Name: Taco Stuffed Baked Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mexican-Inspired
Ingredients: Russet Potatoes: 4 large – Starchy and fluffy, ideal for stuffing.; Olive Oil: 1 tablespoon – Helps crisp the skins during baking.; Salt: 1 teaspoon – Enhances flavor in the skins and interior.; Black Pepper: ½ teaspoon – Adds subtle warmth.; Ground Beef or Cooked Lentils: 1 pound or 1½ cups – Hearty and flavorful filling base.; Onion: 1 small, diced – Aromatic and savory.; Taco Seasoning: 2 tablespoons – Classic zesty taco flavor.; Tomato Paste: 2 tablespoons – Deepens richness and adds umami.; Water or Broth: ⅓ cup – Helps blend the taco mix into a saucy consistency.; Shredded Cheddar Cheese: 1 cup – Melts over the filling for gooey goodness.; Sour Cream or Greek Yogurt: ½ cup – Cool, creamy topper.; Shredded Lettuce: 1 cup – Adds refreshing crunch.; Diced Tomatoes or Salsa: ½ cup – Bright, juicy topping.; Fresh Cilantro: A handful, chopped – Brings a fresh, herbal finish.

Taco Stuffed Baked Potatoes

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Crispy-skinned baked potatoes loaded with bold taco filling, melty cheese, and fresh toppings. Taco Stuffed Baked Potatoes are the perfect fusion of comfort and flavor for a satisfying, customizable dinner.

Author: Ava
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: Mexican-Inspired
Diet: Gluten Free

Ingredients

Russet Potatoes: 4 large – Starchy and fluffy, ideal for stuffing.
Olive Oil: 1 tablespoon – Helps crisp the skins during baking.
Salt: 1 teaspoon – Enhances flavor in the skins and interior.
Black Pepper: ½ teaspoon – Adds subtle warmth.
Ground Beef or Cooked Lentils: 1 pound or 1½ cups – Hearty and flavorful filling base.
Onion: 1 small, diced – Aromatic and savory.
Taco Seasoning: 2 tablespoons – Classic zesty taco flavor.
Tomato Paste: 2 tablespoons – Deepens richness and adds umami.
Water or Broth: ⅓ cup – Helps blend the taco mix into a saucy consistency.
Shredded Cheddar Cheese: 1 cup – Melts over the filling for gooey goodness.
Sour Cream or Greek Yogurt: ½ cup – Cool, creamy topper.
Shredded Lettuce: 1 cup – Adds refreshing crunch.
Diced Tomatoes or Salsa: ½ cup – Bright, juicy topping.
Fresh Cilantro: A handful, chopped – Brings a fresh, herbal finish.

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Instructions

Preheat Your Equipment: Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
Combine Ingredients: Rub potatoes with olive oil, sprinkle with salt and pepper. Prick each with a fork.
Prepare Your Cooking Vessel: Bake potatoes for 45–50 minutes until fork-tender with crispy skins.
Assemble the Dish: While baking, sauté onion for 5 minutes. Add beef or lentils, taco seasoning, tomato paste, and water. Simmer for 7–10 minutes.
Cook to Perfection: Slice potatoes open and fluff interiors with a fork. Lightly season inside.
Finishing Touches: Fill with taco mixture, top with cheese, lettuce, tomatoes or salsa, and sour cream.
Serve and Enjoy: Garnish with fresh cilantro and serve hot.

Notes

Sweet potatoes offer a delicious alternative with a hint of sweetness.
Reheat potatoes in the oven to keep the skins crispy.
Create a taco topping bar for a fun, interactive meal.
Vegan? Use lentils, plant-based cheese, and dairy-free yogurt.

Nutrition

Serving Size: 1 stuffed potato
Calories: 510
Sugar: 4g
Sodium: 580mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 6g
Protein: 28g
Cholesterol: 70mg

Find it online: https://dishmio.com/taco-stuffed-baked-potatoes/