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Taco-Topped Potato

 Taco-Topped Potato
THIS quick-and-easy recipe fits in well with a busy schedule. Along with a garden salad, it makes a nice light meal for two, but when we want something more filling, I'll serve this potato with a small broiled steak. -Linda Brausen, Janesville, Wisconsin
2 ServingsPrep/Total Time: 15 min.


  • 1 large baking potato
  • 1/4 pound ground beef
  • 1 tablespoon chopped onion
  • 1/4 cup salsa
  • 1/4 teaspoon Worcestershire sauce
  • 2 tablespoons shredded cheddar cheese
  • Sour cream


  • Scrub and pierce potato; place on a microwave-safe plate. Microwave,
  • uncovered, on high for 3-4 minutes on each side or until tender; set
  • aside.
  • Crumble meat into a shallow microwave-safe bowl; add onion. Cover
  • and microwave on high for 1-1/2-2 minutes or until meat is no longer
  • pink, stirring once; drain. Stir in salsa and Worcestershire sauce.
  • Cut potato in half lengthwise; fluff pulp with fork. Top each half
  • with meat mixture, cheese and sour cream. Yield: 2 servings.
Editor's Note: To prepare in a conventional oven, bake potato at 400° for 40 minutes or until tender. Cook beef and onion in a skillet until meat is no longer pink; drain. Stir in salsa and Worcestershire sauce. Assemble as directed.
Nutritional Facts: 1 serving (1/2 each) equals 294 calories,

2 of 2

Taco-Topped Potato (continued)

Nutritional Facts: 9 g fat (4 g saturated fat), 45 mg cholesterol, 228 mg sodium, 35 g carbohydrate, 4 g fiber, 17 g protein.