Taco Spuds
"Easy and delicious."
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 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
directions
- 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.
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Reviews
-
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.
