Ingredients
- 1 pound lean ground beef
- 4–6 medium Russet potatoes
- 1 packet (1 oz) taco seasoning
- 1/2 cup water
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- 1/2 cup fresh tomatoes, diced
- Olive oil
- Coarse salt
Instructions
- Preheat the oven to 400°F (200°C). Thoroughly wash and scrub the potatoes, then pierce each several times with a fork. Rub them with olive oil and sprinkle with coarse salt.
- Bake the potatoes directly on the oven rack for 45-50 minutes until they are fork-tender.
- While the potatoes are baking, heat a large skillet over medium heat. Add the ground beef and cook until browned, draining any excess grease.
- Stir in the taco seasoning and water. Simmer for about 5 minutes until the mixture thickens.
- Once the potatoes are done, slice them open lengthwise without cutting all the way through. Fluff the insides with a fork.
- Spoon the seasoned beef into each potato, then top with cheddar cheese, sour cream, green onions, and diced tomatoes. Serve hot.
Notes
Customize toppings according to your preference. You can use jalapeños, olives, or guacamole for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
Nutrition
- Serving Size: 1 potato
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: baked potatoes, taco, main course, easy recipe, family dinner
