Description
A delightful combination of baked potatoes topped with savory taco fillings, cheese, and fresh garnishes.
Ingredients
Scale
- 4 large russet potatoes
- 1 pound ground beef or choice of protein (turkey or chicken)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup canned black beans (drained and rinsed)
- 1 cup corn kernels (canned or frozen and thawed)
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup sour cream or Greek yogurt
- 1 cup guacamole
- 1 cup diced avocado
- 1/2 cup chopped green onions
- 1/2 cup sliced jalapeños (optional)
- Fresh cilantro for garnish
- Olive oil
- Salt and pepper to taste
Instructions
- Start by preheating your oven to 400°F (200°C). Wash your russet potatoes thoroughly under cold water, pat dry, prick with a fork, rub with olive oil, and sprinkle with salt.
- While the potatoes are baking, heat a skillet over medium-high heat. Add your ground beef and cook until browned. Drain any excess fat. Stir in taco seasoning, diced tomatoes, black beans, and corn. Cook for an additional 5 minutes.
- When the potatoes are tender, remove them from the oven and slice each potato down the middle. Fluff the insides with a fork, seasoning with salt and pepper if desired.
- Generously spoon the taco mixture into each potato, sprinkle with cheddar cheese, and return to the oven for 5-10 minutes or until the cheese melts.
- Once ready, top with sour cream or Greek yogurt, guacamole, diced avocado, green onions, jalapeños, and cilantro. Serve warm and enjoy!
Notes
Feel free to customize with your favorite toppings. Consider healthier options by using turkey, low-fat cheese, or skipping cheese altogether.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 40mg