Loaded Potachos

The other night, after an-I-walked-three-miles-in-three-inch-heels, 14 hour kind of work day, I was fighting the urge to get takeout. Takeout was made for these kind of days. Takeout on Whole30 is Chipotle and since we don’t live in the suburbs, I knew that I could cook something faster than I could drive to grab a carnitas bowl and the thought of having to put on shoes again brought tears to my eyes.

I looked at the week’s menu and decided I “deserved” something tastier than lettuce wrapped tacos (yeah, I get that’s a mental food habit that I need to break – I’m doing Whole30, stop lecturing me).

But something magical happened in my oh-so-tired brain and a culinary genius idea was birthed. World, may I introduce to you:

Loaded Potachos (serves 2)


2 Large russet potatoes (sliced SUPER thin – if you have a mandoline, use it)

Olive Oil

Sea Salt

1lb Meat of choice (pictured here carnitas)

Homemade taco seasoning (I used to use a recipe, but now, I just throw in some chili, cumin, oregano, paprika, cayenne, red pepper flakes, salt, and pepper and we have a party)

Whatever toppings you fancy. I went with: chopped romaine, red onion, cilantro, green onion, Cholula hot sauce, and of course, guacamole.

Let’s get to business:

Preheat oven to 425 while you chop all the veggies. Place thinly sliced potatoes on a pan, brush with olive oil, and sprinkle with cracked sea salt. Bake for 15-16 minutes, turning once.


While potatoes are baking, cook the meat and add taco seasoning. And then make your guacamole. Guac isn’t an optional topping on these. Guac should never be optional.

When the potatoes are done, plate them and load them up. Go ahead and get a fork proactively. No need to get up again.


Y’all this is simple and so tasty. It was far better (and quicker) than getting takeout. The only downside is that there are dishes, but I have a cute dish fairy, so really, this was a total win for me.




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