Taco Stuffed Potatoes with Avocado Chipotle Ranch

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Taco ‘Bout a Rough Day

Do you ever have one of those days? One of those days filled with toddler tantrums and tears, time outs, a power outage during potty time, resulting in toddler pooping on the floor, then everyone just eats PB&Js on old bread for lunch, and you sweat (because of no power) and cry while rocking the little one to sleep, wondering if you can start the day over? Yeah…me neither, and those are absolutely not examples from my actual day today…

Just kidding. This has been my day today, combined with the stress of our upcoming move and transition out of the military, plus the mom guilt over not being gentler with Zemirah during these stressful times. Whew!

Praise the Lord we are all healthy and safe, but on these kinds of days, you just need a quick dinner to throw together. Giant stuffed potatoes are such an easy, filling, and cheap dinner that everyone loves, and these Taco Stuffed Potatoes have just the right amount of spice combined with all the comfort of a baked potato. Top them with Avocado Chipotle Ranch for extra creaminess with a kick! I love making homemade sauces when I can, but if you would like to buy some you can purchase some of my favorite Avocado Ranch here; which always comes in handy on those pinch of crazy days!

No matter what kind of day you’re having, these stuffed potatoes will put a smile on your face and warmth in your belly; I hope your family enjoys!

Taco Stuffed Potatoes with Avocado Chipotle Ranch

Serves 6.

Ingredients:

For the Avocado Chipotle Ranch:

• A fresh batch of my Dairy free Garlic Herb Ranch
• 2 tbsp cilantro
• 1/4 of a ripe avocado
• 1 tsp chipotle seasoning
• Juice of half a lime

For the Taco Stuffed Potatoes:

• One potato per person eating (I used sweet for me and russet for my husband)
• 1 lb ground turkey or beef
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1.5 tsp salt
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp oregano
• Cayenne to taste
• Optional toppings:
  • salted pepitas
  • pickled jalapenos
  • chopped cilatro
  • chopped scallions
  • avocado

Directions:

For the Avocado Chipotle Ranch:

• Combine all ingredients in blender or food processor
• Blend until smooth
• Keep leftovers, covered, in fridge for a week

For the Taco Stuffed Potatoes:

• Preheat oven to 425 F
• Poke holes all over potatoes (make sure you gave them a good scrubbing!) with a fork or knife
• Place directly on rack
• Cook for 45 minutes to an hour, until soft and skin is easily pierced with a fork
• With 20 minutes left on the potatoes, start your taco meat
• Heat oil in a large skillet on medium heat
• Cook onion and garlic for a few minutes, until onions are translucent
• Add ground meat, stirring to break up meat (or use one of these)
• Add seasonings, stirring to combine
• When meat is cooked through, drain fat if using beef
• Add tomato paste, stirring to combine
• Let mixture simmer for 10 minutes
• Cut open potatoes and fill with taco meat
• Don’t forget a drizzle of Avocado Chipotle Ranch and extra toppings!
• Store leftover meat, covered, in fridge for a week

Be sure to check out my Slow Cooker Potato and Kale Soup, One Pan Chicken and Shrimp Fajitas, Sheet Pan Salmon, and Roasted Chicken with Carrots for other quick and healthy dinner ideas! Everyone has those crazy days, you are not alone. Don’t forget to count your blessings…and enjoy your pinch of crazy!

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