Oven-baked potatoes layered with savory taco beef, fresh toppings, and creamy cheddar for a Tex-Mex favorite.
Ingredients
→ Main Ingredients
1 pound lean ground beef
4 to 6 medium Russet potatoes
1 ounce taco seasoning mix
1/2 cup water
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped green onions
1/2 cup diced tomatoes
Instructions
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.
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.
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.
Cut each baked potato open lengthwise and gently fluff the flesh with a fork to create space for fillings.
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
- For crispier potato skins, rub the potatoes with a light coat of oil and sprinkle with salt before baking.
Tools You’ll Need
- Fork
- Baking tray
- Large skillet
- Spatula
- Knife
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
- Contains milk from cheddar cheese and sour cream.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
