Description
Combine the starchy goodness of baked potatoes with zesty taco ingredients for a satisfying meal.
Ingredients
Scale
- 4 large russet potatoes
- 1 pound ground beef or turkey (or your preferred meat alternative)
- 1 packet taco seasoning
- 1 cup black beans (drained and rinsed)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese (or a cheese blend)
- 1 cup diced tomatoes (fresh or canned)
- 1 avocado, diced
- ½ cup sour cream or Greek yogurt
- Fresh cilantro, chopped (for garnish)
- Salt and pepper (to taste)
- Optional: jalapeños, lime wedges, salsa
Instructions
- Preheat your oven to 400°F (200°C) and scrub the potatoes under cold water. Poke holes in each potato.
- Place potatoes on the oven rack or baking sheet and bake for 45-60 minutes.
- While the potatoes are baking, add ground beef or turkey to a skillet over medium heat and brown it.
- Drain excess grease and add taco seasoning, followed by a splash of water to help dissolve the spices.
- Stir in black beans and corn, cooking together for 5-7 minutes.
- Remove baked potatoes from the oven, let cool, then slice open and fluff the insides.
- Layer the taco filling over each potato and top with cheese to melt slightly.
- Add diced tomatoes, avocado, sour cream, and sprinkle with cilantro. Optionally garnish with jalapeños and lime juice.
Notes
For quicker cooking, microwave the potatoes for 10-15 minutes before baking. Consider sweet potatoes for a healthier twist.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 potato
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg