Taco Loaded Baked Potatoes (Version imprimable)
Baked potatoes piled with taco beef, cheddar, and classic toppings for a flavorful meal.
# Composition:
→ Base ingredients
01 -
450 grams lean ground beef
02 -
4 to 6 medium Russet potatoes
03 -
28 grams taco seasoning mix
04 -
120 milliliters water
→ Toppings
05 -
100 grams sharp cheddar cheese, shredded
06 -
120 milliliters sour cream
07 -
25 grams green onions, chopped
08 -
80 grams fresh tomatoes, diced
# Étapes de réalisation:
01 -
Wash and scrub the Russet potatoes thoroughly. Pierce each potato several times with a fork to vent. Arrange on a baking tray and bake in an oven preheated to 200°C for 45–50 minutes, until tender when pierced.
02 -
While the potatoes are baking, heat a large skillet over medium heat. Add the ground beef and cook, stirring and breaking up any lumps, until the meat is browned and no pink remains. Drain off excess fat.
03 -
Add taco seasoning and water to the cooked beef. Stir thoroughly to combine. Allow to simmer for around 5 minutes, stirring occasionally, until thickened and well blended.
04 -
When the potatoes are finished baking, cut each lengthwise down the center. Use a fork to gently fluff the interior, creating space for the fillings.
05 -
Generously spoon seasoned beef over each potato. Top with shredded cheddar cheese, a dollop of sour cream, chopped green onions, and diced tomatoes. Serve immediately for best flavor and texture.
# Détails supplémentaires:
01 -
To speed up potato baking, microwave them for 8–10 minutes before transferring to the oven to crisp the skins.