Taco Potatoes Loaded with Seasoned Beef and Cheese
A delicious dish that combines the flavors of tacos and baked potatoes, perfect for family dinners or gatherings.
Ingredients
For the Potatoes
- 4 large large baking potatoes Russet potatoes work best for fluffy texture
- 1 tablespoon Olive oil For rubbing the potatoes
- to taste Salt and pepper
For the Filling
- 1 pound ground beef Can substitute with ground turkey for a healthier option
- 1 packet taco seasoning mix Follow package instructions
- 1 cup shredded cheese (cheddar or Mexican blend) Use pepper jack for a spicy kick if desired
- 1 cup sour cream For serving
- 1 cup diced tomatoes For serving
- 1/2 cup chopped green onions For serving
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes under running water, pat them dry, prick each potato several times with a fork, and rub them with olive oil and salt.
- Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until tender.
Cooking the Filling
- In a skillet, cook the ground beef over medium heat until brown. Drain the fat.
- Add the taco seasoning mix and follow package instructions. Mix well and let it simmer for a few minutes.
Stuffing the Potatoes
- Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut them in half lengthwise.
- Scoop out some potato from the center, mixing it with the seasoned beef and half of the shredded cheese.
- Fill the potato skins with the beef mixture and top with the remaining cheese.
Final Baking
- Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Notes
Leftover Taco Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through. You can also microwave them, but the oven will give you a better texture.