Description
The Taco Baked Potato is where two favorites collide, resulting in a satisfying and flavorful meal that’s quick enough for weeknights but special enough for game day gatherings.
Ingredients
Scale
- 4 large russet or yukon gold potatoes, sliced in half lengthwise
- 2 Tbsp olive oil
- 1 tsp salt
- black pepper, to taste
TACO MEAT
- 1 lb lean ground beef
- 1 1/2 Tbsp taco seasoning, adjust to taste
- 3/4 cup salsa, I use medium spice
- 1/4 cup water
- 3/4 cup grated sharp cheddar cheese
TOPPINGS
- lime wedges
- sour cream or plain Greek yogurt, salsa, fresh or pickled jalapenos, diced red onion, extra cheese, optional
Instructions
Position your oven rack to the middle and pre-heat to 400 F. Line a baking tray with parchment paper and set aside.
To a large mixing bowl, add your halved potatoes, olive oil, salt, and pepper. Toss to coat.
Place each potato half on the parchment-lined baking tray with the flat side facing down. Arrange evenly so the potatoes aren’t touching.
Bake the potatoes for 40-50 minutes or until the bottoms are golden brown and potatoes can be easily pierced with a fork.
While the potatoes are baking, prepare your taco meat. Heat a large pan to medium-high heat. Add ground beef and taco seasoning. Crumble with a spatula until meat is browned and no pink remains.
Reduce heat to medium. Add salsa and water, stir, and cook uncovered for 2-3 minutes or until slightly thickened.
Turn off the heat and add grated cheese. Stir until cheese is melted and combined with taco meat.
Time to serve! Add two potato halves to each plate, with the flat side facing up. Spoon taco meat on top of each half. Add optional toppings as desired, and finish with a fresh squeeze of lime juice.
- Prep Time: 10
- Cook Time: 60
Nutrition
- Serving Size: 4
- Calories: 551
- Sugar: 6g
- Fat: 26g
- Fiber: 6g
- Protein: 33g