Taco Stuffed Potatoes (Printable Version)
Baked potatoes loaded with seasoned beef and fresh toppings for a savor-filled, easy-to-make comfort dish.
# Ingredients:
→ Potatoes
01 -
4 medium russet potatoes
02 -
15 ml olive oil
03 -
5 g kosher salt
→ Meat and Seasoning
04 -
450 g lean ground beef (90/10 or 93/7)
05 -
1 packet (approx. 30 g) taco seasoning mix
06 -
160 ml water
→ Toppings
07 -
60 g shredded cheddar cheese
08 -
60 g shredded romaine lettuce
09 -
60 g sour cream
10 -
60 g salsa of choice
11 -
60 g guacamole
12 -
10 g sliced green onions
# Steps:
01 -
Scrub russet potatoes under running water and dry thoroughly. Prick each potato 8 to 10 times with a fork. Rub each with olive oil and sprinkle with kosher salt. Wrap individually in foil.
02 -
Place foil-wrapped potatoes in a preheated oven at 200°C and bake for 60 minutes until tender when pierced.
03 -
Heat a large skillet over medium-high heat. Add ground beef and break apart with a wooden spoon. Cook 5 to 7 minutes until no pink remains. Drain excess fat.
04 -
Return beef to skillet and add taco seasoning and water as directed by seasoning packet (typically 160 ml). Stir well. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes until sauce thickens.
05 -
Remove baked potatoes from oven and cool for 5 minutes. Carefully unwrap foil. Cut an oval opening on the top of each potato and gently press ends inward to create an opening. Fluff interior with a fork.
06 -
Fill each potato with approximately 80 ml (1/3 cup) of seasoned beef. Top with shredded cheddar cheese first to melt slightly, followed by shredded lettuce, salsa, sour cream, guacamole, and finish with sliced green onions. Serve immediately.
# Notes:
01 -
For quicker baking, microwave potatoes for 5 minutes before transferring to the oven.