Ingredients
4 to 6 medium Russet potatoes
1 pound lean ground beef
1 packet (1 ounce) taco seasoning
Shredded lettuce (to taste)
Cheddar cheese (to taste)
Sour cream (to taste)
Salsa (to taste)
Guacamole (to taste)
Green onion, sliced (to taste)
Instructions
- Preheat oven to 400°F (200°C). Wash and dry potatoes, poke holes in each, and wrap individually in foil.
- Bake for 1 hour until tender.
- While potatoes bake, heat a large skillet over medium-high heat. Brown and crumble the ground beef. Drain excess grease if needed.
- Add taco seasoning and the specified water from the packet instructions. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
- Remove potatoes from oven, cool slightly, remove foil, and cut a slit on top to open.
- Fill each potato with seasoned beef and desired taco toppings such as lettuce, cheese, sour cream, salsa, guacamole, and green onions.
- Serve immediately and enjoy.
Notes
- For a vegetarian option, replace beef with black beans or plant-based meat.
- Add jalapeños or spicy salsa for extra heat.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or wrapped in foil in a 350°F oven for 15–20 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
- Diet: Halal
Nutrition
- Serving Size: 1 potato
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
