Taco Stuffed Baked Potato
Take a Twice Baked Potato over the top with delicious taco flavorings and toppings.
Equipment
- 1 medium skillet
- 1 large sheet pan
- 1 9 x 13 baking dish
- 1 medium bowl
Ingredients
- 4 large baking potatoes, scrubbed clean and dried
- salt
- 1 lb ground beef
- 1/2 yellow onion
- 1 TBS butter
- 1 pkt taco seasoning (or 3 TBS taco seasoning, homemade)
- 1/4 cup broth (chicken, beef, or vegetable)
- 1/2 cup sour cream
- 1/4 cup milk
- 1 1/2 cups cheddar cheese, shredded
- favorite taco toppings (sour cream, pico, salsa, cilantro, queso fresco)
Instructions
- Wash and dry 4 large baking potatoes (russets). Place on a foil lined baking sheet. Using a fork, prick holes all over the potatoes about 8 times each potato. Sprinkle with salt. Bake in preheated oven at 450 degrees for 60 - 75 minutes until potatoes are tender. Remove from oven and allow to rest.
- In a medium skillet melt butter and saute onion until softened over medium high heat. Break in ground beef and cook until browned and no longer pink. Drain excess grease.
- Stir in taco seasoning and broth, simmer for a few minutes. Turn off heat.
- Slit potatoes lengthwise and scape out potato pulp from the skin and place into medium bowl. Add sour cream, milk, and 1 cup of cheese to potato pulp and mix well.
- Add potato mixture to ground beef mixture and stir to combine. Stuff 1/4 of the combined mixture into each potato, mounding high. Sprinkle with extra cheddar cheese.
- Spray a 9 x 13 baking dish with non-stick cooking spray. Place potatoes into baking dish. Bake in preheated oven at 350 degrees for 20 minutes until cheese has melted.
- Top with your favorite taco toppings. (Sour cream, cilantro, pico, picante sauce, queso fresco, etc.)