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    Taco Potato Skins with Cilantro Yogurt Dip

    March 20, 2017 By Meagan Fikes 2 Comments

    Taco Potato Skins | Crispy paleo potato skins stuffed with taco meat, dairy free cheese, and tomatoes. Served with a dairy free jalapeno cilantro yogurt sauce for dipping. | eatsomethingdelicious.com

    Taco Potato Skins | Crispy paleo potato skins stuffed with taco meat, dairy free cheese, and tomatoes. Served with a dairy free jalapeno cilantro yogurt sauce for dipping. | eatsomethingdelicious.com

    To skip straight to the recipe, click here.

    There's an ongoing dispute between me and my husband about whether or not these could be served as a meal. And since he's not here to defend himself, let me take this opportunity to tell you why I'm right. These can absolutely without a doubt be served as a meal for several reasons:

    1. Instead of the sprinkle of bacon on traditional potato skins served as appetizers, these contain a decent amount of meat. Which means more protein and fat to keep you full!
    2. Protein + carbs + fat. Plus green stuff. Sounds pretty balanced to me.
    3. Lots of people go to restaurants and order an appetizer for their meal. At least I used to. It's pretty much the only time you don't have to share the appetizer with the rest of the table. Appetizers as entrees are always a smart idea.

    Ok, I'm glad that's finally cleared up!

    Taco Potato Skins | Crispy paleo potato skins stuffed with taco meat, dairy free cheese, and tomatoes. Served with a dairy free jalapeno cilantro yogurt sauce for dipping. | eatsomethingdelicious.com

    Lately, I've been needing cilantro for a lot of recipes but every time I go to the store, they don't have any. Seems like a pretty weird thing to sell out of. I needed it again while I was making my Moroccan chicken stuffed sweet potatoes and the only thing I could find was planted, living cilantro. So that's what I bought!

    I know I've said this before but I am not good with plants. I've already killed one cilantro plant somehow and the other got infested with spider mites and died. This time was going to be different though! I spent a lot of time reading about how to properly take care of cilantro and tried to do everything right. This recipe was only made a week after the Moroccan chicken and the plant didn't even last that long - I had to go buy more cilantro for this recipe.

    Shortly after all the cilantro wilted and fell out of the pot, basil started growing in the same container. That lasted a few days before it realized it was living in the plant house of horrors and bailed on me. Someday, I will grow plants - maybe even herbs! For now, I'm going to start small and focus on learning how to make my grass grow. That definitely takes priority.

    Taco Potato Skins | Crispy paleo potato skins stuffed with taco meat, dairy free cheese, and tomatoes. Served with a dairy free jalapeno cilantro yogurt sauce for dipping. | eatsomethingdelicious.com

    This dipping sauce is actually from an older recipe for avocado fries. I'm not sure why I haven't used it on anything else before but it went perfectly on these potato skins. My sister recently used it on some fish tacos which I thought was a great idea. I used a coconut milk yogurt but I've also made it with almond milk yogurt and regular dairy yogurt would be perfectly fine for those that can eat dairy products.

    The cheese I used was Daiya brand which I like because it tastes good, actually melts, and most importantly to me, they are very allergen-conscious. Those of you who are paleo may choose to try a different cheese or omit it all together. Once you add the dipping sauce, you won't even miss the cheese anyways.

    Print
    Taco Potato Skins | Crispy paleo potato skins stuffed with taco meat, dairy free cheese, and tomatoes. Served with a dairy free jalapeno cilantro yogurt sauce for dipping. | eatsomethingdelicious.com

    Taco Potato Skins with Cilantro Yogurt Dip

    • Prep Time: 20 mins
    • Cook Time: 1 hour 5 mins
    • Total Time: 1 hour 25 mins
    • Yield: 5 servings 1x
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    Ingredients

    • 3 lbs russet potatoes, or sub sweet potatoes
    • 2 Tbsp olive oil, divided
    • 1 lb ground beef
    • 1 batch of taco seasoning
    • 12 oz plain dairy free yogurt
    • 3-4 tablespoon diced jalapenos
    • 2 Tbsp cilantro leaves, packed to measure (or about a handful before packing down)
    • ½ C regular or dairy free shredded cheddar, optional
    • 1 tomato, diced small

    Instructions

    1. Preheat oven to 400°F.
    2. Scrub potatoes and rub with about a tablespoon of the olive oil. Arrange on a baking sheet and bake until soft in the middle, about 30-50 minutes, depending on the size and type of potato you're using. Don't turn the oven off just yet.
    3. While the potatoes are baking, brown and crumble the ground beef in a skillet over medium-high heat. Once the beef is fully cooked, stir in the taco seasoning and set aside.
    4. In a food processor, combined the yogurt, jalapenos, and cilantro. Add more or less jalapenos to your spice preference. Alternatively, you can just chop the cilantro and jalapenos very finely and stir it into the yogurt. Refrigerate until serving.
    5. Once the potatoes are cooked and cool enough to handle, slice each of them in half lengthwise and scoop out the inside with a spoon. You can scrape out more or less depending on how much potato you prefer in the finished product. Save the inside for another recipe (I froze mine).
    6. Brush both sides of each potato skin with more olive oil. Place the skin side down on the baking sheet and bake for 15 minutes. Again, leave the oven on for the next step.
    7. Fill each potato skin with meat, then cheese. Return to the oven one more time for another 10 minutes or until the cheese is melted. Ok, now you can turn the oven off :)
    8. Top with diced tomatoes and additional fresh cilantro, if desired. Serve alongside the yogurt dipping sauce.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    Taco Potato Skins | Crispy paleo potato skins stuffed with taco meat, dairy free cheese, and tomatoes. Served with a dairy free jalapeno cilantro yogurt sauce for dipping. | eatsomethingdelicious.com

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    « Moroccan Chicken Stuffed Sweet Potatoes
    Traditional Hamburger & Rice »

    Reader Interactions

    Comments

    1. Darcie

      March 21, 2017 at 12:38 pm

      Those look fantastic!!!!! I'm not a fan of cilantro but I bet I would still like that dipping sauce, of course if I'm being honest I would just dip them in ranch!

      Reply
      • Meagan Fikes

        March 23, 2017 at 11:53 am

        Ranch would be great on these!

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    eatsomethingdelicious
    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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