Thursday, November 7, 2019
Taco Potatoes | Dinner instant pot, Dinner forone, fish Dinner, breakfast for Dinner, Dinner videos, Dinner party, Dinner for kids, simple Dinner, Dinner meals, fast Dinner, Dinner ona budget, whole 30 Dinner, clean eating Dinner, gluten free Dinner, Dinner salad, Dinner potatoes, salmon Dinner, Christmas Dinner, Dinner pork, seafood Dinner, #Dinnerchickenrecipes, #Dinnertablesettings, #Dinnerglutenfree, #Dinnerhealthy, #Dinnereasyrecipes, #Dinnerglutenfree, #Dinnerglutenfree,
Taco Potatoes
These were so easy, and everyone enjoyed them for Mexican night. Having never made stuffed potatoes before, I was worried it wasn’t going to be enough food. Thankfully I just went with it because it ended up being more then enough! These are very filling, very delicious and definitely worth repeating. Hubs and kids approved!
Ingredients
- 4 - 6 medium Russet potatoes
- 1 pound lean ground beef
- 1 (1 oz.) packet Taco seasoning
TOPPINGS
- shredded lettuce
- cheddar cheese
- sour cream
- salsa
- guacamole
- green onion
Instructions
- Frist Preheat oven to 400° F. Wash potatoes in water, pat dry with paper towels. Poke a few holes in each potato then wrap each in foil.
- Then Bake potatoes for 1 hour. Carefully remove hot potatoes from oven and set aside to cool slightly.
- Then In a large skillet, brown and crumble ground beef over medium-high heat. Drain grease, if any.
- Then Add taco seasoning to beef and amount of water packet calls for. Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes.
- Remove foil from potatoes then cut a slit in the top to open. Fill each potato with ground beef and all of your favorite taco toppings.
- Enjoy!
Recipes adapted from : thecountrycook.net