Cheesy Taco Potatoes (Print Version)
Fluffy potatoes topped with spicy taco beef, sharp cheddar, creamy sour cream, and fresh veggies.
# Ingredients:
→ Base
01 -
450 grams lean ground beef
02 -
4 to 6 medium Russet potatoes
03 -
28 grams taco seasoning
04 -
120 milliliters water
→ Toppings
05 -
100 grams sharp cheddar cheese, shredded
06 -
120 grams sour cream
07 -
25 grams green onions, chopped
08 -
90 grams fresh tomatoes, diced
# Instructions:
01 -
Wash and scrub the potatoes thoroughly. Pierce each potato several times with a fork. Place on a baking tray and bake in a 200°C oven for 45 to 50 minutes until tender and skins are slightly softened.
02 -
Heat a large skillet over medium heat. Add lean ground beef and cook until thoroughly browned and no longer pink, breaking up any clumps. Drain off any excess fat.
03 -
Sprinkle the taco seasoning over the browned beef and pour in the water. Stir well to combine and simmer for about 5 minutes, allowing flavors to meld and the mixture to thicken.
04 -
Slice each potato lengthwise and gently fluff the insides with a fork to create a bed for the toppings.
05 -
Spoon the seasoned beef mixture evenly over the fluffed potatoes. Top each with shredded cheddar cheese, a dollop of sour cream, chopped green onions, and diced fresh tomatoes. Serve immediately while hot.
# Notes:
01 -
For extra flavor, warm the cheese slightly before adding to ensure it melts smoothly over the beef.