Description
A cozy fusion of classic baked potatoes and bold taco flavors, these Taco Potatoes are loaded with seasoned beef or beans, melty cheese, and fresh toppings for a hearty, crowd-pleasing meal.
Ingredients
- Russet Potatoes: 4 large, scrubbed and dried
- Olive Oil: 2 tablespoons
- Ground Beef or Black Beans: 1 pound cooked beef or 1 can (15 oz) black beans, drained
- Taco Seasoning: 2 tablespoons
- Cheddar Cheese: 1 cup shredded
- Sour Cream: ½ cup
- Salsa: ½ cup
- Romaine Lettuce: 1 cup shredded
- Tomatoes: 1 cup diced
- Green Onions: ¼ cup sliced
- Salt and Pepper: To taste
Instructions
- Preheat Your Equipment: Heat oven to 400°F (200°C). Line a baking sheet with foil.
- Combine Ingredients: Rub potatoes with olive oil, sprinkle with salt, and prick with a fork.
- Prepare Your Cooking Vessel: Place potatoes on the baking sheet and bake 50–60 minutes until tender and crisp.
- Assemble the Dish: While baking, cook beef (or warm beans) with taco seasoning in a skillet.
- Cook to Perfection: Cut baked potatoes open and fluff with a fork.
- Finishing Touches: Pile on taco filling, top with cheese, and return to oven for 5 minutes to melt.
- Serve and Enjoy: Add lettuce, tomatoes, salsa, sour cream, and green onions before serving.
Notes
- Use Greek yogurt instead of sour cream for a lighter option.
- For extra heat, add diced jalapeños or spicy salsa.
- Reheat leftovers in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 potato
- Calories: 420
- Sugar: 4g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 65mg
Keywords: taco potatoes, baked potatoes, tex mex dinner, comfort food, fusion recipe