Taco Loaded Baked Potatoes (Print Version)
# 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
# Instructions:
01 -
Wash and scrub potatoes thoroughly. Pierce each one several times with a fork and place on a baking tray. Bake in a preheated oven at 200°C (400°F) for 45 to 50 minutes until fork-tender.
02 -
Heat a large skillet over medium heat. Add ground beef and cook for 6 to 8 minutes, breaking into small pieces with a spatula, until browned. Drain excess fat if necessary.
03 -
Add taco seasoning and 1/2 cup water to the browned beef. Stir well and allow to simmer for 5 minutes, stirring occasionally, until sauce thickens.
04 -
Cut each baked potato open lengthwise and gently fluff the flesh with a fork to create space for fillings.
05 -
Spoon hot taco beef over the potato halves. Sprinkle with cheddar cheese, then add a dollop of sour cream, chopped green onions, and diced tomatoes. Serve immediately.
# Notes:
01 -
For crispier potato skins, rub the potatoes with a light coat of oil and sprinkle with salt before baking.