As an avid home cook, I find joy in creating meals that bring people together. One of my fondest memories revolves around a family gathering where we experimented with new recipes and shared laughter in the kitchen. This Double Stuffed Taco Potatoes recipe reminds me of those times, combining the comfort of baked potatoes with the zest of taco flavors, making it perfect for family dinners or casual get-togethers with friends.
Double Stuffed Taco Potatoes are a delightful twist on the classic stuffed potato. By blending the creamy texture of baked potatoes with seasoned ground beef, cheddar cheese, and tangy salsa, this dish offers a satisfying and flavorful experience. It’s a meal that’s hearty enough to stand alone, yet versatile enough to pair with a simple salad or some steamed veggies.
While the original recipe is fantastic as it is, there are always opportunities to make it your own. For instance, if you prefer a bit of heat, consider adding some diced jalapeños or a sprinkle of crushed red pepper flakes to the beef mixture. Vegetarians can swap the ground beef for a mix of black beans and corn, seasoned similarly with taco spices. This not only adds a unique flavor but also enhances the nutritional value of the meal.
Another variation could include using sweet potatoes instead of regular baking potatoes for a slightly different taste profile and a boost of vitamins. The natural sweetness of the sweet potatoes pairs beautifully with the savory taco filling. Additionally, you could top the finished potatoes with some avocado slices or a dollop of guacamole for a fresh, creamy contrast.
No matter how you choose to customize it, this recipe is a crowd-pleaser. It’s straightforward to prepare, allowing you to focus on enjoying the company of your loved ones rather than spending too much time in the kitchen. Give it a try at your next family dinner or potluck, and watch it become a new favorite in your recipe collection.
How to Make Double Stuffed Taco Potatoes
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Ingredients
- 1/2 cup salsa
- 4 large russet potatoes
- 1 small onion, diced
- 1 pound ground beef (lean)
- 1/4 cup milk
- 1 packet taco seasoning mix
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream, plus more for garnish
- 1/4 cup water
- 2 green onions, chopped
Directions
- Preheat your oven to 475°F. Scrub the potatoes and pierce them with a fork several times. Bake for 60 to 75 minutes until tender.
- While the potatoes bake, cook the ground beef and diced onion in a nonstick skillet until the beef is browned, breaking it up with a wooden spoon.
- Add the taco seasoning and 1/4 cup of water to the beef. Cook for another minute, then remove from heat.
- Once the potatoes are cooked, allow them to cool for 10-15 minutes. Cut a small slice off the top of each potato and scoop out the insides into a large bowl.
- Add the sour cream and milk to the potato insides and mash until smooth. Mix in about 3/4 of the beef mixture. Reserve the rest for another use or add it all in if preferred. Fold in 3/4 cup of shredded cheddar cheese.
- Taste and adjust the seasoning if necessary. Taco seasoning can be salty, so extra salt may not be needed.
- Spoon the mashed potato mixture back into the potato skins. Arrange them in a baking dish. Top with the remaining cheddar cheese and bake at 350°F for 20 to 25 minutes.
- Serve with chopped green onions, salsa, and additional sour cream.
FAQs:
Can I use sweet potatoes instead of russet potatoes?
Yes, you can substitute sweet potatoes for russet potatoes. The cooking time may vary slightly, so check for tenderness with a fork.
How can I make this recipe vegetarian?
To make this recipe vegetarian, replace the ground beef with a meatless alternative like crumbled tofu, tempeh, or a plant-based ground meat substitute.
Can I prepare these stuffed potatoes ahead of time?
Yes, you can prepare the potatoes and stuffing in advance. Store them separately in the refrigerator and assemble them just before baking for best results.
What toppings can I add to these stuffed potatoes?
Besides green onions, salsa, and sour cream, you can add toppings like diced tomatoes, jalapeños, avocado slices, or even a drizzle of hot sauce.
How do I store and reheat leftover stuffed potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through or in the microwave until warm.
Can I use a different type of cheese?
Yes, you can use other types of cheese like Monterey Jack, Colby, or a Mexican cheese blend. Choose your favorite cheese to customize the flavor.
Double Stuffed Taco Potatoes
Ingredients
- 4 large baking potatoes
- 1 pound lean ground beef
- 1 small onion chopped
- 1 packet taco seasoning
- 1/4 cup water
- 1/2 cup sour cream plus extra for serving
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 2 green onions sliced
- 1/2 cup salsa
Instructions
- reheat your oven to 475 degrees. Scrub the potatoes and prick them several times with a fork. Bake for 60 to 75 minutes until they are soft.
- While the potatoes are baking, cook the ground beef and chopped onion in a nonstick pan until the beef is fully cooked, breaking it into small pieces with a wooden spoon.
- Add the taco seasoning and 1/4 cup of water to the beef mixture. Cook for another minute, then remove from heat.
- Once the potatoes are done, let them cool for 10-15 minutes. Remove a sliver of skin from the top of each potato and scoop out the potato pulp into a large bowl. Add the sour cream and milk to the potato pulp and mash until smooth.
- Stir in about 3/4 of the taco mixture. If you think there will be too much meat, you can save the remaining 1/4 for another meal like a quick quesadilla or tortilla pizza. Alternatively, you can mix it all in. Fold in 3/4 cup of shredded cheddar cheese.
- Taste the mixture and adjust the seasoning if needed. Taco seasoning can be salty, so you might not need to add any extra salt.
- Stuff the mashed potato mixture back into the potato skins. Place them in a baking dish. Sprinkle the remaining cheddar cheese on top and bake at 350 degrees for 20 to 25 minutes.
- Serve topped with green onions, salsa, and extra sour cream.
