Crispy Smashed Taco-Loaded Potatoes

Method

1. 1

   Adjust oven racks to the upper-middle and lower-middle positions and preheat oven to 450°F (230°C). Using a pastry brush or fingers, coat a large rimmed baking sheet with 2 tablespoons of olive oil.

2. 2

   To a large microwave-safe bowl, add potatoes and 3 tablespoons water. Cover, leaving a small opening for venting, and microwave on high, flipping the potatoes halfway through, until a fork can be inserted with little to no resistance, about 12 minutes.

3. 3

   Transfer potatoes to greased baking sheet, spaced at least 2 inches apart. Using a clean rimmed baking sheet or the bottom of a medium mixing bowl, gently smash the potatoes to form a semi-round shape about 1/2-inch thick (potatoes will split at the edges; this is OK). Drizzle evenly with 2 tablespoons of oil, rubbing it all over the potatoes, and sprinkle with salt. Bake on lower-middle rack, rotating from the lower-middle oven rack to the upper-middle oven rack halfway through cooking. until potatoes are deeply browned and crispy, 20 to 30 minutes.

4. 4

   While potatoes roast, in a large skillet, heat remaining 1 tablespoon oil over medium-high heat until shimmering. Add taco seasoning; cook, stirring constantly, until fragrant and sizzling, about 45 seconds. Add ground beef, and cook, stirring and breaking up meat with a wooden spoon, until browned, 6 to 8 minutes. Drain off excess fat, if necessary. Stir in remaining 1/3 cup water. Reduce heat to low and simmer until thickened, about 3 minutes. Turn off heat and cover to keep warm until ready to serve.

5. 5

   To Assemble: Top each potato with 2 tablespoons cheese, about 1/3 cup cooked beef, and remaining 2 tablespoons cheese. Bake the assembled potatoes on the upper-middle oven rack until the cheese is melted and the edges are lacy, 2 to 3 minutes. Using a spatula, transfer potatoes to serving plates. Serve with chopped tomatoes, onion, cilantro, pickled jalapenos, and sour cream, if desired.

Nutrition

calories

494 kcal

fatContent

27 g

fiberContent

6 g

sugarContent

7 g

sodiumContent

528 mg

proteinContent

23 g

cholesterolContent

59 mg

carbohydrateContent

40 g

saturatedFatContent

7 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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