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Taco Stuffed Baked Potatoes

These Taco Stuffed Baked Potatoes take all your favorite taco fixings and pack them into crispy-skinned baked potatoes—perfect for a satisfying dinner or casual get-together.
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Ingredients
  

For the Potatoes:

  • 4 large baking potatoes washed and pricked with a fork
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Taco Filling:

  • 1 pound ground beef
  • 1 packet taco seasoning mix
  • ½ cup water

For the Toppings:

  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • ¼ cup chopped green onions
  • ¼ cup sliced black olives
  • 1 diced tomato
  • Jalapeños to taste

Instructions
 

  • Preheat oven to 400°F (200°C). Rub each potato with olive oil, sprinkle with salt and pepper, and place on a baking sheet. Bake for 50–60 minutes, until skins are crisp and a knife slides in easily.
  • In a skillet over medium heat, brown the ground beef for 7–8 minutes. Drain excess fat, then stir in taco seasoning and 1/2 cup water. Simmer for 5 minutes until thick and flavorful.
  • Let potatoes cool slightly, then slice each one lengthwise. Fluff the insides gently with a fork to create space for the filling.
  • Spoon the seasoned taco beef evenly into the center of each fluffed potato.
  • Top with shredded cheddar cheese (let it melt into the meat), then add sour cream, green onions, black olives, diced tomatoes, and jalapeños to taste. Serve warm.