Directions
- 1Peel the russet potatoes.
- 2Dice the peeled potatoes into 1-inch cubes.
- 3Bring a pot of water to a boil and add the diced potatoes. Let them boil for about 5 minutes for texture purposes, to fully cook the inside.
- 4After 5 minutes, add the potatoes to a baking sheet.
- 5Spray the potatoes with olive oil.
- 6Season the potatoes with salt, pepper, garlic powder, onion powder, and smoked paprika.
- 7Bake the seasoned potatoes in the oven at 350°F (175°C) for about 30 minutes.
- 8Season the ground beef lightly with garlic powder, onion powder, and black pepper.
- 9In a skillet on high heat, cook the seasoned ground beef until it is browned.
- 10Add one packet of taco seasoning to the cooked beef.
- 11Mix in half a cup of water with the beef and taco seasoning.
- 12Let the beef simmer on low heat until all the water evaporates.
- 13Evenly divide the cooked potatoes into three food containers.
- 14Evenly divide the seasoned taco meat on top of the potatoes in each container.
- 15Rinse the fat-free mozzarella and fat-free cheddar cheese, then divide it evenly between the three containers.
- 16Add a tablespoon of plain non-fat Greek yogurt to each dish.
- 17Top each bowl with pico de gallo.
Ingredients
- 888 g Russet Potatoes
- Olive oil
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Smoked paprika
- 1.5 Lbs 96/4 Lean Ground Beef
- 1 packet Taco seasoning
- 0.5 cup Water
- 21 g Fat free mozzarella
- 21 g Fat free cheddar
- 3 Tbsp Plain non-fat Greek yogurt
- Pico de gallo
Equipment
Potato peelerCutting boardPotBaking sheetOvenSkilletSpatulaFood containers
Tips
- Peeling potatoes is optional.
- Boiling potatoes before baking helps achieve a crispy outside and pillowy inside.
- Rinse the fat-free cheese before adding it to the bowls.
- Plain non-fat Greek yogurt is used as a sour cream substitute and adds protein.
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