Description
Crispy baked potatoes stuffed with seasoned taco beef, melted cheddar cheese, fresh tomatoes, a dollop of sour cream, and cilantro. A fun Tex-Mex twist on loaded baked potatoes!
Ingredients
Scale
- 4 large russet potatoes
- 1 lb (450 g) ground beef (or turkey)
- 1 packet taco seasoning (or homemade blend: chili powder, cumin, paprika, garlic powder, onion powder, salt)
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 cup diced fresh tomatoes
- ½ cup sour cream
- Fresh cilantro leaves (for garnish)
- 1 tbsp olive oil
- Salt & pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Scrub potatoes, pat dry, and poke holes with a fork.
- Rub lightly with olive oil and sprinkle with salt.
- Bake for 45–60 minutes, until tender inside and crispy outside.
- Heat a skillet over medium heat.
- Add ground beef, breaking it apart, and cook until browned.
- Drain excess fat, then stir in taco seasoning and ½ cup water.
- Simmer 5 minutes until thickened.
- Slice each baked potato open and gently fluff the inside with a fork.
- Fill with a generous scoop of taco meat.
- Sprinkle with shredded cheese (let it melt over the hot filling).
- Top with diced tomatoes, a dollop of sour cream, and fresh cilantro.
Notes
- For a vegetarian option, substitute ground beef with black beans or lentils.
- Feel free to add other toppings like jalapeños or avocado.
- These can be made ahead and reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 potato
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg