Crispy Taco Potato Cups

Crispy roasted baby potato cups topped with seasoned ground beef, melted cheddar, and salsa. An easy oven-baked appetizer or snack ready in about 50 minutes.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Oven

Ingredients

• 1.5 lb baby potatoes
• 2 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 lb ground beef
• 1 tbsp taco seasoning
• 2 tbsp water
• 0.75 cup cheddar cheese
• 0.75 cup salsa

Cooking instructions

1. Heat the oven to 425°F. Line a baking sheet with parchment. Boil the potatoes in salted water for 12 to 15 minutes, until fork-tender, then drain well. (about 15 min) — 425°F
2. Arrange the potatoes on the baking sheet and gently smash each one to about 1/2-inch thick. Brush with olive oil and season with salt and pepper. (about 3 min) — 425°F
3. Roast the smashed potatoes for 18 to 20 minutes, until browned and crisp around the edges. (about 20 min) — 425°F
4. While the potatoes roast, cook the ground beef in a skillet over medium-high heat for 5 to 7 minutes, breaking it up, until no longer pink and it reaches 160°F. Drain excess fat, then stir in the taco seasoning and water; simmer for 1 minute. (about 8 min) — 160°F
5. Top each crisp potato with seasoned beef and cheddar. Return to the oven for 3 to 5 minutes, until the cheese is melted and the potato edges are crisp. (about 5 min) — 425°F
6. Spoon salsa over the potato cups and serve hot. (about 1 min)