Description
These Taco Stuffed Potatoes are a hearty and flavorful dish combining baked russet potatoes filled with a spicy ground beef and black bean mixture, topped with classic taco toppings for a delicious and satisfying meal perfect for any occasion.
Ingredients
Potatoes
- 4-6 large russet potatoes
Beef Mixture
- 1 pound ground beef
- ½ cup onion, diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ cup black beans (optional, can also use pinto beans)
- ¼ cup water
- ½ lime, juiced (optional)
Toppings
- Shredded cheddar cheese
- Sour cream
- Guacamole
- Salsa
- Lettuce
- Tomatoes
- Pico de gallo
- Cilantro
Instructions
- Bake the potatoes: Preheat the oven to 400°F (200°C). Pierce each russet potato several times with a fork or knife and bake in the oven for about one hour until tender. Alternatively, microwave each potato for 8-9 minutes. Let cool slightly before handling.
- Cook the ground beef and onions: In a large skillet over medium heat, add the ground beef and diced onion. Cook and crumble the beef until browned throughout, then drain any excess grease from the skillet.
- Season the meat mixture: Sprinkle chili powder, cumin, garlic powder, onion powder, oregano, salt, pepper, and paprika evenly over the browned beef. Add black beans and ¼ cup water, then stir to combine. Cook for an additional 2 to 4 minutes until the beans are heated through.
- Add lime juice: Squeeze the juice of half a lime over the beef mixture and stir well to incorporate all flavors.
- Prepare the baked potatoes: Cut each slightly cooled potato in half lengthwise. Carefully scoop out the center flesh leaving about ¼ to ⅓ inch thickness around the skin to maintain the potato’s structure.
- Fill and top the potatoes: Spoon the taco beef mixture into the hollowed potato halves. Add your favorite taco toppings such as shredded cheddar cheese, sour cream, guacamole, salsa, lettuce, tomatoes, pico de gallo, and cilantro.
- Serve: Serve the taco stuffed potatoes warm as a delicious and satisfying meal.
Notes
- Be careful when scooping out the potato flesh to avoid breaking the skin.
- Black beans can be substituted with pinto beans or omitted entirely if preferred.
- If using microwave to bake potatoes, pierce several times and rotate halfway through cooking for even heat.
- Customize toppings based on preference or dietary restrictions.
- Allow potatoes to cool slightly before cutting to prevent them from falling apart.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
