Taco-Loaded Baked Potatoes are a delicious and hearty meal that combines the flavors of tacos with the comfort of baked potatoes.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:75 minutes
Yield:Serves 4
Category:Main Course
Method:Baking
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
4 large russet potatoes
1 pound ground beef or turkey
1 packet taco seasoning (1 ounce)
1 cup black beans, drained and rinsed
1 cup corn, frozen or canned
1 cup shredded cheddar cheese
1 cup diced tomatoes
1 avocado, diced
1/2 cup sour cream
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Olive oil
Instructions
Preheat the oven to 400°F (200°C). Scrub the potatoes under running water and pat them dry. Prick each potato several times with a fork, then rub with olive oil and sprinkle with salt.
Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
While the potatoes are baking, heat a skillet over medium heat. Add the ground beef or turkey, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Stir in the taco seasoning, black beans, and corn. Add a splash of water if needed, and simmer for 5 minutes until heated through. Season with salt and pepper to taste.
Once the potatoes are done, remove them from the oven and let them cool slightly. Cut a slit down the center of each potato and gently squeeze the ends to open them up.
Spoon the taco mixture into each potato, then top with shredded cheddar cheese, diced tomatoes, avocado, sour cream, and cilantro.
Serve immediately and enjoy your delicious taco-loaded baked potatoes!
Notes
For a vegetarian option, substitute the ground meat with sautéed mushrooms or lentils.
Add jalapeños or hot sauce for an extra kick of spice.