Taco Potatoes are a delicious fusion of baked potatoes and classic taco flavors. These hearty, loaded spuds are a perfect weeknight meal that combines the comforts of home cooking with the bold tastes of Mexican cuisine.
Ingredients:
- 4 large russet potatoes
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 cup black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- Fresh cilantro, for garnish
- Salt and pepper, to taste
- Olive oil
- Preheat the oven to 425°F (220°C). Scrub the potatoes and poke several holes in them with a fork. Rub with olive oil and sprinkle with salt. Bake directly on the oven rack for about 45-60 minutes, or until tender.
- While the potatoes are baking, heat a skillet over medium heat. Add the ground beef or turkey and cook until browned. Drain excess fat, then stir in the taco seasoning, black beans, corn, and diced tomatoes. Cook for an additional 5-7 minutes until heated through.
- Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut each potato lengthwise and gently fluff the insides with a fork.
- Spoon the taco mixture into each potato, then top with shredded cheddar cheese. Return to the oven for about 5-7 minutes, or until the cheese is melted.
- Serve topped with sour cream, green onions, and fresh cilantro.
Kcal: 450 kcal | Servings: 4 servings
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