Loaded Twice Baked Potato Taco Boats
Recipe sponsored by Old El Paso
Everyone asks me for recipes to bring over to their friends holiday parties around this time of year, and I am happy to deliver. We all want something creative, new, and delicious to make, and this recipe hits all those points. I took the idea of a potato skin and a twice baked potato, and combined them in taco form!
You guys know I love mash-up recipes, and this one didn’t disappoint. The taco boat gets crispy almost like a potato skin would, but with a whole new texture. The flavors are familiar, but they are served in a new way that is perfect for people to grab and snack on at a party.
Bake the potatoes and mash them up with butter, cheese, and sour cream.
Bake the taco boats first for 10 minutes before filling them and baking them more. I tried piping some designs onto the boats but in the end it worked best when I filled them a little less and didn’t add a design. That’s because the bacon and chives go on top anyways so you don’t really see the piping.
These are addictive little bites of potato magic in a soft shell.
These are great to put out as an appetizer cause you can make them ahead of time and then just pop them into the oven when people are arriving to the party.
A little extra sour cream on the side never hurt anyone.
Loaded Twice Baked Potato Taco Boats
Soft taco boats filled with twice baked potato filling and topped with bacon and chives. A great twist on this classic holiday dish in appetizer form.
Servings: 24 mini tacos
Ingredients
- 3 large russet potatoes
- 1 cup cheese
- 1 cup sour cream
- 1/2 stick butter
- 1/2 cup milk
- 24 mini taco boats
- 10 slices bacon
- 1 bunch chives
- extra sour cream if desired
Instructions
- Preheat oven to 350
- Poke potatoes with a fork, and season with salt, pepper, and olive oil.
- Bake potatoes for about an hour and a half until tender.
- Remove potatoes from the oven and remove the skin.
- Mash the potatoes with the butter, cheese, milk, and sour cream.
- Meanwhile, put the taco boats into the oven upside down to cook for 10 minutes.
- Pull the boats from the oven and flip them right side up.
- Divide the potato mixture between the taco boats being careful not to overfill.
- Return the filled taco boats to the oven and bake for 20 minutes.
- Meanwhile, cook the bacon in a frying pan until crispy, and chip the chives.
- Remove the taco boats from the oven and place them on a serving dish. Top with the bacon and chives, and serve with extra sour cream if desired.