Taco Stuffed Baked Potatoes

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

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