Ingredients
Scale
For the potatoes:
- 4 medium russet potatoes (about 8–10 oz each)
- 1 tbsp olive oil
- Salt & pepper
For the taco filling:
- 1 lb (450g) ground beef (85/15)
- 1 packet (1 oz) taco seasoning (or 2 tbsp homemade)
- ½ cup water
For toppings (mix & match!):
- Shredded cheddar or Mexican blend cheese
- Sour cream or Mexican crema
- Salsa or pico de gallo
- Diced avocado or guacamole
- Chopped lettuce or cabbage
- Diced tomatoes
- Sliced green onions
- Fresh cilantro
- Lime wedges
Instructions
- Bake potatoes: Preheat oven to 425°F (220°C). Scrub potatoes, pat dry, and poke several times with a fork. Rub with olive oil and sprinkle with salt. Place directly on oven rack (or on a baking sheet). Bake 45–60 minutes, until tender when pierced.
- Cook taco meat: While potatoes bake, brown ground beef in a skillet over medium heat. Drain excess fat. Stir in taco seasoning and water. Simmer 5–7 minutes until thickened.
- Load ’em up: Slice potatoes open and fluff insides with a fork. Season with salt and pepper.
- Layer: Spoon warm taco meat over each potato. Top generously with cheese (it’ll melt from the heat!). Add sour cream, salsa, avocado, lettuce, tomatoes, green onions, and cilantro.
- Serve immediately with lime wedges for squeezing!
💡 Pro Tips:
– For crispier skins, rub potatoes with oil and salt, then bake directly on the oven rack.
– Make it vegetarian: Swap beef for black beans or lentil taco “meat.”
– Meal prep shortcut: Use leftover taco meat or rotisserie chicken!
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 10 min | Cook Time: 50 min | Total Time: 1 hr
Servings: 4 | Calories: 580 | Net Carbs: 48g | Fats: 32g | Protein: 28g
Servings: 4 | Calories: 580 | Net Carbs: 48g | Fats: 32g | Protein: 28g