice open the tops of the potatoes being careful to leave the shells intact. Using a spoon, scoop out the potato leaving about 1/8-1/4 inch of potato in the shell. Place the potato filling in a medium bowl along with the melted butter, cream and 1/4 cup of the pepper jack cheese; mash with a potato masher until mixture is well combined. Remove the skin and seeds from the Poblano pepper and discard. Finely chop the pepper and stir into the potatoes.
To serve, place one potato shell on each of 4 serving plates. Spoon a mound of potatoes to the side of each. Evenly divide the taco meat between the 4 potato shells, top each with the mixed greens and the avocado mixture, evenly dividing. Sprinkle the remaining pepper jack cheese over all and serve.
If you prefer you can make your own seasoning mix by combining 2 teaspoons chili powder, 3/4 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon dried oregano and 1/4 teaspoon black pepper.