Taco Loaded Baked Potatoes (Print Version)
# Ingredients:
→ Main Components
01 -
4 large russet potatoes, scrubbed clean
02 -
400 grams lean ground beef
→ Seasonings
03 -
30 grams taco seasoning
04 -
60 millilitres water
→ Toppings
05 -
100 grams sharp cheddar cheese, freshly grated
06 -
100 grams sour cream
07 -
2 green onions, thinly sliced
08 -
1 medium tomato, diced
# Instructions:
01 -
Wash and scrub russet potatoes thoroughly. Pierce each potato several times with a fork for steam release.
02 -
Place potatoes directly on an oven rack in a preheated oven at 200°C. Bake for 45–50 minutes until skins are crisp and interiors are soft when pierced with a knife.
03 -
In a non-stick skillet over medium heat, brown the ground beef while breaking it into small pieces using a wooden spoon. Cook until no pink remains.
04 -
Drain any excess fat from the skillet. Add taco seasoning and water to the meat. Stir to combine and let simmer for 5 minutes, allowing the mixture to thicken.
05 -
Slice each baked potato lengthwise and gently fluff the interior with a fork to create space for fillings.
06 -
Top each potato with a generous portion of taco beef, followed by grated cheddar cheese, dollops of sour cream, sliced green onions, and diced tomatoes. Serve immediately while warm.
# Notes:
01 -
For extra crispy potato skins, rub potatoes with olive oil and sea salt prior to baking. Freshly grated cheddar ensures optimal melt and flavour.
02 -
To reduce fat, substitute ground turkey or chicken in place of beef. For a vegetarian alternative, use seasoned black beans or cooked lentils. Add jalapeños or pepper jack cheese for additional spice.