Description
4 large russet potatoes
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lb ground beef (or ground turkey)
1 packet taco seasoning
1/2 cup water
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup diced tomatoes
1/4 cup chopped green onions
1/4 cup sliced black olives (optional)
1/2 cup shredded lettuce
Directions:
Preheat oven to 400°F (200°C). Scrub potatoes clean, pierce them several times with a fork, and rub with olive oil, salt, and pepper.
Place potatoes on a baking sheet and bake for 50-60 minutes until tender.
While the potatoes are baking, cook the ground beef in a skillet over medium heat until browned. Drain excess grease.
Add taco seasoning and water, stirring well. Simmer for 5 minutes until the sauce thickens.
Once the potatoes are done, slice them open and fluff the insides with a fork.
Spoon the taco-seasoned beef into each potato. Top with shredded cheddar cheese, sour cream, diced tomatoes, green onions, olives, and shredded lettuce.
Serve hot and enjoy!
Prep Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 70 minutes
Kcal: 450 kcal per serving
Servings: 4
Step-by-Step Guide
1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). Thoroughly scrub 4 large russet potatoes under cold water. Pat them dry, then pierce each potato 6-8 times with a fork. Rub them all over with 1 tablespoon of olive oil, then season with 1/2 teaspoon each of salt and black pepper.
2. Bake: Place the prepared potatoes directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until the skins are crisp and the insides are easily pierced with a fork.
3. Cook the Filling: While the potatoes bake, brown 1 lb of ground beef in a large skillet over medium heat, breaking it apart. Drain any excess grease. Add 1 packet of taco seasoning and 1/2 cup of water. Stir well, reduce heat, and simmer for 5 minutes until thickened.
4. Assemble: Once baked, carefully slice each potato open lengthwise. Use a fork to gently fluff the insides. Evenly divide the taco meat among the potatoes. Immediately top with 1 cup of shredded cheddar cheese so it melts.
5. Add Toppings: Finish each loaded potato with sour cream, diced tomatoes, chopped green onions, optional black olives, and shredded lettuce.
Serving Suggestions
These taco stuffed potatoes are a hearty meal on their own. For a complete spread, serve them with a side of Mexican rice, refried beans, or a simple corn salad. For a lighter accompaniment, offer fresh salsa, guacamole, and tortilla chips. They also pair wonderfully with a crisp green salad topped with a lime-cilantro vinaigrette.
How-to Summary
Bake seasoned russet potatoes until tender. Simultaneously, cook and season ground beef with taco seasoning. Slice open the baked potatoes, fluff the insides, and fill them with the seasoned beef. Top with cheese, lettuce, tomatoes, onions, sour cream, and other desired taco toppings for a fun, fork-and-knife meal.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can bake the potatoes and prepare the taco meat 1-2 days in advance. Store separately in the fridge. Reheat the potatoes in the oven and the meat in a skillet before assembling.
What are good vegetarian alternatives? Substitute the ground beef with a plant-based ground “meat,” seasoned black beans, or a mixture of sautéed lentils and walnuts for a satisfying texture.
How do I get crispier potato skins? After oiling and seasoning, rub a little extra salt on the skins. Placing them directly on the oven rack (with a tray below to catch drips) also promotes air circulation for a crispier skin.
Can I use a different type of potato? Russets are ideal for baking due to their fluffy interior. Yukon Golds will work but yield a creamier, less fluffy texture. Avoid waxy potatoes like red bliss.
How should I store leftovers? Store assembled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best results, as the microwave can make the potato skin soggy.
Common Mistakes to Avoid
- Not Piercing the Potatoes: Forgetting to pierce the skin can lead to steam buildup and potentially cause the potatoes to burst in the oven.
- Overcooking the Meat: Simmer the taco meat just until the sauce thickens. Over-simmering can make the beef dry and tough.
- Skipping the Cheese Layer: Adding the cheese directly onto the hot meat and potato helps it melt perfectly, acting as a delicious “glue” for other toppings.
- Using Wet Toppings Too Early: If preparing in advance, add wet toppings like sour cream, tomatoes, and lettuce just before serving to prevent a soggy potato.
Conclusion
Taco Stuffed Potatoes are the ultimate comfort food fusion, combining the hearty satisfaction of a baked potato with the bold flavors of taco night. This recipe is highly customizable, easy to follow, and perfect for a busy weeknight or casual entertaining. By following this guide and avoiding common pitfalls, you can create a delicious, crowd-pleasing meal that is sure to become a regular in your dinner rotation. Enjoy the process of loading them up with your favorite toppings and digging in!
