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Preheat oven to 375°F (190°C)
Scrub the potatoes under cool water and pierce with a fork or a sharp knife a few times. Bake them for approximately 40 to 45 minutes, or until they’re just fork tender (You don’t want them to be too soft or the skins will fall apart). For ultra crispy skins, lightly oil the potatoes.
While the potatoes are baking, make the taco filling. SEE NOTE
Let the potatoes cool until you can handle them without burning your hands.
Cut them in half vertically and scoop out the potato, leaving about a quarter of an inch of potato attached to the skin.
Mix the scooped-out potato with nutritional yeast and salt and pepper until creamy and totally combined.
Fill the potato skins with the potato mixture and taco filling and bake for 10 minutes to heat through. Brush a light layer of olive oil on the skin if you want it to be extra crispy.
Top with the chopped pepitas, green onion, pickled jalapeno, tomato, and cilantro.