Description
These Taco Potatoes are a delicious Tex-Mex twist on classic loaded baked potatoes. Tender baked russet potatoes are stuffed with seasoned taco meat, gooey cheddar cheese, creamy sour cream, zesty salsa, and fresh toppings for a hearty and satisfying meal.
Ingredients
Russet Potatoes:
4 large russet potatoes
Olive Oil Rub:
1 tablespoon olive oil
Taco Beef:
1 pound ground beef, 1 packet taco seasoning (or 2 tablespoons homemade), 1/4 cup water
Toppings:
1 cup shredded cheddar cheese, 1/2 cup sour cream, 1/2 cup salsa, 1/4 cup chopped green onions, 1/4 cup chopped fresh cilantro, salt and pepper to taste
Instructions
- Preheat the Oven:
- Cook the Taco Beef:
- Prepare the Potatoes:
Preheat the oven to 400°F (200°C). Scrub the potatoes clean, prick them with a fork, rub with olive oil, and place on a baking sheet. Bake for 45–60 minutes, or until tender.
While the potatoes are baking, cook the ground beef in a skillet over medium heat until browned and fully cooked, breaking it up as it cooks. Drain any excess fat. Add taco seasoning and water, then simmer for 5 minutes until the sauce thickens.
When the potatoes are done, let them cool slightly, then slice them open lengthwise and fluff the insides with a fork. Season lightly with salt and pepper. Spoon the taco beef mixture into the potatoes, then top with shredded cheese, sour cream, salsa, green onions, and cilantro. Serve hot.
Notes
- You can substitute ground turkey or black beans for a lighter or vegetarian version.
- Add guacamole, jalapeños, or hot sauce for extra flavor.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 520
- Sugar: 4g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 75mg
