Name: PO-TACOS!
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 potatoes
Cuisine: American
Ingredients: 4 potatoes; pesto; greek yogurt; 6 ounces manchego cheese; chicken chili with cheddar cheese; refried beans; sour cream; salsa; bbq chicken

What do you get when you cross a potato and a taco? Why a PO-TACO of course! These nutritious baked potato skins stuffed with a myriad tasty taco fillings make for a nutritious meal that’s totally unique and so easy to pull off — especially during the week when even the mere thought of cooking dinner exhausts you. I’m sure you will feel the same!

Dinner

1 h 10 m

American

Weelicious

March 17, 2026

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From the Cook

1/4

PO-TACOS!

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 400F degrees.

Poke several holes in the sides of the potatoes, place on a baking sheet lined with foil and bake for 1 hour.

Slice the potatoes down the middle, scoop out half of the flesh, and fill with desired toppings.

Video Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Crispy Potato Skin Perfection 🥔
Brush potato skins with olive oil and bake at 400°F for 15-20 minutes before filling to achieve maximum crispness and prevent soggy bottoms from the wet fillings.
Greek Yogurt-Sour Cream Balance 🥄
Mix Greek yogurt with sour cream in a 1:1 ratio to create a tangy, lighter topping that adds creaminess without excessive richness or fat.
Layer Fillings Strategically 🎯
Start with refried beans as the base layer to create a moisture barrier, then add BBQ chicken and chili, finishing with cheeses on top so they melt directly into the hot fillings.
Room Temperature Pesto Application 🌿
Drizzle pesto after baking the filled potatoes as a finishing touch to prevent it from breaking down during cooking and preserve its vibrant basil flavor.
Manchego Cheese Melting Advantage 🧀
Use manchego on top since it melts slower than cheddar, creating a beautiful golden layer that won't burn while the hotter fillings beneath finish heating through.