Taco Potatoes – Easy, Spicy & Vegan-Friendly
Taco potatoes are the perfect vegan comfort food—crispy potato shells stuffed with fajita-spiced mash and topped with melty vegan cheese. Ready in under an hour!
Servings: 3 portions
Calories: 410kcal
Cost: €1.25
Ingredients
- 6 medium potatoes
- 4 tsp fajita spice mix homemade or store-bought
- 1 tbsp chopped parsley
- ½ cup 85g shredded vegan cheese
- 2 tbsp olive oil
- 2 green onions chopped
- ½ tsp salt
- ½ tsp black pepper
For serving:
- 2 ripe avocados
- 1 small onion
- 2 tbsp lemon juice
- Salt and black pepper to taste
Instructions
Step 1: Prep the Potatoes
- Wash the potatoes and pierce them several times with a fork.
Step 2: Cook the Potatoes
- Microwave on high for 5–10 minutes until soft, or bake at 200°C (392°F) for about 40 minutes.
Step 3: Make the Side Salad
- While the potatoes cook, mash the avocados in a bowl. Add chopped onion, lemon juice, salt, and pepper. Mix and set aside.
Step 4: Hollow Out the Potatoes
- Once soft, cut each potato in half. Carefully scoop out the insides with a spoon into a bowl, leaving the skins intact.
Step 5: Make the Filling
- Mash the potato flesh and mix in olive oil, half of the shredded cheese, fajita spice, green onions, salt, and pepper. Stir until well combined.
Step 6: Fill and Top
- Spoon the filling back into the potato skins. Sprinkle the tops with the remaining cheese.
Step 7: Final Bake
- Place the stuffed potatoes in the oven at 200°C for 7–10 minutes or microwave for 2–3 minutes until cheese is melted.
Step 8: Serve with Salad
- Serve your taco potatoes hot with a side of fresh avocado salad.