Taco Baked Potatoes (Print Version)
# Ingredients:
→ Core Ingredients
01 -
4–6 medium Russet potatoes
02 -
454 g lean ground beef
03 -
120 ml water
04 -
28 g taco seasoning
→ Tasty Extras
05 -
85 g fresh tomatoes, diced
06 -
25 g green onions, chopped
07 -
120 g sharp cheddar cheese, shredded
08 -
120 ml sour cream
# Instructions:
01 -
Rinse and scrub your potatoes well. Stab the potatoes all over with a fork to stop them from exploding. Pop them straight onto your oven rack and bake at 200°C for 45–50 minutes, or until the insides are soft and the skin gives with a bit of pressure.
02 -
As the potatoes cook, grab a large skillet and warm it up on medium heat. Toss in the ground beef and crumble it up as it cooks. Let it brown fully, and if there’s extra grease, drain it off.
03 -
Pour in the taco seasoning and water once the beef's ready. Stir it all together and simmer for about 5 minutes. Keep stirring now and then, so the flavors soak in, and the mixture thickens.
04 -
After baking, carefully slice open each potato lengthwise. Use a fork to fluff up the inside a bit, creating room for all the toppings.
05 -
Pile seasoned beef onto the fluffed-up potatoes. Quickly add cheddar, sour cream, green onions, and tomatoes on top. Serve warm while the cheese is perfectly melty.
# Notes:
01 -
Rubbing olive oil and salt onto the potato skin before baking makes it extra crispy and flavorful.
02 -
Make these customizable by adding extras like avocado, cilantro, black beans, hot sauce, or jalapeños.
03 -
Potatoes can be pre-baked earlier and reheated in the microwave, which makes them great for prepping ahead.
04 -
For a lighter option, switch out the beef for turkey or skip the meat entirely and use beans plus veggies.