Description
These baked potato tacos are a delicious twist on traditional tacos, with crispy potato skins filled with seasoned ground beef and topped with all your favorite taco toppings.
Ingredients
– 4 large baking potatoes, rinsed clean and patted dry (Russet potatoes)
– 2 tablespoons olive oil, divided
– 1 teaspoon salt, divided
– 1 pound lean ground beef
– 1/2 cup diced yellow onion
– 1/4 teaspoon black pepper
– 1 ounce taco seasoning
– 3/4 cup water
Optional Toppings:
– finely shredded cheddar cheese
– small diced Roma tomato, seeds removed
– prepared guacamole, or diced avocado
– sour cream
– fresh cilantro, chopped
– green onion, thinly sliced
Instructions
-
Preheat oven to 425°F (220°C). Scrub and pat dry the potatoes.
-
Slice potatoes into wedges, then toss with olive oil, salt, and pepper. Spread evenly on a baking sheet.
-
Bake for 35–40 minutes, flipping halfway through, until wedges are crispy and golden.
-
While the potatoes bake, heat a skillet over medium heat. Add ground beef and onion, and cook until browned.
-
Drain any excess fat, then add taco seasoning and water. Simmer for 3–5 minutes until thickened.
-
To assemble, top each potato wedge with a spoonful of taco meat and your favorite toppings. Serve warm.
Notes
– For a vegetarian option, swap the ground beef for black beans or lentils.
– Feel free to customize the toppings with your favorite ingredients like salsa, jalapenos, or hot sauce.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg