Twice Baked Taco Baked Potatoes
Twice baked taco baked potatoes are the loaded stuffed potato recipe you didn't know you needed! Perfectly baked potatoes get stuffed with a creamy, taco meat and mashed potato mixture and loaded with your favorite Tex Mex fixin’s. Comfort food at its finest!
Servings: 4
Calories: 777kcal
Ingredients
- 4 large russet potatoes
- 1 lb ground beef
- 1 small white onion diced
- 1 1 oz pkt taco seasoning or 2 tablespoons
- 1/4 cup water
- 1/2 cup sour cream
- 1/4 cup half & half
- 1 cup shredded Mexican blend cheeses
- thinly sliced green onions for garnish
- chunky salsa for garnish
- additional sour cream for garnish
Instructions
- Scrub the potatoes until clean. Prick them evenly all over the surface with a fork. Place them on a baking sheet and bake at 475 degrees for an hour, or until soft. Depending on your oven and altitude, it could take longer.4 large russet potatoes
- White the potatoes are cooking, add the beef & onion to a large skillet and saute-stirring and breaking up- over medium heat until the beef's cooked through. Strain, and return to the skillet.1 lb ground beef, 1 small white onion
- Stir the taco seasoning and water into the meat until evenly incorporated. Continuing cooking over medium heat, just until the sauce has thickened. Remove from heat, set aside.1 1 oz pkt taco seasoning, 1/4 cup water
- Remove the cooked, soft potatoes from the oven. Transfer them to wire racks and let them cool for about 15 minutes. Use a paring knife to remove just the top bit of skin from the potato, creating a 'lid'.
- Using a spoon, scoop the soft flesh out of the center of the potato, and transfer to a large mixing bowl, to create a bowl. Scoop out as much as you can, just leaving a thin layer intact to prevent leakage. Repeat for all potatoes.
- Add the sour cream, half & half, taco meat mixture, and 3/4 cup of cheese to the mixing bowl. Stir/mash everything together until the mixture's smooth and evenly incorporated. Salt & pepper, to taste.1/2 cup sour cream, 1/4 cup half & half, 1 cup shredded Mexican blend cheeses
- Scoop the mixture back into the hollowed out potatoes, evenly, until they're all completely stuffed. It's ok if it goes above the rim, and also ok if you need to pack them down some to fit it all. Return the stuffed potatoes to the baking sheet.
- Sprinkle the remaining 1/4 cup of cheese evenly out over top of the potatoes. Bake at 375 degrees for 15-20 minutes, watching so the cheese melts and crisps but doesn't burn. Remove the potatoes from the oven, again transferring them to cooling racks, and let them rest for 5-10 minutes.
- To serve, top them with a dollop of sour cream, salsa, and a sprinkle of green onion.thinly sliced green onions, chunky salsa, additional sour cream
Notes
- It may take your potatoes longer to cook depending on your altitude, oven, etc. The potatoes are done and ready to be stuffed when they are tender and have give when you gently squeeze them with tongs.
- Don't skip the cooling part of this! The potatoes will be extremely hot when you first take them out of the oven and you don't want to get burned.
- When you scoop out the inside of the potatoes, take as much out as you can while leaving a thin layer intact to hold the filling in.
- It's ok if you have to press the filling into the wells in the potatoes and the wells overflow a bit.
Nutrition
Calories: 777kcal | Carbohydrates: 75g | Protein: 35g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 856mg | Potassium: 1950mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1086IU | Vitamin C: 26mg | Calcium: 303mg | Iron: 6mg