Taco-Stuffed Baked Potatoes slider image 1

Taco-Stuffed Baked Potatoes

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Prep Time

25mins

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Time to Table

25mins

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Servings

4

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Ingredients

  • 2 large baking potatoes (1 pound each)
  • 1/2 pound lean ground beef
  • 1 ounce package 40%-less-sodium taco seasoning mix
  • 2/3 cup water
  • 1/2 cup Daisy Sour Cream, divided
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup sliced green onions

Ingredients

  • 2 large baking potatoes (1 pound each)
  • 1/2 pound lean ground beef
  • 1 ounce package 40%-less-sodium taco seasoning mix
  • 2/3 cup water
  • 1/2 cup Daisy Sour Cream, divided
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup sliced green onions

Directions

  1. Scrub the potatoes and cut in half lengthwise. Prick the potato skin in several places with a fork. Place the cut sides down on a microwavable plate, leaving room around each potato. Cover with microwavable plastic wrap, venting one edge.
  2. Microwave the potatoes on High for 4 minutes. Carefully uncover and turn the potatoes over. Re-cover the potatoes and microwave again for 4 to 6 minutes or until soft.
  3. Meanwhile, cook the ground beef in a medium skillet over medium-high heat until no longer pink; drain. Stir the taco seasoning and water into the beef; cook until thick.
  4. When the potatoes are cooked, using hot pads to protect the hands, scoop the flesh from the potatoes, leaving a ¼-inch shell around edges. Chop the potato flesh and add to the meat mixture. Add 1/4 cup of the sour cream to the meat and potato mixture. Spoon a heaping 1/2 cup of meat mixture into each potato shell.
  5. Top with cheese, green onions and a dollop of the remaining sour cream.
  • Calories:358
  • Cholesterol:66
  • Dietary Fiber:6
  • Protein:20
  • Sodium:552
  • Total Carbohydrate:42
  • Total Fat:12

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