Mexican Stuffed Potato Skins

I think Potato Skins are amazing! The skin has all the vitamins and nutrients and I love the chewy, firm texture of them. I DON'T love the unhealthy versions you see in so many restaurants, so I set out to make a healthy, delicious, guilt-free version. I sauteed up Isernio's ground chicken with my favorite taco seasonings, added in some onion and garlic and then used the potato skin as a base. Sean actually refuses to call these anything other than po-tacos. (Potato tacos is actually a pretty fun thing!) I made a Paleo Ranch dressing and tossed some of that on as well. These would be such a fun Super Bowl dish! (Where to buy Isernio's)


  • 4 Russet potatoes, scrubbed clean 
  • 1 onion, diced 
  • 4 cloves garlic, minced 
  • 1 pound Isernio's Ground Chicken 
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 tsp ground cumin 
  • 2 tsp salt 
  • 1 head romaine

Pico De Gallo:

  • 1 tomato 
  • 1 jalapeno 
  • 1 bunch cilantro 
  • 1 tsp red wine vinegar 
  • 1/4 cup minced red onion 

Paleo Ranch: 

  • 1 cup homemade mayonnaise 
  • 1/2 cup coconut cream 
  • 1 tsp Dijon mustard 
  • 1 tsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder 
  • 1 tsp salt 
  • 2 tbsp chopped dill 
  • 2 tbsp chopped chives 
  • 2 tbsp chopped parsley

Preheat the oven to 425. Pierce the potatoes all over and set them on a baking sheet. Bake them for 50 minutes-1 hour until you can easily pierce them with a knife. 

Saute the onions and garlic until softened and aromatic. 

Add the ground chicken to the pan and crumble it up as it cooks. Sprinkle over the paprika, coriander, chili powder, cumin and salt. 

Finley chop the lettuce and set this aside. 

Stir all the ingredients for the pico de gallo and taste for seasoning. 

When the potatoes are fully cooked, take them out and slice them in half lengthwise. When they are cool enough to handle, scoop out the flesh, making sure to leave 1/4 inch along the sides so they hold their shape. 

Fill each potato skin with some lettuce, some chicken mixture, and the pico de gallo. 

Blend all of the ranch ingredients together and taste for seasoning. Drizzle this over the potato skins and serve with a side of this ranch and some hot sauce. Garnish with chopped cilantro and serve at once! Bon Apetit! 

Corie CameronComment