Ingredients:
4 large russet potatoes, scrubbed
1 tablespoon olive oil
1 pound ground beef or turkey
1 packet taco seasoning
1 cup shredded cheddar cheese
1/2 cup diced tomatoes
1/4 cup diced red onion
1/4 cup sliced black olives
Sour cream, for serving
Chopped fresh cilantro, for garnish (optional)
Directions:
Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork and rub with olive oil.
Place the potatoes on a baking sheet lined with foil.
Bake the potatoes for 45-60 minutes, or until tender when pierced with a fork.
Cook the ground beef or turkey in a skillet over medium heat until browned and cooked through. Drain
any excess fat.
Season with the taco seasoning and cook for an additional 2-3 minutes, until well combined.
Prepare the potatoes: Once cooked, remove them from the oven and let them cool slightly. Cut each
potato in half lengthwise and fluff the insides with a fork.
Stuff the potatoes: Spoon the taco meat evenly into each potato half. Top with shredded cheddar
cheese, diced tomatoes, red onion, and black olives.
Bake again for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Serve hot, topped with sour cream and chopped cilantro if desired.
Prep Time: 15 minutes | Cooking Time: 45-60 minutes | Total Time: 60-75 minutes | Servings: 4 servings