Ingredients
Scale
- 4 large russet potatoes
- 1 pound ground beef (or turkey for a lighter option)
- 1 packet taco seasoning (or homemade)
- 1 cup shredded cheddar cheese
- 1 cup sour cream (or Greek yogurt for a healthier twist)
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1/2 cup chopped green onions
- 1/4 cup sliced jalapeños (optional)
- Olive oil, salt, and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash and poke holes in the potatoes with a fork. Rub them with olive oil, salt, and pepper.
- Bake the potatoes directly on the oven rack for about 45-60 minutes, or until tender when pierced with a fork.
- Meanwhile, in a skillet over medium heat, brown the ground beef. Drain excess fat and stir in the taco seasoning. Add a bit of water if needed to combine the flavors.
- Once the potatoes are done, let them cool for a few minutes. Slice them open lengthwise and fluff the insides with a fork.
- Top each potato with the seasoned beef, followed by cheese, diced tomatoes, and any other toppings you love.
- Return the loaded potatoes to the oven for about 10 minutes, until the cheese melts.
- Serve warm, garnished with sour cream, lettuce, green onions, and jalapeños if desired.
- Prep Time: 15
- Cook Time: 60