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Potato skin taco

Potato skin taco? What is it about potato skins that is so good? They are a fantastic source of potassium, iron and niacin (B3). Four potato skins contain approximately 13 per cent of your recommended potassium intake, 61 per cent of the recommended amount of iron for women over 51 and men of any age (27 per cent for women under 50), as well as providing approximately 1.6 mg of niacin (men require 16 mg and women 14 mg daily). That is a lot of nutrients in something that many people throw away.

Potato skin taco ingredients:

1 green pepper (cut into small pieces)

1 red pepper (cut into small pieces)

Fresh chopped parsley

1 block cheddar cheese

Sea salt, freshly ground

Black pepper, freshly ground

6 large potatoes

1 fresh large tomato (chopped)

2 cups taco meat

1 cup sour cream

½ cup butter

Pre-heat the oven to 350 F degrees. Wash your potatoes thoroughly. Using a large fork poke the potato several times and then lightly dust them with fresh ground sea salt. After all potatoes have been processed, place them in the middle of your oven for one hour to bake.

Remove the now cooked potatoes from the oven and put them to one side to cool.

Once the potatoes have cooled, use a sharp knife to split each potato in two. Scoop each half out leaving the skins bare; try not to break the skins as you do this. (The potato that you have removed can then be used in making potato salad so nothing is wasted.)

Lay each potato skin face up and place a small portion of taco meat inside of each piece. Grate the cheese and place a little on each. Place the green pepper and red pepper evenly over each piece along with the chopped tomatoes, then cover with more cheese. Ground some fresh sea salt and pepper over each skin and place them in the oven on 350 F degrees for 5 minutes. Keep your eye on them as you do not want them to burn.

Prior to serving, sprinkle a little chopped parsley and spoonful of sour cream overtop your potato skin tacos

By Ian Leatt

For more information about how to grow potatoes, click here.

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