Loaded Beef Potachos

Sounds odd, right? But there is nothing odd about how DELICIOUS these loaded ”potachos” were.

I have been on a roasted potato kick for a while, but the other day I sliced my potatoes into circles instead of fry-shaped and now I'm obsessed. It's the same kind of potato with the same kind of seasoning, but the shape makes all the difference.

I look back at the days where I believed these myths that white potatoes are not only bad for weight loss, but detrimental to your overall health, and to that I say, no. Absolutely not. Potatoes, regardless of type, are among the highest ranked foods on the satiety chart and are plenty good for weight loss. At the end of the day, weight loss is about calories in versus calories out, or if you track your macros like me, staying within those macronutrient limits that add up to your calorie deficit. Eating white potatoes isn't going to do anything but make you happy and make you satiated! Please enjoy all foods in moderation when eating in a calorie deficit, but you should especially be incorporating some of your favorite foods in lucrative ways without letting unqualified "nutrition experts" and social media pages tell you otherwise.

This recipe is great because you can modify whatever toppings and protein you have on hand, but for me, I am using what I enjoy and what fits my daily macros. This was the perfect meal after a long day and I am so happy to be sharing it with you all!

MACROS:

CALORIES: 480 calories

PROTEIN: 44 grams

CARBOHYDRATES: 47 grams

FAT: 13 grams

INGREDIENTS:

- 4 ounces 96% lean ground beef

- 222 grams russet potato

- 3 tablespoons light sour cream

- 3 tablespoons queso blanco dip

- 34 grams fat free shredded cheddar cheese

DIRECTIONS:

1. Take your russet potato and place horizontally, slicing once down the middle. Cut your potatoes into thinner circles and season with your choice of seasonings.

2. Prepare your ground beef in a pan: I made mine like taco meat and seasoned the cooked ground beef with taco seasoning.

3. Roast your potatoes on the barbecue, or in the oven at 400 until golden brown and cooked through.

4. Place your roasted potato chips on a baking sheet, topped with 34 grams of your cheese of choice and queso blanco dip. Broil for 5 minutes to melt the cheese and get the queso blanco dip hot and runny.

5. Add your ground beef on top of the freshly-broiled potatoes.

6. Weigh out your toppings according to your goals and start assembling. I used sour cream, lettuce, and fresh roma tomato.

These are kind of a copycat of Taco Bell's Cheesy Fiesta Potatoes (Taco Bell, I swear I am not trying to copy you), which I hadn't even thought of originally, but they taste so fresh and so good. Hope you all enjoy!