Prep 45 mins
Cook 45 mins
Easy and delicious.
- 3 large baking potatoes, baked
- 1 tablespoon butter or 1 tablespoon margarine, melted
- 1 lb ground beef
- 1⁄2 cup chopped onion
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 envelope taco seasoning
- 1 cup shredded cheddar cheese
- 1⁄3 cup sour cream
- 2 green onions, sliced
- Cut potatoes in half lengthwise.
- Carefully scoop out pulp, leaving a thin shell (save pulp for another use or discard).
- Brush inside and outside of potato shells with butter.
- Place cut side up on an ungreased baking sheet.
- Bake, uncovered at 375 degrees for 10-15 minutes.
- Meanwhile, in a skillet, cook beef and onion over medium heat until meat is browned; drain.
- Add tomatoes and taco seasoning.
- Bring to a boil.
- Reduce heat; simmer, uncovered, for 20 minutes.
- Spoon into potato shells; sprinkle with cheese.
- Bake, uncovered, 5-10 minutes longer or until cheese is melted.
- Top with sour cream and onions.
My whole family enjoyed these taco potatoes. A welcome change from our usual baked potato. I added some minced garlic to the beef and onion. Hearty and delicious. Thank you for sharing this.
We ended up using taco chips with the meat because the potatoes were not done. But still pretty good.
These were tasty and a nice change from tacos or chili in a bowl. Will definitely make them again. I added some frozen corn kernels and might add beans next time, too. Next time I will make sure to get BIG potatoes as I had a bit of leftover filling.