Rethink Your Taco Night with Taco Stuffed Potatoes

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground chicken is typically cheaper and lower in fat.

avocado

🥗Healthier: mashed avocado

💰Cheaper: guacamole

Guacamole can be a cost-effective alternative.

Wrap the potatoes in a single layer of aluminum foil.

Bake the wrapped potatoes at 350°F for about an hour or until tender when pierced with a knife.

Unwrap the potatoes and allow them to cool enough to handle.

In a large skillet, cook the ground beef until starting to brown, breaking up large chunks as it cooks.

Dab out any excess oil with a paper towel.

Add diced onion and green pepper to the skillet and sauté until just starting to soften.

Add homemade taco seasoning and water, stir to combine, and cook until most moisture has evaporated.

Cut the cooled potatoes in half lengthwise and scoop out the flesh without tearing the skin.

Use the flesh of 2 potatoes (4 halves) and break up any large chunks with a fork.

Add black beans, corn, cooked taco meat, and lots of cheddar cheese to the potato flesh and toss to combine.

Fill the potato skins generously with the mixture, slightly packing as you go.

Place filled potatoes on a baking tray.

If there's leftover mixture, stuff it into halved peppers and top with cheese.

Bake the potatoes at 350°F for about 30 minutes until warmed through and cheese is melted.

Serve with toppings like sour cream, salsa, and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens