Description
A bold, hearty twist on taco night—crispy baked potatoes loaded with seasoned taco beef, melty cheese, and all your favorite toppings. Perfect for weeknights or build-your-own dinners.
Ingredients
- Russet Potatoes: 4 large
- Ground Beef: 1 pound
- Onion: 1 small, diced
- Garlic: 3 cloves, minced
- Tomato Paste: 1 tablespoon
- Taco Seasoning: 2 tablespoons
- Water or Broth: ½ cup
- Cheddar Cheese: 1 cup, shredded
- Sour Cream: ½ cup
- Cherry Tomatoes: 1 cup, halved
- Green Onions: 2, sliced
- Cilantro: ¼ cup, chopped
- Olive Oil: 1 tablespoon
- Salt and Pepper: To taste
Instructions
- Preheat Your Equipment: Preheat oven to 425°F (220°C). Line a baking sheet.
- Combine Ingredients: Wash, prick, oil, and salt potatoes. Bake 45–60 minutes until tender.
- Prepare Your Cooking Vessel: Sauté onion and garlic in a skillet with oil for 2–3 minutes.
- Assemble the Dish: Add beef, brown well. Stir in tomato paste, taco seasoning, and broth. Simmer 5–7 minutes.
- Cook to Perfection: Slice baked potatoes open and fluff insides. Optionally mash with butter and salt.
- Finishing Touches: Add cheese, taco meat, and your favorite toppings like tomatoes, sour cream, and cilantro.
- Serve and Enjoy: Serve hot with lime wedges or hot sauce.
Notes
- Rub potatoes with oil and salt before baking for crispy skins.
- Use taco leftovers to top nachos, wraps, or eggs the next day.
- Customize with extra toppings like guac, jalapeños, or corn.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 530
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 80mg