Description[]
Source: TASTY PRIDE - TASTY
What is it that makes a taco a taco? Is it defined by what’s on the inside, such as the jalapeños, the ground meat, or the seasoning? Or is it the shell that holds it all together? This recipe tests and proves the idea that it is indeed what’s on the inside that counts. Instead of a taco shell, this recipe shoves a traditional filling inside a potato, thereby creating a new and improved taco: a taco potato! In this day and age, we could all learn a thing or two from taco potatoes, and that is not to judge a taco by its shell. As easy as it might be to categorize people based on how they look, without doing the privileged work of getting to know them, recognize that their bodies can’t label or reveal their identity, gender, or sexual orientation. It’s what’s on the inside that truly determines who they are. Cook this recipe and feel the liberation. Wear whatever kind of shell you want! - Hannah Hart
Ingredients[]
- 4 large russet potatoes
- 1 tablespoon olive oil, plus more to taste
- Kosher salt
- 1 medium yellow onion, diced
- 1 jalapeño, seeded (optional) and minced
- 1 pound ground turkey
- 1 (1-ounce) package taco seasoning
- 3 Roma (plum) tomatoes, seeded and diced
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Shredded cheese, guacamole, and sour cream
Directions[]
- Preheat the oven to 350˚F.
- Using a fork, pierce the potatoes all over.
- Rub with olive oil and salt.
- Bake the potatoes directly on the oven rack for 1 hour, until tender.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the onion and jalapeño, season with salt, and cook until starting to soften, about 3 minutes.
- Add the ground turkey, stirring with a wooden spoon to break apart.
- Add the taco seasoning and cook until the meat is no longer pink, 4 minutes.
- Add the tomatoes and cook for another 2 to 3 minutes, until the tomatoes just start to soften.
- Remove the pan from the heat and stir in the cilantro and lime juice.
- Remove the potatoes from the oven and let cool slightly.
- Cut in half lengthwise and scoop out a bit of the centers.
- Fill the potatoes with the turkey mixture.
- Top with shredded cheese, guacamole, and sour cream and serve hot.
YIELD: SERVES 4