Ingredients
- 4 large russet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1 pound ground beef or turkey (for a leaner option)
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- ½ cup diced tomatoes
- ¼ cup diced red onion
- ¼ cup sliced black olives
- Sour cream, for serving
- Chopped fresh cilantro, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Potatoes: Pierce the potatoes with a fork several times to allow steam to escape and prevent them from bursting in the oven. Rub each potato with olive oil to enhance flavor and help the skin become crispy.
- Bake Potatoes: Place the potatoes on a foil-lined baking sheet and bake for 45-60 minutes, or until they yield to a fork’s gentle pressure.
- Cook Meat: In a skillet, cook the ground meat over medium heat until fully browned. Drain any excess fat.
- Season Meat: Stir in the taco seasoning and let the mixture cook for another 2-3 minutes, allowing the flavors to meld.
- Prepare Potatoes for Filling: Cut the baked potatoes in half lengthwise and fluff the insides with a fork to create a bed for the taco filling.
- Stuff Potatoes: Spoon the taco meat evenly into each potato half. Top generously with shredded cheddar, diced tomatoes, red onions, and black olives.
- Final Bake: Bake again for 5-10 minutes, or until the cheese is melted and bubbly.
- Serve: Serve hot with a dollop of sour cream and garnish with chopped fresh cilantro, if desired.
Notes
Enjoy your delicious Taco Stuffed Baked Potatoes this Christmas, bringing a festive twist to a comforting favorite!