Description
Make crispy baked potato skins filled with seasoned ground beef and topped with your favorite taco fixings.
Ingredients
Scale
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 packet (1 ounce) taco seasoning mix
- 1/2 cup water
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream, for topping
- 1/4 cup salsa, for topping
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Scrub the potatoes clean and prick each potato several times with a fork.
- Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender.
- While the potatoes bake, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir the taco seasoning mix and water into the cooked beef. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until the liquid has mostly evaporated. Remove from heat.
- Once the potatoes are cool enough to handle, slice each potato in half lengthwise. Scoop out most of the soft potato flesh, leaving about a 1/4-inch thick shell. Reserve the scooped potato for another use.
- Brush the outside and inside of the potato shells lightly with any remaining olive oil. Place the shells cut-side up on a baking sheet.
- Spoon the taco meat mixture evenly into the potato shells. Top each shell generously with the shredded cheese.
- Return the baking sheet to the oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbly. If you prefer crispier edges, briefly broil for 1 to 2 minutes, watching closely to prevent burning.
- Remove from the oven. Top each taco stuffed potato skin with a dollop of sour cream, a spoonful of salsa, and a sprinkle of fresh cilantro before serving.
Notes
- For extra crispy skins, rub the outside of the raw potatoes with a little oil and coarse salt before baking.
- You can prepare the taco meat filling up to two days ahead and store it in the refrigerator.
- Serve with shredded lettuce, diced tomatoes, sliced black olives, or sliced jalapenos for extra toppings.
- Prep Time: 15 min
- Cook Time: 70 min
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 halves
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
- Cholesterol: 75