Taco Tater Rockets

At a Glance

  • Potato Type: Russet
  • Prep Method: Baked
  • Cuisine: American
  • Yield: 4 servings
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

Everyone knows baked potatoes with the skin on are good for you. But with tomatoes, green chilies, and onions, these fun Taco Tater Rockets are delicious and healthy.


  • 4 large potatoes (9 to 10 ounces each)
  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 can (4 ounces) diced green chiles
  • 1 large clove garlic, finely chopped
  • 2 tablespoons tomato paste
  • Salt
  • 1/2 cup thinly sliced lettuce
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup coarsely chopped tomato
  • 1/4 cup sliced ripe olives


Heat oven to 425ºF. Pierce potatoes with fork; bake 40 to 55 minutes or until tender when pierced with a fork.

Or, microwave the potatoes for a quicker cook time: Pierce potatoes with a fork and wrap individually in a double thickness of paper towels. Microwave on high for 5 minutes. Rotate the potatoes and microwave on high until tender, about 5 minutes more. Unwrap the potatoes and let cool slightly.

Meanwhile, in large nonstick skillet, cook and stir beef, onion, chiles and garlic over medium heat until beef is browned; pour off drippings. Stir in tomato paste; cook 2 minutes. Season with salt, as desired.

To serve, split and fluff hot potatoes. Spoon 1/4 of beef mixture onto each potato. Top evenly with lettuce, cheese and tomato. Garnish with olives.


Calories: 570 Fat: 19g Cholesterol: 78mg Sodium: 846mg Carbohydrates: 71g Fiber: 8g Protein: 29g

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