Taco Stuffed Baked Potatoes

15 minutes

1 hour

4 large russet potatoes
1 lb (450 g) ground beef or turkey
1 packet taco seasoning (or homemade seasoning: 1 tsp chili powder, ½ tsp cumin, ½ tsp paprika, ¼ tsp garlic powder, ¼ tsp onion powder, salt & pepper to taste)
½ cup diced onions
1 cup shredded cheddar cheese
½ cup sour cream
½ cup diced tomatoes
¼ cup sliced black olives (optional)
2 green onions, chopped
Salsa (optional, for serving)

Preheat Oven:
Preheat your oven to 400°F (200°C).
Bake Potatoes:
Wash and dry the potatoes. Pierce each potato several times with a fork. Place them directly on the oven rack and bake for 50–60 minutes until tender.
Cook the Meat:
While the potatoes bake, heat a skillet over medium heat. Add the diced onions and cook for 2–3 minutes until soft. Add the ground beef or turkey and cook until browned, breaking it into small pieces.
Season the Meat:
Drain excess fat if needed. Add taco seasoning and ¼ cup of water. Simmer for 5 minutes until the seasoning is absorbed and the meat is flavorful.
Prepare the Potatoes for Stuffing:
When the potatoes are done, remove them from the oven. Let them cool slightly, then slice each potato in half lengthwise. Scoop out a little of the potato flesh to create a well for the filling.
Stuff the Potatoes:
Fill each potato half with the seasoned meat mixture. Top with shredded cheddar cheese. Return to the oven for 5–7 minutes, just until the cheese melts.
Add Toppings:
Remove from the oven. Add diced tomatoes, sliced black olives, sour cream, chopped green onions, and salsa if desired.
Serve and Enjoy:
Serve hot as a hearty lunch or dinner. Perfect with a side of lettuce or a simple salad.

Vegetarian Version: Use black beans or lentils instead of meat.
Extra Flavor: Sprinkle a pinch of smoked paprika or chili flakes for a spicy kick.
Meal Prep: Bake potatoes ahead of time and store separately. Reheat and assemble when ready to eat.