Ingredients:
For the Potatoes:
4 large baking potatoes, washed and pricked with a fork
1 tablespoon olive oil
Salt and pepper, to taste
For the Taco Filling:
1 pound ground beef
1 packet taco seasoning mix
1/2 cup water
For the Toppings:
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped green onions
1/4 cup sliced black olives
1 diced tomato
Jalapeños, to taste
Directions:
Preheat oven to 400°F (200°C). Rub the potatoes with olive oil and season with salt and pepper. Place on a baking sheet and bake for 50-60 minutes, or until tender.
Cook the Taco Filling:
While the potatoes are baking, brown the ground beef in a skillet over medium heat. Drain any excess fat. Stir in taco seasoning and water. Simmer until the mixture has thickened, about 5 minutes.
While the potatoes are baking, brown the ground beef in a skillet over medium heat. Drain any excess fat. Stir in taco seasoning and water. Simmer until the mixture has thickened, about 5 minutes.
Assemble the Potatoes:
Once the potatoes are cooked, make a slit in each one and fluff the insides with a fork. Spoon the taco meat evenly among the potatoes.
Once the potatoes are cooked, make a slit in each one and fluff the insides with a fork. Spoon the taco meat evenly among the potatoes.
Add Toppings:
Top each potato with shredded cheese, allowing the heat from the potato to melt the cheese. Add a dollop of sour cream, green onions, black olives, diced tomatoes, and jalapeños to each.
Top each potato with shredded cheese, allowing the heat from the potato to melt the cheese. Add a dollop of sour cream, green onions, black olives, diced tomatoes, and jalapeños to each.
Serve: Serve immediately while hot and enjoy!
Prep Time: 10 minutes | Cooking Time: 1 hour | Total Time: 1 hour 10 minutes
Kcal: 525 kcal | Servings: 4 servings
