Taco Stuffed Potatoes are nutritious sweet potatoes OR everyone’s favorite russet potatoes overflowing with seasoned meat and classic taco toppings!
Equipment
- Fork
- Knife
- Non-stick spray
- Baking dish – I use disposable loaf-size aluminum baking dishes, which are also great for storing leftovers.
- Medium size skillet/pan
Ingredients
For the Potatoes
- Potatoes – russet potatoes, sweet potatoes, or yams
- Taco Seasoning – pre-made packet or homemade
- 1 pound Meat – ground beef or ground turkey
- Grated Cheese – Cheddar or blended Mexican cheeses (amount varies upon preference)
- Optional Toppings – cilantro, diced cherry tomatoes, pico de gallo, salsa, guacamole, sour cream, taco sauce, shredded lettuce, etc.
For the Sour Cream Drizzle
- Sour cream
- Taco Sauce
Instructions
- Preheat oven to 400°
- Rinse the outside of the potatoes with water
- Spray the baking pan(s) with non-stick spray.
- Poke the potatoes with a fork or knife. The holes allow the steam inside the potatoes to escape while cooking.
- Cover the baking pan(s) with foil and bake for about an hour. When fully cooked. the potatoes will have a soft and fluffy interior. If Microwaving – Using a microwave-safe dish, microwave for 8-10 minutes on high, turning the potatoes over once halfway through. If potatoes aren’t soft enough, continue cooking for 1-3 minutes.
- While the potatoes are baking, brown the meat and cook in the taco seasoning (according to the directions on the taco seasoning packet).
- Once the potatoes are done baking, cut them open lengthwise.
- Using a fork, fluff up the potatoes as seen in the photos above.
- Sprinkle a generous amount of shredded cheese on top.
- Return the potatoes to the oven (uncovered) and broil them for 2-3 minutes or until the cheese melts and begins to golden.
- Stuff the potatoes with seasoned taco meat and all of your favorite taco toppings! Serve and enjoy!
For the Sour Cream Drizzle
- Mix sour cream and taco sauce. Drizzle with a spoon or from a zip top baggie with the corner cut off