Taco Stuffed Twice Baked Potatoes
photo by Chef shapeweaver
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 2 large baking potatoes (washed)
- 236.59 ml of mexican four cheese blend, divided
- 118.29 ml sour cream
- 59.14 ml margarine
- 3.69 ml salt
- 3.69 ml ground black pepper
-
Meat Mixture
- 226.79 g ground beef
- 29.58 ml taco seasoning
- 118.29 ml water
directions
- Bake potatoes at 400º for 1 hour 15 minutes.
- While potatoes are cooling (about 15 minutes), cook ground beef until lightly browned.
- Drain beef and return to pan; add taco seasoning and water.
- Simmer for 10 minutes or until slightly thickened.
- Remove a small slice from top of potatoes, removing potato pulp and making sure to leave at least a 1/4-inch shell all the way around.
- In a medium sized bowl, combine the following ingredients: 3/4 cup of cheese, sour cream, margarine, salt and pepper; mix well.
- Divide pulp evenly between potato shells.
- After putting pulp mixture back into shell, make a "nest" to add ground beef mixture evenly between the two.
- Return to oven to bake for another 25 minutes and then divide remaining cheese (at this point, add more cheese if desired) over each potato.
- Bake for another 10 minutes.
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Reviews
-
I would like to thank you for posting this wonderful recipe. I had a Mexican night and made your recipe accompanied with tacos. My dinner guests raved over the potatoes and insisted they have your recipe. I will surely be making these again. Just a note: I used white sweet potatoes and Russet potatoes. Sensational!! Chef Glo
RECIPE SUBMITTED BY
Chef shapeweaver
United States
Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)