Cheesy Taco Potatoes
A delightful blend of seasoned beef and melted cheese stuffed in tender baked potatoes, perfect for any occasion.
Ingredients
Main ingredients
- 1 pound lean ground beef Use lean beef for a healthier option.
- 4-6 medium Russet potatoes Choose potatoes of similar size for even cooking.
- 1 ounce taco seasoning 1 packet of your favorite taco seasoning.
- 1/2 cup water
- 1 cup shredded cheese Cheddar or Mexican blend works well.
- Sour cream Optional, for serving.
- Chopped green onions Optional, for garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash the Russet potatoes and poke them with a fork. Bake in the oven for 45 minutes or until tender.
Cooking
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add taco seasoning and water to the skillet. Stir until well combined and simmer for about 5 minutes.
Assembly
- Once the potatoes are done, remove them from the oven and let them cool slightly.
- Cut a slit in the top of each potato and fluff the insides with a fork.
- Spoon the taco beef mixture into each potato and top with shredded cheese.
- Place the stuffed potatoes back in the oven for 5-7 minutes, until the cheese is melted.
- Serve hot, topped with sour cream and chopped green onions if desired.
Notes
For a complete meal, pair with a crisp side salad or tortilla chips and salsa. Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months.