Description
A hearty fusion of fluffy baked potatoes and zesty taco flavors, perfect for a satisfying weeknight dinner.
Ingredients
Scale
- 1 pound lean ground beef
- 4 to 6 medium Russet potatoes
- 1 packet (1 ounce) taco seasoning
- ½ cup water
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup chopped green onions
- ½ cup diced tomatoes
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and scrub the Russet potatoes thoroughly. Using a fork, pierce each potato several times to allow steam to escape during baking.
- Place the potatoes directly on the oven rack or on a baking sheet and bake for 45–50 minutes, or until the potatoes are tender when pierced with a fork.
- While the potatoes are baking, place a skillet over medium heat and add the ground beef. Cook the beef, breaking it apart with a spoon or spatula, until it is fully browned and no longer pink.
- Drain any excess grease from the skillet. Add the taco seasoning and ½ cup of water to the browned beef, stirring to combine. Allow the mixture to simmer for about 5 minutes, or until the sauce thickens slightly.
- Once the potatoes are done, remove them from the oven. Carefully slice each one open lengthwise and gently fluff the inside using a fork to loosen the potato flesh.
- Spoon the seasoned ground beef mixture over each potato.
- Top with shredded cheddar cheese, a dollop of sour cream, chopped green onions, and diced tomatoes.
- Serve hot and enjoy.
Notes
- For a spicier kick, add sliced jalapeños or a dash of hot sauce.
- Substitute ground turkey or plant-based meat for a leaner or vegetarian option.
- Leftover taco meat can be stored in the refrigerator for up to 3 days.
- Customize toppings with guacamole, black olives, or shredded lettuce as desired.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 393 kcal
- Sugar: 5 g
- Sodium: 617 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 74 mg
Keywords: taco loaded baked potatoes, stuffed baked potatoes, taco toppings, easy weeknight dinner