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Stuffed potato skins with Ground Taco ME'EAT

Red Potatoes scooped out and filled with RollinGreens Ground Taco ME’EAT topped with melted cheese, green onion, and sour cream.


Serves: 1-4 People for appetizer

  • 1 Bag RollinGreens Ground Taco ME’EAT
  • 2 cups water (Ground Taco)
  • 2 T olive oil (Ground Taco)
  • 4 medium Red Potatoes
  • 2 cups shredded cheddar cheese
  • 2 green onion stocks
  • ½ cup sour cream
  • 2 T olive oil
  • ¼ t sea salt
  • 1/8 t black pepper



  • Preheat oven to 400 Degrees F.
  • Wash and dry potatoes.
  • On a cutting board, cut washed and dried potatoes in half long ways.
  • With a large soup spoon, remove the insides of the potato halves leaving ¼ inch on insides to the skin. Place into a large bowl with water and salt.
  • Repeat above step until all potato halves are scooped out.
  • Place all scooped halves onto a baking sheet and rub with olive oil. Then add salt and pepper to each.
  • Bake for 20-30 minutes or until golden brown and fully cooked.
  • Add 2 cups water to a medium pot or pan.
  • Add olive oil to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the RollinGreens Ground Taco ME’EAT pack and add contents. Stir well.
  • Stir a few times throughout and cook for 7-10 minutes or until most of the moisture has evaporated.
  • Grade cheese and set aside.
  • Once skins are finished cooking and your Ground Taco is finished cooking, top with cheese and place baking sheet back into the oven until cheese is melted
  • Wash and cut green onion into small slivers and top each potato skin.
  • Finish by adding a dollop of sour cream to each or if you have a squeeze bottle, fill with sour cream and drizzle on top of each.

    -Enjoy Chef Ko