Taco Stuffed Baked Potatoes
🧺 Ingredients (for 4 servings)
- 4 large russet potatoes
- 1 tbsp olive oil
- 450 g ground beef (or chicken/turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (or 2 tbsp) taco seasoning
- 120 ml (½ cup) tomato sauce or salsa
- ½ cup corn kernels (optional)
- ½ cup black beans, rinsed (optional)
- Salt and pepper, to taste
🧀 Toppings (optional but recommended)
- Shredded cheddar or Mexican cheese blend
- Sour cream or Greek yogurt
- Sliced jalapeños
- Chopped tomatoes
- Lettuce or avocado cubes
- Fresh cilantro
🔥 Instructions
- Bake the potatoes
- Preheat oven to 200°C (400°F).
- Scrub the potatoes clean, rub them with olive oil, and prick each one several times with a fork.
- Place directly on the oven rack (with a tray underneath) and bake for 50–60 minutes, until tender inside and crispy outside.
- Prepare the taco filling
- While the potatoes bake, heat a pan over medium heat.
- Add the ground beef and cook until browned. Drain excess fat if needed.
- Add chopped onion and garlic; sauté for 2–3 minutes.
- Stir in taco seasoning and tomato sauce (plus corn and beans if using).
- Simmer for 5–7 minutes, until thickened and flavorful.
- Assemble
- Once potatoes are baked, slice each lengthwise and gently fluff the insides with a fork.
- Spoon a generous amount of taco mixture inside each potato.
- Add toppings
- Sprinkle with cheese (it will melt from the heat), then top with sour cream, lettuce, tomatoes, jalapeños, avocado, and cilantro.
💡 Tips
- For a lighter version, use Greek yogurt instead of sour cream.
- You can also make it vegetarian by replacing meat with lentils or more beans.
- If you’re short on time, microwave the potatoes (10–12 min) before crisping them in the oven for 10 min.