Taco Topped Baked Potatoes
Set up a baked potato bar with all of your favorite taco inspired ingredients.
Servings 4 servings
Ingredients
- 4 extra large, scrubbed russet potatoes
- 1 pound ground beef
- 1 envelope taco seasoning mix
- 2/3 cup water
- 1/3 cup sour cream
- 2 green onions, thinly sliced
- 1 cup shredded extra sharp cheddar cheese
- 1/3 cup chopped tomatoes
- 1/4 cup sliced black olives
- 1/3 cup chopped avocado
- Taco sauce
Instructions
- Preheat oven to 400°. Prick potatoes all over with a fork or sharp knife and wrap tightly in foil. Bake until soft, about 1 hour.
- Meanwhile, brown ground beef in a medium skillet. Drain off fat. Sprinkle envelope of taco seasoning over beef, add water. Bring mixture to a boil, reduce heat and simmer 10 minutes.
- Unwrap potatoes and cut lengthwise slits in the top of each. Using a fork, 'fluff' up the inside of the potatoes. Serve baked potatoes with taco meat, sour cream, green onions, shredded cheese, tomatoes, black olives, avocados and taco sauce.
- Alternate Potato Bar Instructions: Preheat oven to 400. Prick potatoes all over with a fork or sharp knife and wrap tightly in foil. Bake until soft, about 1 hour.
- Meanwhile, brown ground beef in a medium skillet. Drain off fat. Sprinkle envelope of taco seasoning over beef, add water. Bring mixture to a boil, reduce heat and simmer 10 minutes. Transfer beef mixture to a small slow cooker. Set to warm.
- Remove baked potatoes from oven. Carefully remove foil and place potatoes in a slow cooker. Set slow cooker to warm.
- Place slow cooker filled baked potatoes, slow cooker with taco meat and all remaining taco toppings on buffet table for 'self serve' style potato bar.
Notes
*This recipe is for 4 baked potatoes. This recipe can be changed to accommodate any number of servings.*