This dish combines the comforting flavors of cheesy potatoes with all the classic taco fixings, creating a delicious and hearty meal that’s perfect for any occasion.
Ingredients
Scale:
4 medium russet potatoes (about 2 pounds), scr믭 and dried
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef (or a vegetarian substitute, such as black beans or lentils)
1 tablespoon taco seasoning
1/2 cup diced onion
2 cloves garlic, minced
1 cup shredded cheddar cheese
1 cup sour cream or Greek yogurt
1/2 cup diced tomatoes
1/2 cup sliced jalapeños
1/4 cup chopped fresh cilantro
Avocado slices (optional)
Instructions
Preheat your oven to 400°F (200°C).
Poke each potato several times with a fork to allow steam to escape. Rub them with olive oil, salt, and pepper. Place them directly on the oven rack and bake for 45-60 minutes, or until they are soft and cooked through.
While the potatoes are baking, heat a skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
Add the ground beef to the skillet. Break it apart with a spatula and cook until browned, about 6-8 minutes. Drain excess fat if necessary.
Stir in the taco seasoning and cook for an additional 2 minutes.
Once the potatoes are done, remove them from the oven. Cut each potato in half lengthwise and gently scoop out some of the flesh.
Place the potato halves on a serving platter or individual bowls. Fill each half with the taco meat mixture, and top with shredded cheese.
Finish off with your choice of sour cream, diced tomatoes, jalapeños, cilantro, and avocado slices.
