Double Stuffed Taco Potatoes
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4 from 2 votes

Double Stuffed Taco Potatoes

Double Stuffed Taco Potatoes are loaded with ground beef taco filling, onion, sour cream, and cheese. A sprinkling of chopped green onions and salsa finishes them off.
Course Main Course
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 4 servings
Calories 558kcal
Author Christin Mahrlig

Ingredients

  • 4 large baking potatoes
  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 1 packet taco seasoning
  • 1/4 cup water
  • 1/2 cup sour cream, plus extra for serving
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese
  • 2 green onions, sliced
  • 1/2 cup salsa

Instructions

  • Preheat oven to 475 degrees. Scrub potatoes and prick several times with a fork. Bake for 60 to 75 minutes, until soft.
  • Meanwhile, cook ground beef and onion in a nonstick pan until beef is cooked through. Break it into small pieces with a wooden spoon as it cooks.
  • Add taco seasoning and 1/4 cup water. Cook for 1 minute. Remove from heat.
  • Once potatoes are baked, let cool 10-15 minutes and then remove a sliver of skin from the top of each potato. Scoop potato pulp out and place in a large bowl. Add sour cream and milk and mash until smooth. Stir in about 3/4 of taco mixture. If you feel like there will be too much meat mixed in if you add the remaining 1/4, save it to make a quick quesadilla or tortilla pizza for lunch. Or go ahead and mix it in. Fold in 3/4 cup of cheddar cheese.
  • Taste for seasoning. Taco seasoning tends to be salty so you may not need to add much, if any salt.
  • Stuff the potato mixture back into the skins. Place in a baking dish. Sprinkle remaining cheese on top and bake at 350 for 20 to 25 minutes.
  • To serve top with green onions, salsa, and sour cream.

Nutrition

Calories: 558kcal