Description
A delightful fusion of baked potatoes and zesty taco flavors, perfect for cozy dinners and family gatherings.
Ingredients
Scale
- 2 pounds russet potatoes
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 tablespoons taco seasoning
- 10 ounces diced tomatoes with green chilies
- 1/2 cup sour cream
- 1/4 cup milk
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Rub the russet potatoes with olive oil and place them on a baking sheet. Bake for about 45 minutes.
- Heat a skillet over medium heat, add the ground beef and diced onion, and cook until browned, about 6–8 minutes.
- Stir in the taco seasoning and diced tomatoes with green chilies, simmer for about 2 minutes.
- Whisk together sour cream and milk in a separate bowl, then stir into the beef mixture.
- Remove the baked potatoes from the oven, slice lengthwise, and fluff the insides.
- Spoon the beef mixture into the fluffed potatoes and top with shredded cheddar cheese.
- Return to the oven and bake for an additional 10 minutes until cheese is melted.
- Garnish with chopped fresh cilantro before serving.
Notes
For crispy skin, sprinkle salt on the potatoes before baking. Refrigerate leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg