Vegetarian
Loaded Taco Potatoes
Prep
5 minutes
cook
60 minutes
total
Ingredients
- 6 large russet potatoes, washed, scrubbed
- 1 tbsp. olive oil
- 1/2 tsp. salt
- 1 1/2 lb. ground beef
- 1 Spanglish Asadero Taco seasoning packet
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup pico de gallo
- 1/4cup cilantro, chopped
featured seasoning
Taco
Directions
- Preheat the oven to 400℉ degrees. Poke holes in potatoes with a fork. Rub with olive oil, sprinkle with salt. Place directly on the oven rack and bake for 50-60 minutes, or until fork-tender.
- Cook beef in a skillet over medium-high heat until no longer pink, about 8-12 min. Break up while cooking. Drain excess grease.
- Add taco seasoning to beef, stir well, and simmer for 2-4 min. Remove from heat.
- Let potatoes cool slightly before slicing open the tops.
NOTE: Use oven mitts or a kitchen towel to handle the hot potatoes. - Fill each potato with taco meat, cheddar cheese, sour cream, pico de gallo, and a sprinkle of cilantro. Enjoy!
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