What the heck is this?

Looking for a taco night with a twist that’s both satisfying and compliant with Paleo and Whole30? Say hello to these Taco Potato Boats! Tender roasted potatoes are scooped out and filled with a flavorful taco meat mixture, topped with fresh veggies, and drizzled with your favorite toppings — all while being 100% Paleo and Whole30-approved. The potatoes act as the perfect, hearty vessel for your taco filling, making this a meal that’s both comforting and nourishing. Think of it as tacos, but without the tortilla, and way more fun to eat!

Why You’ll Love This Recipe

Paleo and Whole30-approved: Perfect for anyone following these dietary plans, without sacrificing flavor.
Customizable: Load up your potato boats with your favorite taco fillings — you’re in control!
Healthy and hearty: Packed with protein, healthy fats, and fiber, these boats are a meal in themselves.
No tortilla needed: The potato acts as the perfect stand-in for a traditional taco shell.
Meal prep-friendly: You can prep the potatoes and filling ahead of time, making this an easy weeknight dinner option.

The Good Stuff You’ll Need

For the Potato Boats:

4 medium russet potatoes (or sweet potatoes, if you prefer)
1 tablespoon olive oil
Salt and pepper, to taste

For the Taco Filling:

1 lb ground beef or ground turkey (or chicken)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for a little heat)
Salt and pepper, to taste
1/4 cup tomato sauce (make sure it’s Whole30-compliant, if using)
Juice of 1 lime
Fresh cilantro, for garnish

For Toppings:

Diced avocado
Sliced red onion
Fresh salsa (make sure it’s compliant with Whole30 or Paleo)
Fresh cilantro, chopped
Lime wedges

Let’s Do This

Step 1: Preheat the Oven and Prep the Potatoes

Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Pierce each potato a few times with a fork to prevent them from bursting in the oven. Rub the potatoes with olive oil and season them with salt and pepper.

Place the potatoes on a baking sheet and bake them for 40-45 minutes, or until they are tender when pierced with a fork. While the potatoes are baking, get the taco filling ready.

Step 2: Make the Taco Filling

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and garlic, sautéing for 2-3 minutes until fragrant and softened.

Add the ground meat (beef, turkey, or chicken) to the skillet. Cook, breaking it up with a spoon, until the meat is browned and fully cooked through.

Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Add the tomato sauce and stir to combine. Let the mixture simmer for 3-5 minutes, until everything is heated through and the flavors meld together. Squeeze in the lime juice and give it a final stir.

Step 3: Assemble the Potato Boats

Once the potatoes are cooked and tender, remove them from the oven. Carefully cut each potato in half lengthwise. Scoop out some of the potato flesh, leaving a border around the edges to create a boat. Be sure to save the scooped-out potato for another use, like mashed potatoes or a hash!

Fill each potato boat with the taco filling, packing it in gently.

Step 4: Add Toppings and Serve

Top each potato boat with your favorite taco toppings, such as diced avocado, sliced red onion, fresh salsa, chopped cilantro, and a squeeze of lime juice. Serve the boats warm, and enjoy!

Serving Suggestions

These Paleo Whole30 Taco Potato Boats are a complete meal on their own, but they’re great served with a side of fresh greens or a zesty salad. You could also add a side of cauliflower rice for a little extra texture and flavor. For a heartier option, try pairing them with roasted veggies or guacamole.

Switch It Up

Change up the protein: Use ground chicken, pork, or even a plant-based option like crumbled tempeh for a vegetarian version.
Make it spicy: Add diced jalapeños to the filling for an extra spicy kick.
Swap the potato: Try using sweet potatoes for a slightly sweeter flavor or a lower-carb option like zucchini or eggplant boats for an even lighter version.
Top it with cheese: If you’re not strictly Whole30 or Paleo, you can top your boats with dairy-free cheese or regular cheese if you prefer.

Make-Ahead Tips

You can bake the potatoes ahead of time and store them in the fridge for up to 3 days. The taco filling can also be made in advance and stored in the fridge for up to 4 days. When you’re ready to serve, simply reheat the potatoes and taco filling and assemble the boats.

Questions People Actually Ask

Q: Can I make this recipe in advance?
A: Yes! The potatoes can be baked ahead of time, and the taco filling can be made in advance and stored in the fridge. Just assemble and heat everything when you’re ready to eat.

Q: Can I use a different type of potato?
A: Absolutely! You can use sweet potatoes, Yukon gold, or even small red potatoes. Adjust the baking time as needed depending on the type of potato.

Q: Can I make these vegetarian?
A: Yes! Use plant-based crumbles or beans as a substitute for the ground meat to make a delicious vegetarian version.