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Taco Loaded Baked Potatoes

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A hearty meal combining fluffy baked potatoes with taco seasoned beef, topped with melted cheddar cheese and fresh ingredients.

Ingredients

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  • 454 g lean ground beef
  • 4–6 medium Russet potatoes
  • 28 g taco seasoning
  • 120 ml water
  • 120 g sharp cheddar cheese, shredded
  • 120 ml sour cream
  • 25 g green onions, chopped
  • 85 g fresh tomatoes, diced

Instructions

  1. Preheat your oven to 200°C. Wash and scrub the Russet potatoes thoroughly to remove any dirt. Pierce each potato several times with a fork to prevent bursting during baking.
  2. Arrange the pierced potatoes directly on the oven rack and bake for 45–50 minutes, or until they are fork-tender and the skin yields slightly to pressure.
  3. While the potatoes are baking, heat a large skillet over medium heat. Add the lean ground beef and cook until it is browned and fully cooked, breaking up any clumps with a spatula. Drain any excess grease if necessary.
  4. Add the taco seasoning and water to the browned beef in the skillet. Stir to combine thoroughly, then let the mixture simmer for about 5 minutes, stirring occasionally until it thickens and the flavors meld.
  5. Once the potatoes are baked, carefully slice each potato lengthwise without cutting all the way through. Fluff the interiors with a fork to create space for the toppings.
  6. Spoon the seasoned taco beef generously over each fluffed potato. Top immediately with shredded cheddar cheese, sour cream, chopped green onions, and diced tomatoes.
  7. Serve the Taco Loaded Baked Potatoes hot, allowing the cheese to melt beautifully over the toppings.

Notes

Choose potatoes that are similar in size for even cooking. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://easydishestomake.com/taco-loaded-baked-potatoes-2/