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Taco Stuffed Baked Potatoes

Deliciously comforting baked potatoes filled with a hearty taco mix, perfect for weeknight dinners or family gatherings.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the baked potatoes
  • 4 medium yellow potatoes Wash thoroughly and poke holes.
  • 2 tbsp olive oil For brushing the potatoes.
  • Salt and pepper to taste Salt and pepper For seasoning the potatoes.
For the taco filling
  • 1 lb ground beef or turkey Use your choice of meat.
  • 1 packet taco seasoning Prepare according to package instructions.
  • 1 cup shredded cheese For topping.
  • 1/2 cup sour cream For topping.
  • 1/2 cup diced tomatoes For topping.
  • 1/4 cup chopped green onions For topping.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash the potatoes thoroughly and poke a few holes in them. Brush with olive oil and sprinkle with salt. Bake for about 50-60 minutes until tender.
  3. While the potatoes are baking, heat a skillet over medium heat. Cook the ground meat until browned, then drain excess fat. Add the taco seasoning and cook according to package instructions.
Assembly
  1. Once the potatoes are baked, let them cool slightly. Cut them open and fluff the insides with a fork.
  2. Fill each potato with the taco meat mixture, and top with shredded cheese, sour cream, diced tomatoes, and chopped green onions.
  3. Return them to the oven for a few minutes until the cheese melts. Serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to three days. To reheat, place back in the oven at 350°F (175°C) until heated through.