Best 6 Taco Potato Shells Recipes

CRISPY POTATO TACOS RECIPE BY TASTY

Steps:

• Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
• Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
• Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
• Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
• On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
• Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
• Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
• Serve with your favorite toppings.
• Enjoy!

TACO-STUFFED POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes on a baking sheet and roast until easily pierced with the tip of a sharp knife, about 1 hour. Let cool slightly. Do not turn the oven off.
• Halve the potatoes lengthwise. Using a small spoon, gently scoop the potato flesh into a bowl, leaving about 1/2 inch on the skins. Set the skins aside. Reserve the potato flesh for another use.
• Heat the olive oil in a large skillet over medium heat. Add the onions and jalapenos and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the beef and continue to cook, stirring often, until the beef is cooked through.
• Stir in the tomato paste, cumin, chili powder, garlic powder, salt and pepper to combine and cook 1 minute more. Add the heavy cream and cook, stirring, until incorporated and heated through, about 1 minute.
• Spoon the beef mixture into the hollowed-out potato skins. Put the potato skins on a parchment-lined baking sheet. Sprinkle with the Cheddar and bake until the cheese is melted, about 3 minutes. Transfer to a platter and top with the green onions, tomatoes, avocados, cilantro and sour cream if using.

TACO POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes in a large bowl, drizzle with the olive oil and sprinkle with the taco seasoning. Toss to coat thoroughly.
• Pour out onto 2 baking sheets and roast until sizzly and somewhat crisp, shaking the pans as you go, 35 to 40 minutes.

TACO POTATO SHELLS

Steps:

• scrub and pierce potatoes.
• bake at 375 degrees for 1 hour or until tender.
• when cool enough to handle, cut potatoes in half, lengthwise.
• carefully scoop out the pulp, leaving a thin shell, ( refrigerate pulp for another use.).
• brush inside and outside of potato shells with butter.
• place cut side up on an ungreased baking sheet.
• bake, uncovered, at 375 degrees for 20 minutes.
• meanwhile, in a skillet, cook beef over medium heat until no longer pink.
• drain.
• add tomatoes and taco seasoning.
• bring to a boil.
• reduce heat.
• simmer, uncovered, for 20 minutes.
• spoon into potato shells.
• sprinkle with cheese.
• bake, uncovered, 5-10 minutes longer or until cheese is melted.
• top with sour cream and onions.
• can top with bacon bits, also, if preferred.

TACO POTATO SKINS

Steps:

• Cut each potato lengthwise into quarters.
• With a spoon, scoop out the pulp, leaving a 1/4 inch shell and discard pulp.
• In a small bowl, mix together the butter and taco seasoning.
• Brush butter mixture over both sides of the potato skins.
• Place skin side down on a greased baking sheet.
• Sprinkle with cheese, bacon, and onions.
• Bake at 350 degrees for 5 to 10 minutes or until the cheese is melted.
• Serve with salsa and sour cream.

HARD TACO SHELLS

Steps:

• Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).
• Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy. Leftovers may be heated in the oven for crisping.