Taco Potatoes

Ingredients

• 5 medium Russet potatoes (Use 4 to 6 potatoes, depending on the number of servings; wash and dry thoroughly.)
• 1 lb lean ground beef
• 1 oz taco seasoning (Use one packet; add the amount of water specified on the packet.)
• water (Use the amount called for on the taco seasoning packet.)
• 1.5 cup shredded lettuce (For topping.)
• 1.25 cup cheddar cheese (Shredded; for topping.)
• 0.75 cup sour cream (For topping.)
• 1 cup salsa (For topping.)
• 0.75 cup guacamole (For topping.)
• 3 green onion (Sliced; for topping.)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Wash the Russet potatoes under running water and pat them completely dry with paper towels.

2. 2

   Use a fork to poke a few holes in each potato. Wrap each potato individually in aluminum foil and place them on a baking sheet or directly on the oven rack.

3. 3

   Bake the wrapped potatoes for 1 hour, until they are tender when pierced with a knife or fork. Carefully remove them from the oven and let them cool slightly while you prepare the beef.

4. 4

   Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 6 to 8 minutes.

5. 5

   Drain off any excess grease from the skillet, if necessary.

6. 6

   Add the taco seasoning and the amount of water specified on the seasoning packet to the cooked beef. Stir thoroughly to combine.

7. 7

   Bring the seasoned beef mixture to a boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the liquid has reduced and the beef is well coated with seasoning.

8. 8

   Remove and discard the foil from the potatoes. Cut a slit lengthwise across the top of each potato and gently open it, taking care because the centers will still be hot.

9. 9

   Fill each opened potato with seasoned ground beef. Add shredded lettuce, cheddar cheese, sour cream, salsa, guacamole, and sliced green onion, or use any combination of your favorite taco toppings. Serve hot.

Notes

The recipe states a yield of 4 to 6 servings. Topping quantities are estimated because the source lists them without measurements; use more or less according to preference. Handle the baked potatoes carefully when removing the foil and opening them.

Nutrition per serving

• main
• Mexican-inspired
• baked
• comfort food
• family-friendly
• weeknight meal
• high-protein
• customizable