Description
A fun twist on traditional tacos combining the savory goodness of loaded baked potatoes in a taco bowl form.
Ingredients
Scale
- 4 medium russet potatoes
- 1 pound ground beef, turkey, or chicken
- 1 packet taco seasoning (or homemade)
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup chopped green onions
- 1/2 cup diced tomatoes
- 1 can black beans, rinsed and drained
- 1 jalapeño, sliced (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Wash and pierce the russet potatoes with a fork and wrap each in aluminum foil. Bake for about 45-50 minutes until fork-tender.
- Heat 2 tablespoons of olive oil in a skillet. Add the ground meat and cook until browned, about 8-10 minutes. Drain excess fat, add taco seasoning and a splash of water.
- Simmer the mixture on low heat for 5-10 minutes, adding black beans towards the end to warm them up.
- Remove the baked potatoes from the oven, unwrap, cut them open, and fluff the insides with a fork. Season with salt and pepper.
- Spoon the seasoned meat mixture over the potatoes. Top with shredded cheddar cheese while still hot.
- Dollop on sour cream, add diced tomatoes and green onions, jalapeños if desired, and serve with lime wedges.
Notes
For vegetarian options, substitute ground meat with lentils or plant-based meat alternatives and use dairy-free sour cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg