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Paleo Whole30 Taco Potato Boats


  • 10 large Russet potatoes
  • 1 tablespoon garlic oil
  • 1 pound ground beef
  • 1 teaspoon salt
  • 1 1/2 teaspoons cumin
  • 1 tablespoon oregano
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon pepper
  • 1 red bell pepper, diced
  • 8 large eggs
  • 1/2 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 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. 


*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