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Taco Stuffed Baked Potatoes

Taco Stuffed Baked Potatoes Recipe

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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes
  • 1 tbsp vegetable oil
  • 1 tsp coarse salt
  • 1 lb lean ground beef
  • 2 tbsp taco seasoning
  • ⅓ cup water
  • 1 cup shredded cheddar or Mexican blend cheese
  • Butter
  • Sour cream
  • Shredded lettuce
  • Diced fresh tomatoes
  • Salsa
  • Pickled jalapeños
  • Chopped cilantro

Method
 

  1. Preheat the oven to 400°F (200°C). Rub potatoes with oil and salt, then bake directly on the rack for 60 to 75 minutes until tender.
  2. Brown the ground beef in a skillet over medium-high heat, 6 to 8 minutes. Drain the fat, stir in taco seasoning and water, and simmer until thickened, about 3 minutes.
  3. Split the potatoes, fluff the insides with a fork, and add butter, a pinch of salt, and a little cheese. Pile on the beef and remaining cheese, then return to the oven for 5 minutes to melt if desired.
  4. Top with sour cream, lettuce, tomatoes, salsa, jalapeños, and cilantro. Serve right away while the potatoes are hot.

Notes

The potatoes can be baked a day ahead and reheated in the oven to crisp the skin before loading. Leftover taco meat keeps in the fridge for up to 3 days and reheats easily with a splash of water.