Taco Stuffed Baked Potatoes
A delicious twist on classic baked potatoes, filled with flavorful taco meat and all your favorite toppings! Perfect for a comforting, hearty meal with a Tex-Mex spin.
• Prep Time15minutes mins
• Cook Time1hour hr
• Total Time1hour hr 15minutes mins
• CourseMain Course
• CuisineAmerican, Tex-Mex
• Servings4 potatoes
• Calories450 kcal
Ingredients
• 4 large baked potatoes
• 1 pound ground beef
• 1/2 medium onion diced
• 2 cloves garlic minced
• 2 tablespoons homemade taco seasoning (or 1 packet of store-bought taco seasoning)
• 1/2 cup water
• 1 cup salsa
• 1 pinch salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 tablespoon sour cream per potato, optional
• 1 small handful diced tomatoes, green onions optional for garnish
Instructions
1. Preheat oven to 400°F (200°C). Wash and prick potatoes with a fork, then bake for 45-60 minutes until tender. Cool for 10 minutes. Once cooled, slice potatoes lengthwise and gently squeeze to create a pocket for the filling.
2. In a large skillet over medium heat, cook ground beef with diced onion and minced garlic, seasoning with salt and pepper, until beef is browned and onions are translucent (7-10 minutes). Drain excess grease. Add taco seasoning, 1/2 cup water, and salsa, stirring to combine. Bring to a simmer, then reduce heat to low, cover, and simmer for 15 minutes.
3. Lightly season opened potatoes with salt and pepper, and mash slightly with a fork. Add a dollop of sour cream if desired. Spoon taco meat mixture generously into each potato pocket. Top with shredded cheddar cheese and any other toppings like green onions, diced tomatoes, or more sour cream.
4. For melted, bubbly cheese, place stuffed potatoes under the broiler for a few minutes, watching closely. Serve warm and enjoy!
Notes
Customize with any of your favorite toppings, such as jalapeños, olives, or guacamole for a Tex-Mex twist!
Nutrition
Calories: 450kcal
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