Taco Loaded Baked Potatoes (Print Version)
Fluffy potatoes topped with taco beef, cheese, sour cream, tomatoes, and green onions for a filling meal.
# Ingredients:
→ Main Ingredients
01 -
1 pound lean ground beef
02 -
4 to 6 medium Russet potatoes
03 -
1 ounce taco seasoning mix
04 -
1/2 cup water
05 -
1 cup shredded cheddar cheese
06 -
1/2 cup sour cream
07 -
1/4 cup chopped green onions
08 -
1/2 cup diced tomatoes
# Steps:
01 -
Thoroughly wash and scrub Russet potatoes. Pierce each potato several times with a fork and arrange on a baking tray. Bake at 400°F for 45 to 50 minutes until tender when pierced with a fork.
02 -
Heat a large skillet over medium heat. Add lean ground beef and cook for 6 to 8 minutes, breaking into small crumbles with a spatula, until evenly browned. Drain excess fat if needed.
03 -
Stir taco seasoning mix and 1/2 cup water into the browned beef. Simmer for 5 minutes, stirring occasionally, until the mixture thickens.
04 -
Slice each baked potato open lengthwise. Fluff the interior with a fork, then spoon hot taco beef mixture over the center. Top with shredded cheddar cheese, a dollop of sour cream, green onions, and diced tomatoes. Serve immediately.
# Notes:
01 -
For extra crisp potato skin, rub potatoes with a small amount of oil and coarse salt before baking.
02 -
This dish can be customized with additional garnishes such as sliced jalapeños or avocado.