Taco Stuffed Baked Potatoes (Print Version)
Baked potatoes filled with taco-seasoned beef and salsa for a flavorful, satisfying entrée.
# Ingredients:
→ Potatoes
01 -
6 medium russet potatoes
02 -
1/4 cup olive oil
03 -
1 tablespoon kosher salt
→ Taco Filling
04 -
1 pound lean ground beef
05 -
1 ounce taco seasoning packet
06 -
1 teaspoon garlic powder
07 -
1 teaspoon ground cumin
08 -
1 teaspoon onion powder
09 -
3/4 cup water
10 -
1/2 cup salsa
# Steps:
01 -
Preheat oven to 400°F. Prick potatoes all over with a fork. Arrange on baking tray, brush each with olive oil, and sprinkle evenly with kosher salt.
02 -
Place prepared potatoes in oven and bake for 45 to 60 minutes, or until a knife slides in easily. Check smaller potatoes after 45 minutes and extend baking in 10-minute intervals as needed.
03 -
While potatoes bake, heat a large skillet over medium-high heat. Add ground beef and cook, breaking up meat, until completely browned and no longer pink, about 8 to 10 minutes. Drain excess fat if necessary.
04 -
Stir in taco seasoning, garlic powder, ground cumin, and onion powder. Cook and stir for 1 minute to blend spices.
05 -
Add water and salsa to skillet, stirring until combined. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally, until most of the liquid is absorbed. Cover and keep warm until potatoes are finished.
06 -
Slice the tops of baked potatoes lengthwise, pinch sides to open, and gently fluff insides with a fork. Spoon prepared taco filling into each potato. Serve immediately with desired toppings.
# Notes:
01 -
Select potatoes of similar size to ensure even baking. For crispier skins, space potatoes apart on the tray.