Ingredients
Scale
- 4 large Russet potatoes
- 1 lb ground beef or turkey
- 1 cup chopped bell peppers
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 packet taco seasoning
- Salt and pepper to taste
- Optional toppings: sour cream, avocado, cilantro, jalapeños
Instructions
- Preheat the oven to 400°F (200°C).
- Bake the potatoes for 45 minutes until tender.
- Cook the ground meat with the taco seasoning and bell peppers until browned.
- Slice the baked potatoes open and fluff the insides.
- Mix in half the shredded cheese into the potato insides.
- Top the potatoes with the taco filling and the remaining cheese.
- Return the potatoes to the oven for 5-7 minutes to melt the cheese.
- Serve hot with your favorite toppings.
Notes
For a vegetarian option, substitute meat with black beans or lentils. Adjust spices according to taste.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian Option
Nutrition
- Serving Size: 1 potato
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 40mg