Prep time: 15 mins | Cook time: 60 mins | Servings: 4
Ingredients
- The Base: 4 large Russet potatoes, scrubbed and cleaned.
- The Protein: 1 lb lean ground beef, seasoned with taco spices.
- The Melt: 1.5 cups shredded sharp cheddar cheese.
- Fresh Toppings:
- 1/2 cup sour cream.
- 1/2 cup diced tomatoes.
- 2 tbsp freshly chopped cilantro.
- Optional: Diced onions or pickled jalapeños.
Instructions
- Bake the Potatoes: Pierce the potatoes with a fork and bake at 400°F for 45–60 minutes until the skin is crisp and the inside is tender.
- Cook the Beef: While the potatoes bake, brown the ground beef in a skillet over medium-high heat. Drain the grease and stir in your favorite taco seasoning and a splash of water.
- Stuff: Slice each baked potato open lengthwise and fluff the inside with a fork. Generously pile the seasoned beef into the center of each potato.
- Melt: Top the beef with a heavy layer of shredded cheddar cheese. Return the potatoes to the oven for 2–3 minutes until the cheese is gooey and overflowing.
- Finish: Add a large dollop of sour cream to each potato, then sprinkle with diced tomatoes and fresh cilantro.
- Serve: Serve hot while the cheese is still perfectly melted.