Cheesy Taco Potatoes
A delightful combination of flavors, Cheesy Taco Potatoes are simple to prepare and customizable, perfect for busy weeknights or casual gatherings.
Ingredients
Main ingredients
- 1 pound lean ground beef Use lean to reduce fat content.
- 4-6 medium Russet potatoes Wash and pierce with a fork before baking.
- 1 packet (1 ounce) taco seasoning Adjust based on desired spiciness.
- 1/2 cup water
- 1 cup shredded cheese Optional; use a mix for more flavor.
- Sour cream For serving, optional.
- Chopped green onions For garnish, optional.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and pierce the Russet potatoes with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender.
Cooking
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add the taco seasoning and water to the skillet, stir to combine, and let it simmer for about 5 minutes.
- Once potatoes are cooked, let them cool slightly, then cut them in half lengthwise.
- Scoop out a bit of the potato flesh to make room for the filling.
- Fill each potato half with the seasoned beef mixture.
- Top with shredded cheese, if using.
- Place the filled potatoes back on the baking sheet and return to the oven for an additional 10 minutes, or until the cheese is melted.
Serving
- Serve warm, topped with sour cream and green onions if desired.
Notes
Can be served with salads, tortilla chips, or sauces such as salsa or guacamole. Store leftovers in an airtight container in the fridge for up to 3 days.