Loaded Taco Potatoes (Printable Version)
Hot baked spuds stacked with juicy taco beef, melty cheddar, and all your favorite fresh toppings for a go-to Tex-Mex main.
# What You'll Need:
→ Main Ingredients
01 -
1/2 cup diced tomatoes
02 -
1/4 cup chopped green onions
03 -
1/2 cup sour cream
04 -
1 cup shredded cheddar cheese
05 -
1/2 cup water
06 -
1 ounce taco seasoning mix
07 -
4 to 6 medium Russet potatoes
08 -
1 pound lean ground beef
# Step-by-Step Guide:
01 -
Scoop out the hot taco beef and pile it onto the potato halves. Top each one with some cheddar cheese, a spoonful of sour cream, fresh green onions, and chopped tomatoes. Dig in right away.
02 -
Slice each cooked potato from end to end. Fluff up the inside with a fork so there's plenty of room for the good stuff.
03 -
Mix in the packet of taco seasoning and half a cup of water. Give it a good stir. Let the beef cook for about 5 minutes, stirring every so often, till the sauce gets thick.
04 -
Warm a big skillet over medium heat. Toss in the ground beef and break it apart with a spatula. Cook for around 6 to 8 minutes till it's all brown. If it looks greasy, pour off some of the fat.
05 -
Give the potatoes a good rinse and scrub. Poke a few holes in each with a fork. Set them on a baking tray. Bake at 200°C (400°F) for 45 to 50 minutes till you can easily poke through with a fork.
# Additional Notes:
01 -
Want crispier skins? Wipe some oil on each potato and shake on a little salt before tossing them into the oven.