ADVERTISEMENT
Cheesy Taco Potatoes
Ingredients
4 large russet potatoes
1 lb (450 g) lean ground beef
1 packet (1 oz) taco seasoning
½ cup water
1 cup shredded cheddar cheese
½ cup sour cream
1 medium tomato, diced
2 tablespoons chopped fresh cilantro
2 tablespoons sliced green onions (optional)
Salt and black pepper, to taste
1 tablespoon olive oil
Instructions
Preheat the oven to 400°F (200°C).
Scrub the potatoes, prick them with a fork, rub lightly with olive oil, and sprinkle with salt.
Bake for 50–60 minutes, or until fork-tender.
While the potatoes bake, cook the ground beef in a skillet over medium heat until browned. Drain excess grease.
Stir in the taco seasoning and water. Simmer for 5 minutes, until thickened.
Slice each baked potato open and gently fluff the inside with a fork.
Fill each potato with the seasoned taco beef.
Sprinkle generously with shredded cheddar cheese.
Return to the oven for 5 minutes, or until the cheese is melted.
Top with sour cream, diced tomatoes, cilantro, and green onions if desired.
Optional Toppings
Sliced jalapeños
Salsa or pico de gallo
Guacamole
Black olives
Corn kernels
Crushed tortilla chips
Hot sauce
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Servings: 4
