Taco Baked Potatoes (Print Version)
# Ingredients:
→ Core Components
01 -
28 g taco seasoning mix
02 -
120 ml water for seasoning
03 -
454 g of ground beef, lean
04 -
4–6 medium-sized Russet potatoes
→ Tasty Add-ons
05 -
85 g diced fresh tomatoes
06 -
120 ml creamy sour cream
07 -
25 g finely sliced green onions
08 -
120 g shredded sharp cheddar cheese
# Instructions:
01 -
First, scrub and rinse your potatoes thoroughly. Poke each potato a few times with a fork so they don’t pop while cooking. Place them directly on the oven rack and bake at 200°C for 45–50 minutes, or until a fork can slide in easily and the skin feels soft.
02 -
While the potatoes are baking, grab a large skillet and warm it up on medium heat. Toss in the lean ground beef and break it up while cooking until no pink remains. If there’s too much grease, drain it off.
03 -
Pour in the taco seasoning along with the water. Mix everything together well and let it simmer for about 5 minutes. Stir every now and then to let the sauce thicken and the flavors meld perfectly.
04 -
Once they're done baking, carefully cut each one open lengthwise. Use a fork to mash and loosen the inside a little, making room for all the delicious toppings.
05 -
Pile the seasoned beef onto your fluffed-up potatoes. Sprinkle shredded cheddar on top right away so it melts. Then add sour cream, green onions, and a handful of diced tomatoes. Enjoy while they’re nice and warm.
# Notes:
01 -
Coating potato skins in olive oil and salt before baking gives you crispier, more flavorful results.
02 -
Feel free to add extras like black beans, jalapeños, avocado slices, hot sauce, or fresh cilantro to personalize your dish.
03 -
You can bake the potatoes ahead of time and reheat quickly in the microwave when you're ready to serve.
04 -
Swap ground turkey in place of beef, or leave out the meat and load up on veggies or beans for a lighter or vegetarian choice.