Paleo Taco Potato Boats

4 from 1 vote

Prep Time25

Cook Time1 40

Servings: servings

Calories: 480kcal

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