Ingredients
1 pound lean ground beef
4–6 medium Russet potatoes
1 packet (1 oz) taco seasoning
½ cup water
1 cup sharp cheddar cheese, shredded
½ cup sour cream
¼ cup green onions, chopped
½ cup fresh tomatoes, diced
Instructions
- Prepare the Potatoes: Wash and scrub the potatoes well. Pierce each one with a fork to prevent them from bursting while baking. Place them on a baking sheet and bake in a 400°F oven for 45-50 minutes, or until fork-tender and the skins give slightly when pressed.
- Cook the Beef: While the potatoes are baking, heat a large skillet over medium heat. Add the ground beef and cook until browned and no longer pink. Drain any excess grease.
- Add Taco Seasoning: Stir in the taco seasoning and water. Mix everything together and let it simmer for about 5 minutes, stirring occasionally, until the mixture thickens and the flavors combine.
- Assemble the Potatoes: Once the potatoes are done, slice them open lengthwise and fluff the insides with a fork. Spoon the seasoned beef generously onto each potato. Top with shredded cheese, sour cream, green onions, and diced tomatoes. Serve immediately while hot and cheesy!
Notes
- For a lighter version, swap the ground beef for ground turkey or chicken.
- Vegetarian option: Omit the meat and load with black beans, corn, or sautéed veggies.
- Customize toppings with jalapeños, avocado, cilantro, or hot sauce for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or oven, wrapping in foil to retain moisture.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking, Stovetop
- Cuisine: American, Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 1 potato
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
