Taco Baked Potatoes
 
Prep time
Cook time
Total time
 
These delicious Taco Baked Potatoes are filled with seasoned beef and topped with all of your favorite taco toppings. Perfect for dinner or the big game!
Author:
Serves: 4 servings
Ingredients
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 pound ground sirloin
  • ½ medium yellow onion, diced
  • 1 garlic clove, minced
  • 2 tablespoons taco seasoning
  • Kosher salt and coarse ground black pepper
  • 1 tablespoon tomato paste
  • ½ cup chicken stock or water
  • 1 cup guacamole
  • ½ cup salsa
  • ½ cup shredded Cheddar cheese
  • ½ cup shredded lettuce
  • 2 tomatoes, diced
  • ¼ cup diced onion
  • ¼ pickled Jalapeños, drained
  • ¼ fresh cilantro leaves
  • ¼ cup sour cream
Instructions
  1. Preheat oven to 350°F. Rinse the potatoes and poke a few holes with a fork. Place directly on the middle oven rack and bake until the skins are crisp and the potatoes feel soft. You can test with a fork and if it goes in easily, they're ready. It should take about 1 hour.
  2. In the meantime, set a large skillet over medium-high heat with the oil. Once hot, add the beef and cook, breaking up with a wooden spoon, until crispy and cooked through, about 8 to 10 minutes. Add in the onion and garlic and cook until softened, about 3 minutes longer. Season with the taco seasoning, a pinch of salt and pepper and stir in the tomato paste and chicken stock. Cook over low heat until the sauce has thickened.
  3. Once the potatoes are ready, carefully remove from the oven and while still warm, use a fork to poke a zig-zagging line across the top of each potato. Then crack the spud open by gently squeezing the ends towards the center. It'll pop open and fluff up.
  4. Fill each potato with the seasoned beef and then top with guacamole, salsa, cheese, lettuce, tomato, onion, jalapeños, cilantro and/or sour cream. The toppings are up to you! Serve immediately and enjoy!
Recipe by The Candid Appetite at https://www.thecandidappetite.com/taco-baked-potatoes/