Taco Stuffed Potatoes Recipe
Change up Taco Tuesday with Taco Stuffed Potatoes, a twist on the traditional taco. Tender fluffy potatoes are topped with a saucy beef mixture, your favorite taco toppings and a surprise crunch of corn chips! Ready in just 25 minutes, Taco Tuesday just got a facelift!
Servings: 4
Calories: 533kcal
Ingredients
- 4 Idaho baking potatoes
- 1 pound lean ground beef
- 1 can (10 ounces) Rotel diced chipotle diced tomatoes with green chilies & chipotle peppers
- 1 can (8 ounces) tomato sauce
- ¼ teaspoon kosher salt
- 1 cup shredded cheddar cheese
- ½ cup salsa
- ¼ cup sour cream
- 1 scallion, sliced
- 2 Tablespoons chopped cilantro
- ½ cup corn chips
Instructions
- Pierce potatoes with a fork and microwave* on high for 5 minutes or until tender.
- Meanwhile, heat large non-stick skillet over medium-high heat. Cook beef until lightly browned. Stir in Rotel diced tomatoes, tomato sauce and kosher salt.
- Bring to a boil. Reduce heat to medium-low and simmer 20 minutes or until a thick sauce has formed, stirring occasionally.
- Slice baked potatoes lengthwise down the middle but not all the way through. Fluff potato with a fork and top with beef mixture, shredded cheese, salsa, sour cream, scallion and cilantro. Top with corn chips.
Notes
Makes 4 servings.
*If you have time you can bake your potatoes in the oven:
- Preheat oven to 425F.
- Rub potato skins with olive oil and sprinkle with kosher salt.
- Arrange on baking sheet and bake 1 hour or until tender.
Nutrition
Calories: 533kcal | Carbohydrates: 49g | Protein: 37g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 107mg | Sodium: 683mg | Potassium: 1436mg | Fiber: 4g | Sugar: 3g | Vitamin A: 572IU | Vitamin C: 13mg | Calcium: 285mg | Iron: 5mg