Taco Loaded Baked Potatoes
A delightful mashup of flavors, combining loaded baked potatoes with the heartiness of taco night, perfect for family gatherings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
Ingredients
Scale
- 4 large russet potatoes
- 1 pound ground beef (or turkey)
- 1 packet taco seasoning
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly, poke them several times with a fork, rub with olive oil and sprinkle with salt. Bake for 45-60 minutes, until tender inside.
- While potatoes bake, heat a skillet over medium heat. Brown the ground beef (or turkey), drain excess fat, then add taco seasoning and mix in black beans and corn. Simmer for 5 minutes.
- Once the potatoes are baked, let them cool slightly, cut lengthwise, and fluff the insides with a fork.
- Spoon the taco meat mixture into each potato, top with cheddar cheese, sour cream, diced tomatoes, and green onions. Serve immediately.
Notes
For an extra crispy potato skin, bake directly on the oven rack. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg
Find it online: https://pennykitchenz.com/taco-loaded-baked-potatoes/