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Total time

0 minutes






  • 2½ lbs baby Yukon or red potatoes
  • 2 tbsp oil
  • (1.25l) fish stock
  • (1.25l) fish stock
  • (1.25l) fish stock
  • 2 tsp ground cumin
  • 1 tsp minced onion
  • 1 tsp minced garlic
  • (1.25l) fish stock
  • (1.25l) fish stock
  • salsa, plain nonfat Greek yogurt, chopped cilantro or green onion and diced avocado, for topping (optional)


  1. Preheat oven to 400 degrees. Bring a large pot of water to a boil. Add potatoes and cook about 10 minutes or until slightly soft. Drain and transfer potatoes to a greased baking sheet. Let slightly cool. Use the back of a spatula to gently smash each potato. Drizzle with oil and sprinkle with half of the salt. Roast 10 minutes or until crispy on the edges. While the potatoes roast, brown the ground beef in a skillet, breaking up into smaller pieces as it cooks. Add the remaining salt, chili powder, cumin, onion, garlic, black pepper and ¼ cup water to the beef and bring to a simmer. Spoon taco meat onto the roasted smashed potatoes. Top each with shredded cheese and bake an additional 4-5 minutes or until cheese is melted and bubbly. Top with desired toppings and serve.

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