Double Stuffed Taco Potatoes
Double Stuffed Taco Potatoes are a delightful fusion of fluffy baked potatoes filled with seasoned ground beef, sour cream, cheddar cheese, and topped with fresh green onions and zesty salsa.
Ingredients
For the Potatoes
- 4 large large baking potatoes Golden and fresh
For the Filling
- 1 pound lean ground beef Perfectly seasoned
- 1 small onion Finely chopped for sweetness
- 1 packet taco seasoning Offering a blend of vibrant spices
- 1/4 cup water To bring flavors together
- 1/2 cup sour cream Plus extra for serving
- 1/4 cup milk Adding richness
- 1 cup shredded cheddar cheese Melting to perfection
- 2 whole green onions Sliced for fresh crunch
- 1/2 cup salsa Providing a zesty finish
Instructions
Preparation
- Preheat your oven to 475°F (245°C) and scrub the potatoes clean. Prick each potato several times with a fork.
- Place the potatoes directly on the oven rack and bake for 60 to 75 minutes until soft.
Filling Preparation
- In a nonstick pan, cook ground beef and chopped onion over medium heat until the beef is cooked through.
- Add taco seasoning and 1/4 cup of water to the mixture, cooking for another minute before removing from heat.
Assembling
- Once the potatoes are done baking, cool them for 10-15 minutes and slice off the top of each.
- Scoop out the potato pulp into a bowl and mix with sour cream and milk until smooth.
- Fold in three-quarters of the taco mixture and shredded cheddar cheese.
- Stuff the potato skins with the creamy mixture, sprinkle remaining cheese on top, and return to the oven at 350°F (175°C) for 20-25 minutes.
- Serve topped with sliced green onions, salsa, and additional sour cream.
Notes
For a smoky flavor, consider adding chipotle powder to the beef. You can also substitute ground beef with ground turkey or a plant-based option.