Stuffed Potato Skins with Ground Taco ME'EAT

Stuffed Potato Skins with Ground Taco ME'EAT GROUND TACO

Red potato skins filled with RollinGreens Ground Taco ME’EAT topped with melted cheese, green onion, and sour cream.

Serves 1-4 People


For Ground Taco ME’EAT

  • 1 Bag RollinGreens Ground Taco ME’EAT
  • 2 cups water
  • 2 tbsp olive oil

For Potato Skins

  • 4 medium Red Potatoes
  • 2 tbsp olive oil
  • ¼ tsp sea salt
  • 1/8 tsp black pepper

For the Toppings

  • 2 cups shredded cheddar cheese (optional cheese alternative)
  • 2 green onion
  • ½ cup sour cream (optional dairy free alternative)


  1. For the Ground Taco ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Ground Taco ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. For the potato skins, preheat oven to 400 Degrees F. Cut potatoes in half long ways.
  5. With a large soup spoon, remove the insides of the potato halves leaving ¼ inch on potato on the insides of the skins. Place into a large bowl with water and salt.
  6. Place all scooped halves onto a baking sheet and rub with olive oil, salt, and pepper.
  7. Bake for 20-30 minutes or until golden brown and fully cooked. Once potato skins are finished cooking, fill with the cooked Ground Taco ME’EAT and top with cheese. Place baking sheet back into the oven until cheese is melted.
  8. For the toppings, cut green onion into small slivers and top each potato skin.
  9. 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


Ground Taco Plant-Based ME'EAT
Back to blog