Taco Stuffed Twice Baked Potatoes
Ingredients
The potatoes
-
4
pieces
raw russet potatoes
The filling
-
½
lb
uncooked 95% lean ground beef
-
½
small
onion, chopped
-
½
oz
taco seasoning
-
⅓
cup
water
-
½
cup
fat free sour cream
-
2
tablespoons
skim milk
-
3
oz
shredded 50% reduced fat sharp cheddar cheese
Instructions
- Preheat the oven to 400°F and prepare a sheet pan with aluminum foil.
- Poke holes in the potatoes and bake them for 45 minutes until cooked through.
- In a skillet, cook the ground beef until browned, then add chopped onions and cook until softened.
- Stir in taco seasoning and water, simmer for a few minutes.
- Once the potatoes are cool, slice them open and scoop out the insides into a bowl.
- Mix the potato flesh with sour cream, milk, and 2 oz of cheddar cheese, then add the taco meat.
- Fill the potato skins with the mixture and top with the remaining cheddar cheese.
- Bake for an additional 10-15 minutes until the cheese is melted and golden.
Nutrition Facts (estimated)
Servings
4
Calories
335
Total fat
7g
Total carbohydrates
46g
Total protein
24g
Sodium
473mg
Cholesterol
20mg
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