Cheesy Taco Potatoes
These Cheesy Taco Potatoes. Are the perfect fusion of two comfort food favorites! Fluffy baked Russet potatoes. Are filled with savory, seasoned taco meat. And topped with all the fixings—cheddar cheese, sour cream, salsa, and more. The combination of the crispy potato skin. And the rich, gooey toppings. Makes each bite irresistible. My family couldn’t get enough. The first time I made them. And now they’ve become a regular feature. On our taco nights. It’s fun, and easy. And super customizable dish!
Servings
Ingredients
- 4-6 medium Russet potatoes
- 1 lb lean ground beef
- 1 oz packet taco seasoning
Toppings:
- Shredded lettuce
- Cheddar cheese
- Sour cream
- Salsa
- Guacamole
- Chopped green onions
Instructions
- Preheat your oven to 400°F. Rinse the potatoes thoroughly. Then dry them. With paper towels. Use a fork. To poke a few holes. In each potato. And wrap them in foil. Place the wrapped potatoes. In the oven. And bake for about 1 hour. Once done. Carefully remove them. From the oven. And let them cool slightly.
- While the potatoes bake. Heat a skillet. Over medium-high heat. Cook. And crumble the ground beef. Until browned. Draining any excess fat. Stir in the taco seasoning. Along with the water. As per the packet's instructions. Bring the mixture to a boil. Then lower the heat. And simmer for 10 minutes.
- Unwrap the potatoes. Make a cut along the top. And stuff them. With the seasoned beef. Top with your favorite taco toppings. Such as cheese, lettuce, sour cream, and salsa. Enjoy!
Notes
To make this recipe gluten-free. Simply use gluten-free taco seasoning. And double-check that all your toppings. Are certified gluten-free. Swap out the taco seasoning packet. For a homemade blend of chili powder, cumin, garlic powder, paprika, and salt. To control the ingredients. Also, ensure any prepared salsa, guacamole, or sour cream. Doesn’t contain any hidden gluten additives. With these simple adjustments. You’ll have a delicious. And a safe meal. For those avoiding gluten!