Taco Loaded Baked Potatoes (Print Version)
Mexican-inspired spuds topped with beef, melty cheese, and garden-fresh extras—simple, gooey, and totally addictive.
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef (90% lean)
02 -
4 to 6 Russet potatoes, medium size
03 -
1 ounce packet of taco mix
04 -
½ cup water
05 -
1 cup cheddar cheese, shredded
06 -
½ cup sour cream
07 -
¼ cup green onions, chopped
08 -
½ cup tomatoes, diced
# Steps:
01 -
Clean potatoes thoroughly and poke several times with a fork. Cook them at 400°F (200°C) for about 45-50 minutes until they're soft when poked.
02 -
Put ground beef in a skillet over medium heat and cook until no pink remains. Pour off any fat.
03 -
Add taco mix and ½ cup water to the meat. Let it bubble for 5 minutes until it gets thick.
04 -
Cut the hot potatoes lengthwise and mash the insides gently with a fork. Load them up with your seasoned beef.
05 -
Add cheese, a dollop of sour cream, green onions, and tomatoes on top. Dig in while it's hot!