Potacos (Taco Filled Potatoes)

24
Ingredients

15m
Prep Time

90m
Cook Time

1h 45m
Ready In

Recipe: #3751

December 29, 2011

Categories: Side Dishes, Turkey, Appetizers, Potatoes, Fathers Day, Game/Sports Day, Sunday Dinner, Oven Bake, more

recipe by:
Michelle_Minicucci

"Don't be intimidated by the long ingredient list. It's stuff we all have around the house. Where I have Paul Prudhomme seasoning listed, you might try Emeril or Mrs. Dash. My cook time includes baking potatoes for one hour before filling. Excellent appetizers!!"

Original is 18 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (251.3 g)
Calories 170.6
Total Fat - 4.8 g
Saturated Fat - 1.6 g
Cholesterol - 24.2 mg
Sodium - 469 mg
Total Carbohydrate - 22.9 g
Dietary Fiber - 3.9 g
Sugars - 3.7 g
Protein - 9.7 g
Calcium - 73.3 mg
Iron - 1.4 mg
Vitamin C - 24.7 mg
Thiamin - 0.1 mg

Step 1

Preheat oven to 375°. Rinse and cut potatoes in half lengthwise. Place potatoes on a baking sheet in oven for one hour (or until brown and potato comes out of skin easily). Let cool for 1/2 hour.

Step 2

Using a sharp knife, cut the insides away from skin. Save potato guts for another use, using as thin a shell as possible.

Step 3

Sprinkle potato shells with "Paul Prudhomme's Meat Magic" and put them back in the oven for 15 minutes, or until skins are brown and crisp.

Step 4

To make mock sour cream: process cottage cheese until smooth. Add vinegar and process until completely blended. Put to the side.

Step 5

To make filling: Preheat a large, heavy skillet over high heat. Add 1 1/2 cups onions, 1 cup chopepd celery, and bell peppers. Cook 2 minutes. Add Poultry Magic and cumin, oregano, cilantro, cinnamon, nutmeg and salt. Cook 4 more minutes, stirring to distribute seasonings.

Step 6

Add minced garlic and 1/2 cup stock. Scrape bottom of pan, and cook 9 minutes, stirring occasionally.

Step 7

Push cooked vegetables to outside of pan, and add chopped turkey to center of pan. Cook 9 minutes, breaking up meat with a wooden spoon. Turn occasionally to brown, and eventually incorporate into vegetable mixture.

Step 8

Add the chili powders and the cornmeal and cook for 3 minutes, or until the mixture is sticking hard. Add one cup stock, scrape well, and cook three minutes. Stir in chopped green chiles - cook two minutes.

Step 9

Add 1/2 cup stock and cook 5 more minutes. Add the remaining 1/2 cup stock and cook eight minutes, stirring and scraping the bottom of the pan well, as the bottom sticks. Remove from heat.

Step 10

Place crisp potato shells on a baking sheet. Line the bottom of each shell with shredded lettuce. Add one teaspoon chopped tomatoes, and 1/2 tablespoon finely chopped onions. Fill with 2 tablespoons meat mixture, and top with 1/3 tablespoon shredded cheese.