Taco Stuffed Baked Potatoes (Print Version)

Fluffy baked potatoes stuffed with seasoned beef, cheese, salsa, and colorful garnishes for a comforting meal.

# What You'll Need:

→ Potatoes

01 - 4 medium russet potatoes
02 - 2 teaspoons olive oil
03 - 1/2 teaspoon fine sea salt

→ Taco Filling

04 - 1 pound lean ground beef
05 - 2 tablespoons taco seasoning
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon ground cumin
09 - 1/4 cup water
10 - 1/2 cup tomato salsa

→ Toppings

11 - 3/4 cup shredded cheddar cheese
12 - 1/2 cup sour cream
13 - 1/2 cup tomato salsa
14 - 2 green onions, sliced thin
15 - 2 tablespoons fresh cilantro, chopped
16 - 1 medium tomato, diced
17 - 1 jalapeño pepper, sliced
18 - 1/2 cup shredded lettuce
19 - 1/2 cup guacamole
20 - 1/3 cup crushed tortilla chips

# Steps to Follow:

01 - Preheat oven to 400°F. Prick potatoes several times with a fork, rub with olive oil, and sprinkle evenly with sea salt. Arrange directly on a baking tray and bake for 60 minutes, until skins are crisp and centers are fork-tender.
02 - While potatoes bake, heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until fully browned with no pink remaining. Drain excess fat as needed.
03 - Reduce heat to medium. Add taco seasoning, onion powder, garlic powder, and cumin to the beef. Stir in water and salsa. Simmer 5 minutes until thickened and flavorful. Cover and keep warm.
04 - Allow baked potatoes to cool slightly. Slice each one lengthwise and gently fluff interiors with a fork to create space for filling.
05 - Spoon hot taco meat evenly into potato centers. Top each with shredded cheddar cheese, then garnish as desired with sour cream, salsa, green onion, cilantro, diced tomato, jalapeño slices, lettuce, guacamole, and crushed tortilla chips.
06 - Present warm, allowing guests to add preferred toppings. Enjoy immediately for optimal texture.

# Additional Notes:

01 - For crispier skins, bake potatoes directly on the oven rack rather than a tray.
02 - Simmer the taco meat until thickened to avoid soggy fillings.
03 - Store leftover meat and potatoes separately in airtight containers and reheat just before serving.
04 - Russet potatoes work best for fluffy interiors and sturdy skins.

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