Twice Baked Taco Potatoes | Southern Sassy Mama

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while still melting well.

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned lentils

Ground turkey is leaner, while lentils are a budget-friendly protein.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers provide similar flavor with less heat.

Wrap each russet potato in foil and pierce several times with a fork.

Bake the wrapped potatoes at 475°F for about 1 hour.

In a skillet, cook and drain 1 pound of ground beef.

Add half of a large chopped onion to the beef and sauté together.

Season with black pepper and garlic powder, then add minced garlic.

Stir in 1 packet of taco seasoning and 1/4 cup of water, then set aside.

Unwrap the baked potatoes and cut them in half.

Scoop the insides of the potatoes into a bowl.

To the potato flesh, add 1/2 cup of sour cream, 1/4 cup of milk, and 1 cup of shredded cheese.

Mix well and then add the taco meat to the potato mixture.

Load the beef and potato mixture back into the potato skins.

Top with a little salt, pepper, and additional shredded cheese.

Return the stuffed potatoes to the oven at 350°F for 15-20 minutes until heated through.

Top with salsa, sour cream, and sliced green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens