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Whether you serve them baked with smooth sour cream and rich butter piled on top, fried in the form of French fries, or mashed in a creamy bowl of tasty deliciousness, potatoes are one root vegetable that pretty much everyone enjoys. Much maligned in today’s low carb culture, potatoes are one of those things that are labeled as comfort food.
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Taco Stuffed Baked Potatoes Recipe
Video Version
Equipment
- Vegetable Brush
- Fork
- Large Frying Pan
- Spatula
- Potholders
Ingredients
- 6 pcs Potatoes
- 1 pound Ground Beef
- 1 teaspoon Minced Garlic
- 1 tbsp Chili Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Poawder
- ½ teaspoon Paprika
- 1½ teaspoons Cumin
- ½ teaspoon Salt
- ½ cup Water
- 1 cup salsa
- Salt and Pepper
- Taco Toppings such as sour cream, cheese, lettuce, tomato, green onions, and guacamole
Instructions
- Scrub the potatoes with a soft vegetable brush under cool running water. Poke the potatoes all over with a fork. Preheat the oven to 400 degrees and put the potatoes in the center of the oven.
- Bake the potatoes for 60 to 75 minutes or until they are slightly soft when squeezed, and you can easily poke them with a fork.
- About 20 minutes before the baking time is over, heat a large frying pan over medium heat on the stovetop.
- Put the ground beef in the pan and cook it, chopping it with a spatula until it is fully cooked with no pink remaining. Add the garlic and cook just a minute more until the garlic is lightly browned.
- Drain any excess grease from the skillet and discard it. Season the meat with salt and pepper, stirring to combine.
- To the ground beef, add the paprika, onion powder, cumin, garlic powder, chili powder, and salt. Stir in the water and the salsa. Bring the taco meat to a simmer over medium heat. Put a lid on the pan and simmer the mixture for about 15 minutes to reduce the liquid. If there is still excessive liquid in the pan, remove the lid and continue to simmer until the meat is in a thick sauce.
- When the potatoes are finished, remove them from the oven and let them cool for about five minutes. Gently, with a knife, slice the potatoes open lengthwise. Using potholders, squish the ends of the potatoes to open them. Use care so that the potatoes will not break in half completely.
- Salt and pepper each potato and scoop about a tablespoon of sour cream into each potato. Use a fork to slightly stir and mash the potato without breaking the skins of the baked potato shell.
- Spoon the taco meat into each potato, evenly dividing the meat among the six potatoes. Top the meat with shredded cheese, lettuce, tomatoes, and any other taco toppings that you prefer.Serve the potatoes immediately.
Notes
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Bacon Cheesy Potatoes Recipe
Equipment
- Large Baking Sheet
- Dish Towel
- Small bowl
Ingredients
- 1 cup Real Bacon Bits
- 3 pcs Large Potatoes or 4 to 5 smaller potatoes
- 1 teaspoon Smoked Paprika plain paprika will do if you do not have the smoked paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Pepper
- ½ teaspoon Salt
- 3 tbsp Olive Oil
- 1 cup Shredded Cheese whatever kind you prefer
- 1 tbsp Chopped Chives optional
Instructions
- Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.
- Wash the potatoes very well, scrubbing them to remove any dirt. Dry the potatoes with a dish towel or paper towel, patting them dry.
- Chop the potatoes into 1-inch pieces, leaving the skins on if you desire. If you would rather not have the peels on your potatoes, feel free to peel the potatoes first. Scatter the potatoes in an even layer on the parchment paper.
- Drizzle the potatoes with olive oil, one tablespoon at a time, making sure that all of the potatoes have a light coating of oil all over them. The olive oil will help the potatoes crisp in the oven.
- In a small bowl, stir together the smoked paprika, pepper, salt, and garlic powder. Use a spoon to sprinkle the seasonings over the chopped potatoes on the baking sheet in an even layer, making sure that all of the potatoes are seasoned.
- Bake the potatoes for 15-20 minutes or until they are tender when you poke them with a fork. Remove the potatoes from the oven.
- Sprinkle the potatoes with the cheese and the bacon bits, making sure that all of the toppings are in an even layer.
- Return the pan to the oven and bake it for 5 to 10 minutes or until the cheese is melted and bubbly. Serve the potatoes hot.
- You can store leftovers in the refrigerator for up to five days. To reheat, line a baking sheet with parchment paper, put the leftover potatoes on the baking sheet in a single layer, and bake them for about 5 minutes in an oven that is preheated to 400 degrees.
Notes
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