These Paleo Whole30 Taco Potato Boats are fun and easy. A potato scooped out and filled with taco meat, peppers, and eggs. They are gluten free, dairy free, and low FODMAP.
I made my original Paleo Whole30 Egg Potato Boats last year and they have become crazy popular. I honestly didn’t expect that, but I’m so glad you all love them so much. I knew I needed to do another version and taco is always a good choice. These came out so great and I know you will love them.
How to Make the Boats
You bake the potatoes until tender, then cut off a small section of the top. Use a scoop to scoop out all the potato, leaving 1/4 inch thick layer in them. Fill them with the goodies and bake until eggs are set. I have this set of tablespoon measuring spoons that I love and use for everything. It was the perfect size to scoop out the potato. If you use a regular spoon you won’t have as much control and are most likely going to break a hole in the skin.
I topped these with FODY Salsa which is low FODMAP and Whole30 compliant. You can use your favorite salsa on top- it’s adds so much flavor and a little spice.
Some Tips for Making Potato Boats
They’re not hard, but a little more time consuming than some breakfasts.
- Choose the largest potatoes you can and try to keep them similar in size. It should use 10 large potatoes, but 12 medium would also work
- Bake the potatoes a day ahead and scoop out. This makes baking them in the morning a lot quicker. You can also chop all the veggies ahead of time.
- Use the scooped out potatoes for mashed potatoes or any other way you’d like.
I know you will love these paleo Whole30 taco potato boats. They are fun and flavorful and sure to be loved by the whole family.
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Paleo Whole30 Taco Potato Boats
- Preheat the oven to 375° and line a sheet tray with parchment paper. Wash the potatoes and poke them a couple times with a fork. Rub with a little avocado oil and place them on the sheet tray. Bake until tender, about 50-60 minutes. Let cool 10-15 minutes until cool enough to handle.
- While the potatoes are baking, make the filling. Add the garlic oil to a large skillet and add in the beef, salt, cumin, oregano, paprika and pepper. Cook, over medium heat while breaking into small pieces, about 5 minutes. Add the diced bell pepper and cook 5-8 more minutes, until tender.
- Cut the top off the potato and scoop out the inside leaving just a little potato lining the skin. I find using a measuring tablespoon works best or a small cookie dough scoop would work. Place them in a 13×9 pan.
- Crack the eggs into a large bowl, add the 1/2 teapson of salt and scramble. Add in the taco meat and chives to the poatotes, dividing evenly. You may have a little extra taco meat left. I had about 1/4 cup leftover. Top with the egg mixture and cook 40 minutes or until eggs are set.
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