Prep Time:
15 minutes
Cook Time:
1 hour
Servings:
4
Ingredients:
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4 large russet potatoes
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1 lb (450 g) ground beef or turkey
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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)
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½ cup diced onions
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1 cup shredded cheddar cheese
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½ cup sour cream
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½ cup diced tomatoes
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¼ cup sliced black olives (optional)
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2 green onions, chopped
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Salsa (optional, for serving)
Instructions:
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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.
Tips & Variations:
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Vegetarian Version: Use black beans or lentils instead of meat.
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Extra Flavor: Sprinkle a pinch of smoked paprika or chili flakes for a spicy kick.
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Meal Prep: Bake potatoes ahead of time and store separately. Reheat and assemble when ready to eat.