Gluten-Free Taco Potatoes
Gluten-Free Taco Potatoes is a sure-fire kid pleaser. You can even let them eat it with their hands! I love how easy this recipe is to prepare and it is a great twist on the traditional baked potato or taco night. Be sure to pare it with this Homemade Guacamole recipe too!
I often make these in my crockpot when I am going to be out for several hours. When I come home, I am ready to make dinner in 15 – 20 minutes! Some of my other favorite’s potatoes include Sour Cream & Chive Baked Potato, Easy Cheesy Twice Baked Potatoes and Cheeseburger Stuffed Baked Potato.
Be sure to give this dairy free and Gluten-Free Taco Potatoes dinner a try. You will be happy you did!
Gluten-Free, Casein-Free Taco Potatoes
Ingredients
- 4 large russet potatoes
- 1 Tbsp ghee melted
- 1 lb. ground beef
- 1 tsp ground cumin
- 1 tsp granulated onion
- 1/4 tsp cayenne pepper
- 4 oz. shredded Daiya cheddar cheese
- optional - guacamole, dairy-free sour cream, or any other toppings you desire
Instructions
- Preheat oven to 375 degrees. Wash potatoes, poke with fork. Bake potatoes for at least 1 hour to 1 hour, 15 minutes. Remove potatoes to cool.
- Change oven temperature to 475 degrees.
- Cut each potato lengthwise into halves. Scoop out inside of potatoes, but leave about 1/4-inch layer of potato in shell. Save insides of potatoes to make mashed potatoes, if desired.
- Brush insides of potato shells with melted ghee. Place shells, cut sides up, on ungreased baking sheet. Bake uncovered until edges are brown, 15-20 minutes.
- While potatoes are baking - brown ground beef in a skillet. Add cumin, granulated onion, and cayenne pepper about halfway through browning process.
- After removing potato shells from oven, spoon browned, seasoned beef into shells and sprinkle tops with cheese.
- Return potatoes to oven and heat just until melted. Remove and serve immediately with your favorite toppings.
Notes
Gluten Free Desserts:
Gluten-Free, Casein-Free Chocolate Cinnamon Chips
Gluten-Free, Casein-Free “Twinkies”
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Rachel is the mother of a son with Autism. She and her family began eating a gluten-free, casein-free diet in November 2011. Not long after, she discovered that she too was intolerant of gluten and has happily enjoyed discovering new ways to find delicious ways to enjoy eating a gfcf diet. Please visit her blog to learn more.
