Anti Inflammatory Gluten Free Taco Potato Skins

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Anti Inflammatory Gluten Free Taco Potato Skins

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the potato skins

4 medium russet potatoes (about 8 oz each), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
2 tbsp olive oil, divided
½ tsp salt

For the taco filling

½ lb ground beef (80/20)
1 tsp chili powder
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt
2 tbsp water
1 cup shredded cheddar cheese

For serving

½ cup sour cream
Omit this
This ingredient likely doesn’t work for the diet.
½ cup pico de gallo or fresh salsa
1 medium avocado, diced
2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with aluminum foil. Pierce each potato several times with a fork, rub with 1 tbsp of the olive oil, and sprinkle with the 1/2 tsp salt. Place directly on the foil-lined baking sheet and bake for 45–50 minutes, until a fork slides into the center with no resistance.
2
Remove the potatoes from the oven and let them sit for 5 minutes, until cool enough to handle. Halve each potato lengthwise. Using a spoon, scoop out the flesh, leaving a 1/4-inch shell of potato all around. Reserve the scooped flesh for another use.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!