whole baby potatoes, scrubbed clean, the smaller the better (I used Yukon Gold)
Unrefined olive oil or avocado oil
Sea salt
Filling ideas: shredded chicken, refried beans, pico de gallo, vegan queso, guacamole or store-bought avocado salsa, pickled onions
Topping: crushed tortilla chips, if desired
Instructions
Preheat the oven to 400 degrees F.
Line a large sheet pan with unbleached parchment paper.
In a large bowl, toss the potatoes with just enough oil to coat. Arrange them on the sheet pan in one layer. Season with salt (I like to sprinkle up high). Bake in the oven for 20-40 minutes, until potatoes are tender and can easily be pierced with a paring knife. The roasting time will depend on the size potatoes you use.
Make a slit cut in the center of each potato, not cutting all the way through and carefully open each potato just enough to fill with toppings, without actually breaking it in half. Top with desired toppings and serve. Do this like a taco - big stuff first like the proteins, then the condiments. Have fun!
Recipe by Pamela Salzman at https://pamelasalzman.com/mini-taco-stuffed-potatoes-recipe/