Taco Stuffed Baked Potato Bar
Ingredients
- 2 lbs. lean ground beef
- 1 medium onion diced
- 2 packets taco seasoning
- 1/2 cup water
- Bag of Russet potatoes scrubbed clean
- Olive oil or butter
- Kosher salt
- Black pepper
Toppings
- Shredded lettuce
- Shredded cheddar cheese
- Diced tomatoes
- Sour cream
- Salsa
- Guacamole
- Green onions
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with foil or parchment paper.
- Poke potatoes with a fork all around the whole potato to prevent bursting and to ensure even cooking.
- Brush potatoes with olive oil or melted butter, season generously with kosher salt and black pepper and place on baking sheet. Bake for 45 - 60 minutes depending on the size of the potatoes, flipping once half way through cooking.
- Note: Potatoes are done when they feel soft when squeezed but before they feel mushy. If you're not sure of cooking time, you can begin to test the feel of them after 45 minutes and then continue to cook in 5 minute intervals until they're done.
- While the potatoes are cooking, prepare toppings and place back in fridge until ready to use.
- Add about 2 teaspoons of olive oil to a large skillet and add diced onion. Cook over medium-high heat until softened, about 3 to 4 minutes then add ground beef. Cook until the beef is browned all the way through (no pink remains) and drain.
- Add cooked ground beef back into the large skillet along with taco seasoning and water. Mix well over medium heat until seasoning is fully incorporated and water is evaporated.
- Cut tops off of potatoes and scoop a little bit of potato out to make room for taco stuffing.
- Serve buffet style with optional toppings and utensils and enjoy!
Notes
If you want to make your Taco Stuffed Baked Potato Bar portable, wrap your baked potatoes in foil and tote them in a crock pot. The taco meat can be kept warm in a crock pot as well. Enjoy!
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