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Healthy Cheesy Taco Potatoes with Protein-Packed Twists

Cheesy Taco Potatoes combine crispy baked potatoes with savory taco-seasoned beef and melty cheddar cheese, topped with fresh taco garnishes for the ultimate comfort food-meets-Tex-Mex mashup.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions
  • 1/4 cup diced tomatoes
  • 1/4 cup sliced black olives
  • 1/4 cup chopped cilantro
  • 1 tbsp olive oil
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C). Scrub potatoes, dry completely, pierce with a fork, rub with olive oil, and season with salt and pepper. Bake 45 minutes or until tender.
  2. Cook ground beef in a skillet over medium heat until browned. Drain excess fat.
  3. Add taco seasoning and water according to packet directions. Simmer 5 minutes.
  4. Remove baked potatoes and cool 5 minutes. Slice open lengthwise and gently squeeze to create a bowl.
  5. Fill each potato with seasoned beef, then top with cheddar cheese. Return to oven 5 minutes to melt.
  6. Top with sour cream, green onions, tomatoes, black olives, and cilantro. Serve warm.

Notes

For extra-crispy skins, rub potatoes with coarse salt before baking. Avoid adding cheese too early to prevent burning.