Taco Taters are made with red potatoes that are seasoned and baked until tender. They’re then topped with taco flavored ground beef, shredded cheese, olives, green onion and diced tomatoes. They’re a bite size party food snack that hits the spot every single time.
I really love making what we call “party food.” I’m sure you know what I mean, the handheld kind of food that’s meant for sharing on game day. race day, movie night or tailgating and is often made into bite size portions of our favorite foods. Potato skins are always a hot party food favorite no matter how you dress them. This version developed when I purchased a large bag of red potatoes to use for the holidays and had some left over. Wondering how I could use them, I decided to made these taco taters for a game day snack making sort of a fusion of potato skins and tacos.
When I put them onto a platter and dressed them up with our favorite taco toppings, they were the first thing on the table that people reached for. The festive colors are eye candy and we all know that we always eat with our eyes first. These taco taters aren’t only for the potato skin fans, they have a decent bite of potato along with the taco toppings. Serve them straight from the oven with a side of sour cream then stand back and watch ’em disappear.
- 12 medium/large red potatoes
- Garlic salt
- Black pepper
- Cooking spray
- 1 medium onion, diced
- 2 minced garlic cloves
- Olive oil
- 1 lb lean ground beef
- 1 (1.0 oz) packet taco seasoning
- 1 (10 oz) can rotel chili fixins
- 2 cup shredded monterey jack or pepper jack cheese
- Assorted toppings: Sour cream, sliced olives, diced tomatoes, green onion
- Preheat the oven to 425°F. Line a baking sheet with foil and liberally spray with cooking spray. Set aside.
- Slice each red potato in half. Cut a thin slice on the opposite end to form a flat surface so the potatoes will remain upright. Place side by side cut side up on the baking sheet.
- Spray the potatoes liberally with cooking spray. Sprinkle each lightly with garlic salt and black pepper. (Just eyeball the amount)
- Bake for 30-35 minutes until fork tender.
- Meanwhile on the stovetop in a large skillet cook the diced onion in a few drizzles of olive oil. Cook over medium high until tender and beginning to brown. Add the garlic cooking for 1 minute.
- Add the ground beef to the pan. Season with salt and black pepper to your taster. Cook until no pink remains in the ground beef then drain all excess fat from the pan.
- Add the taco seasoning and canned tomatoes. Mix well Simmer on low while the potatoes cook.
- When the potatoes are fork tender, remove from the oven and sprinkle each with 1 tsp shredded cheese, top with taco meat and another sprinkle of cheese. Place back into the oven just until the cheese melts.
- Serve with your favorite taco toppings.