Description
Break away from your normal Taco Tuesday with these Taco Stuffed Potatoes – twice baked potatoes with a southwestern twist!
Scale
Ingredients
- 4 large potatoes, scrubbed
- oil and coarse salt
- 1 lb ground beef
- 1/2 cup chopped onion
- 1 package (1 oz) Old El Paso™ Taco Seasoning
- 2/3 cup water
- 2 cups shredded cheddar cheese, divided
- 1/2 cup sour cream
- desired toppings, such as shredded lettuce, chopped tomatoes, green onions, jalapeño rings
Instructions
- 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 1/4” 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.
Recipe Notes:
You may have some of the filling left over that you can’t fit back into the potatoes. It is great baked up in ramekins!
For side dish servings, cut the potatoes in half horizontally to make 2 servings out of each potato instead of 1.