Description
Double Stuffed Taco Potatoes are a creative twist on classic comfort food. Imagine soft, fluffy potatoes filled with a zesty taco-seasoned beef, blended with rich sour cream and cheese, then baked to perfection. This dish promises a comforting, satisfying meal that combines the familiarity of baked potatoes with the bold flavors of a taco night.Not only are these potatoes delightfully filling, but they also offer a versatile dish that can adapt to any taste preference. Top with extra salsa, sour cream, or even jalapeños for those who like it hot. Ideal for a family dinner, these potatoes are sure to be a crowd-pleaser, providing a hearty base that everyone can customize at the table.
Ingredients
4 large baking potatoes
1 pound lean ground beef
1 small onion, chopped
1 packet taco seasoning
1/4 cup water
1/2 cup sour cream, plus extra for serving
1/4 cup milk
1 cup shredded cheddar cheese
2 green onions, sliced
1/2 cup salsa
Instructions
Preheat the oven to 475°F. Scrub potatoes thoroughly and prick several times with a fork. Bake for 60 to 75 minutes, until soft.
In a nonstick pan, cook ground beef and onion until the beef is thoroughly cooked. Break it into small pieces as it cooks.
Add taco seasoning and water, and cook for an additional minute. Remove from heat.
Once potatoes are done, let them cool for 10-15 minutes. Cut a slit on the top and scoop out the insides into a bowl. Mix with sour cream and milk until smooth.
Stir in three-quarters of the taco mixture into the mashed potatoes. Reserve the remainder for another use if desired. Fold in three-quarters of the cheese.
Adjust seasoning as needed, considering the saltiness of the taco seasoning.
Refill the potato skins with the mixture, place in a baking dish, top with the remaining cheese, and bake at 350°F for 20-25 minutes.
Serve topped with sliced green onions, salsa, and additional sour cream.
- Prep Time: 15 minutes
- Cook Time: 95-110 minutes
Nutrition
- Calories: 560