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Taco Baked Potatoes

TOTAL TIME: Prep: 10 min. Bake: 50 min. YIELD: 4 servings.
Stuffed with your favorite fixings, this baked potato recipe is an easy meal in one. Make it vegetarian by using smashed black beans instead of ground beef. —Anne Ormond, Dover, New Hampshire

Ingredients

  • 4 large baking potatoes
  • Olive oil, optional
  • 1 pound lean ground beef (90% lean)
  • 1 envelope reduced-sodium taco seasoning
  • 2/3 cup water
  • Dash salt
  • Dash pepper
  • Toppings: Salsa, sour cream, Cotija cheese, cubed avocado and chopped green onions

Directions

  • 1. Preheat oven to 400°. Scrub potatoes; pierce each several times with a fork. If desired, rub with oil. Bake until tender, 50-75 minutes.
  • 2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-4 minutes, stirring occasionally.
  • 3. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon beef mixture over top. Serve with toppings.

Nutrition Facts

1 stuffed potato: 484 calories, 10g fat (4g saturated fat), 71mg cholesterol, 600mg sodium, 70g carbohydrate (6g sugars, 8g fiber), 29g protein.

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