These are little baked potato skins that are filled with our favorite taco fillings and served as little "Nachos" but without the tortilla chips! Small-sized potatoes are easily baked in half the time, and filled with a meat mixture that takes only minutes to prepare on stove-top. Then, they're topped with fresh diced tomatoes, green onions and shredded cheddar cheese, and baked again only until the cheese melts- and presto! You have created a great appetizer! They are SO good, they're addicting!
These little potato bites are so versatile, you can get creative and modify the toppings to suit your taste. Try substituting the filling with ground turkey or even chicken instead of beef.
The key to these delicious potato skins bites is the meat filling. Simply browning some ground meat in a skillet, and simmering it with some water and taco seasonings until it's fully cooked and tender, gives these little potato skin bites their amazing flavor and texture.
Also,the size of these little potatoes help speed up its prep and baking time.
I found these Baby Dutch Yellow Potatoes while shopping and because of their size, I figured they would work perfectly for my appetizer, and they did! Making these little potato skins as "Nachos" was so easy- I made them in no time!
Best of all, they're gluten free! And you can prepare them ahead of time, and reheat easily in the microwave or oven.
Okay; "Nachos- Tacos"- whatever you want to call them - makes no difference. You'll enjoy watching them disappear!
Serve these potato skin bites with sour cream and guacamole on the side and they will be a definite winner!
Potato Skin Bites
- 11 small Baby Dutch yellow potatoes (1.5 pounds)
- 1/2 pound of ground beef (turkey or chicken), about 2 cups
- 2/3 cup water, plus extra if needed
- 1 package of organic Taco Seasoning mix
- 2 small scallions- diced diagonally
- 1 ripe tomato- diced into tiny pieces
- 1/2 cup shredded cheddar cheese
- olive oil cooking spray
- Sour cream, for serving
Preheat oven to 400 degrees.
Rinse potatoes in cold water and pat dry with paper towels.
Spray a large baking sheet with cooking spray, or drizzle 1 tablespoon of olive oil and spread it evenly on the bottom of the pan using the back of a tablespoon.
Cut each potato in half, place cut side down on baking sheet, and bake for 20 minutes. Turn them over, and bake for another 10 minutes.
Set aside to cool for 10 minutes. Using a small spoon and remove the insides, leaving a thin border, about 1/4-inch thick.
Meanwhile, in a medium-size skillet, brown ground meat on medium heat until meat is fully cooked, about 3 minutes. Dissolve 2 or 3 tablespoons of taco seasoning mix (depending how spicy you like it) with 2/3 cup of water. Pour into the skillet with meat, and simmer on low heat until liquid is reduced.
Fill each potato with taco meat filling (about 1 tablespoon).
Top each with fresh toppings: diced tomatoes, scallions, and shredded cheddar cheese.
(At this point, here is where you can cover them with clear wrap and refrigerate until ready to bake and serve.)
Then BAKE again, or microwave for a few minutes, until the cheese slightly melts or is melted.
Allow to rest for a few minutes before serving. Serve them warm.
Yields: 22 potato skin bites