Gluten-Free, Casein-Free Taco Potatoes

This recipe is a sure-fire kid pleaser! You can even let them eat it with their hands.
Course Main Dish
Cuisine Mexican
Servings 4
Author Rachel


  • 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


  1. 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.
  2. Change oven temperature to 475 degrees.
  3. 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.
  4. 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.
  5. While potatoes are baking - brown ground beef in a skillet. Add cumin, granulated onion, and cayenne pepper about halfway through browning process.
  6. After removing potato shells from oven, spoon browned, seasoned beef into shells and sprinkle tops with cheese.
  7. Return potatoes to oven and heat just until melted. Remove and serve immediately with your favorite toppings.

Recipe Notes

This recipe is an adaptation of Beef in Potato Shells from the Betty Crocker Cookbook (copyright 1986).