Taco Stuffed Baked Potatoes Recipe
Ingredients:
For the Potatoes:
4 large russet potatoes
2 tablespoons olive oil
Salt to taste
For the Taco Filling:
1 pound ground beef, turkey, or plant-based crumbles
1 packet taco seasoning
1 small onion, diced
1/2 cup water
1/2 cup canned corn (optional)
1/2 cup black beans (optional)
Toppings:
Shredded cheddar or Mexican blend cheese
Sour cream
Salsa
Sliced jalapeños
Diced tomatoes
Chopped cilantro
Sliced green onions
Directions:
Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry.
Rub the potatoes with olive oil, sprinkle with salt, and pierce each one a few times with a fork.
Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork.
While the potatoes are baking, prepare the taco filling. In a large skillet, cook the ground beef (or turkey/plant-based crumbles) over medium heat until browned. Drain any excess fat.
Add the diced onion to the skillet and sauté until softened, about 5 minutes.
Stir in the taco seasoning and water, then add the corn and black beans if using. Cook for another 5-7 minutes, or until the mixture is well combined and heated through.
Once the potatoes are done baking, carefully slice them open lengthwise and fluff the insides with a fork.
Spoon the taco filling into each potato, then top with shredded cheese, sour cream, salsa, jalapeños, diced tomatoes, cilantro, and green onions, as desired.
Serve hot and enjoy!
Servings: 4
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