Taco Stuffed Twice Baked Potatoes

"Can't make up your mind between tacos or baked potatoes? Well, look no further--here's your answer. Cooling time between both baking times is included. For the taco seasoning, I used Recipe #199955. If desired serve with a salad. Submitted to "ZAAR" on August 2nd, 2007"
 
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photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
Ready In:
2hrs 30mins
Ingredients:
9
Serves:
2
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ingredients

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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

  1. I would like to try this recipe, but I can't figure out what to do with the sour cream mixture. Maybe I am miss reading, but I don't see it. Please clarify.
     
  2. 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
     
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RECIPE SUBMITTED BY

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. ;)
 
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