Break away from your normal Taco Tuesday with these Taco Stuffed Potatoes – twice baked potatoes with a southwestern twist!
I went to breakfast with my mom, sisters and sister-in-law this past weekend. We always try to do a girl’s night out to celebrate birthdays, but my sister’s schedule this time of year is jam packed, so we fit in a breakfast instead. It was a fun change up, and I always love spending time with the girls. I leave with a smile on my face from all of the laughs we share.
One of our conversations turned to emojis (I have no idea how it got there!), and we were discussing how we are emoji addicts. I think I got started on the emoji train because so much of my life is spent online, and really, it’s so hard to portray emotion or intonation sometimes. So a smily face or a wink go a long way!!
We talked about how on Instagram, you can now hashtag emojis, and I learned that on my phone, I can add emojis to contact’s names. So yes – the emoji addiction will continue!!
That got me thinking about emojis that day, and how I would add a few more if I could. Like – why is there not a bacon emoji?
But worst of all is the lack of Mexican food emojis. No burrito? No taco? I can’t tell you how many times I’ve needed that taco emoji. #TacoAddictForever
I may not have a taco emoji, but I will continue to find new ways to jazz up taco night. Starting with this this taco twist. Today, we are ditching the taco shells and the tortillas, and grabbing a potato instead.
Yep, not only am I a taco addict, but I’m a carb addict as well.
These Taco Stuffed Potatoes are meant to be a main dish, and are definitely big enough and filling enough. Just think twice baked potatoes turned taco. You take your potatoes and bake them until soft, then scoop out the filling. Mash up that potato filling and combine it with taco meat made with Old El Paso taco seasoning, sour cream and cheese, then stuff it all right back into those potatoes. Top it with some more cheese and bake until melted, then top them off with all of your favorite taco toppings. I went with lettuce, tomatoes, jalapenos, cilantro and green onions, but I really wished that I would have had some avocados for some fresh guacamole. But you can get as creative as you want with the toppings!
Taco Tuesday has never been so much fun!
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- 4 large potatoes, scrubbed
- oil and coarse salt
- 1 lb ground beef
- ½ cup chopped onion
- 1 package (1 oz) Old El Paso™ Taco Seasoning
- ⅔ cup water
- 2 cups shredded cheddar cheese, divided
- ½ cup sour cream
- desired toppings, such as shredded lettuce, chopped tomatoes, green onions, jalapeño rings
- Preheat the oven to 400ºF. Generously poke the potatoes with a fork, then rub with olive or vegetable oil. Sprinkle with coarse salt. Place on a baking sheet and bake, turning once, until you can prick them easily with a fork, about 1 hour.
- Let the potatoes cool enough to handle. Cut a thin piece off the top of the potato, reveling the flesh underneath. Using a melon baller or a spoon, scoop the flesh out of the potato into the bowl, leaving a ¼” of the potato around the edges for support.
- Cook the ground beef in a large skillet over medium-high heat. Stir in the seasoning mix, then the water, and continue to simmer for 3-4 minutes, until thickened. Stir in 1 cup of the cheese and the sour cream.
- Mash the potato flesh that was scooped into the bowl. Add the ground beef mixture to the potatoes and stir to combine. Fill the potatoes full of the ground beef mixture, then top with the remaining cheese. Place the potatoes back into the oven until the cheese melts, about 5 minutes.
- Serve topped with your favorite taco toppings.
For side dish servings, cut the potatoes in half horizontally to make 2 servings out of each potato instead of 1.
Follow my Twists on Tex-Mex board on Pinterest for more Taco Tuesday ideas!
I am in a working relationship with Old El Paso, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.