Twice Baked Taco Potatoes
I've been trying to get creative with my potato recipes. I generally eat them for breakfast, but this recipe idea popped into my head on a walk one Taco Tuesday and it's definitely going into the regular rotation. The baking portion is a little time consuming, compared to a lot of our recipes, but it's really simple to put together.
As always, it's plant-based, but you could easily add some taco seasoned ground turkey or shredded chicken for yourself or family members who aren't ready to jump on the plant-based train.
One large white potato, or white sweet potato
Red bell pepper
Vegan cheese of your choice (we used Miyakos pepper jack slices)
Pink Himalayan Sea Salt
Preheat oven to 400 degrees. Wash your potato, cut it in half and rub it with a little olive oil. Sprinkle heavily with chili powder, cumin and paprika then a little garlic power, salt, pepper and oregano. Bake for about 30 minutes until the center is soft and can easily be removed with a fork.
While your potato is cooking, place your diced onion, bell pepper and black beans in a saute pan with a little olive oil and sprinkle with the same taco seasoning mix. Cook about 5 minutes stirring frequently.
Remove your potato from the oven, scoop out the center making sure to leave the skin in tact. Mix it into the saute pan with onion, bell peppers and black beans and cook for another 1-2 minutes.
Scoop your potato mix back into the potato skins, top with cheese and bake another 10-15 minutes.
Remove from the oven and top with diced tomatoes and avocado and a drizzle of lime juice.
Add salsa, hot sauce or any additional toppings you like.