Taco-Stuffed Potato Skins Recipe | Trisha Yearwood

Ingredients

• 8 small russet potatoes (about 4 pounds), washed and dried
• 2 tablespoons olive oil
• 2 large onions, finely chopped
• 2 small jalapenos, seeded and finely chopped
• 2 pounds lean ground beef
• 1/3 cup tomato paste (from a 6-ounce can)
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 1 tablespoon plus 1 teaspoon garlic powder
• 1 tablespoon salt
• 1 tablespoon freshly ground pepper
• 1/2 cup heavy cream
• 2 cups grated Cheddar
• 3 green onions (scallions), finely chopped
• 3 tomatoes, chopped
• 2 avocados, chopped
• Chopped fresh cilantro, for garnish
• Sour cream, for serving, optional