The Scoop
Taco night just found a new vehicle!
Fluffy baked potatoes get loaded with seasoned ground beef, cheddar, salsa, sour cream, guacamole, and all the taco toppings you love.
It’s hearty, customizable, and a very convincing argument for putting taco toppings on basically everything.
Ingredients
- 6 medium russet potatoes, washed and patted dried
- 1 pound lean ground beef
- 1 (1-ounce) packet taco seasoning
- 1/3 cup water
Optional toppings:
- shredded lettuce
- cheddar cheese
- sour cream
- salsa
- guacamole
- green onion
Directions
- Preheat the oven to 400 degrees F.
- Poke a couple of holes in each potato, then wrap each in aluminum foil.
- Bake the potatoes for 1 hour.
- Carefully remove the hot potatoes from the oven, setting them aside to slightly cool.
- In a large skillet, crumble and brown the ground beef over medium-high heat on the stove-top.
- Drain the grease.
- Add the taco seasoning and the water to the beef.
- Bring the mixture to a boil, then reduce the heat to low. Let simmer for 10 minutes.
- Remove the foil from the potatoes, then cut a slit in the top of each to open.
- Fill the potatoes with the ground beef and add desired toppings.
- Serve!
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