Paleo Whole30 Taco Potato Boats
Prep Time25 minutes mins
Cook Time1 hour hr 40 minutes mins
Servings: 10 servings
Calories: 480kcal
- 10 large Russet potatoes
- 1 tablespoon garlic oil
- 1 pound ground beef
- 1 teaspoon salt
- 1 ½ teaspoons cumin
- 1 tablespoon oregano
- 1 ½ teaspoons paprika
- ¼ teaspoon pepper
- 1 red bell pepper, diced
- 8 large eggs
- ½ teaspoon salt
- 2 tablespoons chopped chives
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 13x9 pan. Crack the eggs into a large bowl, add the ½ 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 ¼ cup leftover. Top with the egg mixture and cook 40 minutes or until eggs are set.
*If you don't need low FODMAP then use avocado oil and 1 teaspoon garlic powder and onion powder.
*I topped them with FODY Salsa which is low FODMAP and Whole30 compliant
Calories: 480kcal | Carbohydrates: 68g | Protein: 21g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 455mg | Potassium: 1738mg | Fiber: 5g | Sugar: 3g | Vitamin A: 409IU | Vitamin C: 22mg | Calcium: 91mg | Iron: 5mg