Description
Cheesy Taco Potatoes combine crispy baked potato skins with savory taco-seasoned ground beef, melted cheese, and fresh toppings for a comforting, flavor-packed dish perfect for dinner or gatherings.
Ingredients
- 4 medium-sized russet potatoes, washed and scrubbed
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1/2 cup black beans (optional, drained and rinsed)
- 1 cup shredded cheddar cheese or Mexican cheese blend
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions
- 1/2 cup sour cream
- 2 tbsp butter or olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (205°C).
- Scrub potatoes, dry them, and rub with butter or olive oil, salt, and pepper.
- Place potatoes on a baking sheet and bake for 45–60 minutes until tender.
- While potatoes bake, cook ground beef in a skillet over medium heat until browned. Drain excess fat.
- Stir in taco seasoning with a splash of water, add black beans if using, and simmer until thickened.
- Once potatoes are done, let cool slightly, then slice in half lengthwise and scoop out most of the flesh, leaving sturdy skins.
- Brush skins with butter or oil and bake for 5 minutes to crisp them up.
- Fill each skin with taco meat mixture, top with shredded cheese, and return to oven for 5 minutes or until cheese melts.
- Top with diced tomatoes, green onions, and sour cream before serving.
Notes
- Add corn or jalapeños for texture and spice.
- Swap beef for ground chicken or turkey for a lighter option.
- Use pepper jack cheese and crushed tortilla chips for crunch.
- Add refried beans under taco meat for a creamy twist.
- Drizzle with hot sauce or salsa verde for extra flavor.
Nutrition
- Serving Size: 2 potato halves
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
