Recipe courtesy of The Kitchen
Taco Twice-Baked Potatoes
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- Level: Easy
- Total: 1 hr 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 714
- Total Fat
- 32 g
- Saturated Fat
- 15 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 8 g
- Sugar
- 7 g
- Protein
- 28 g
- Cholesterol
- 101 mg
- Sodium
- 826 mg
- Level: Easy
- Total: 1 hr 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 714
- Total Fat
- 32 g
- Saturated Fat
- 15 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 8 g
- Sugar
- 7 g
- Protein
- 28 g
- Cholesterol
- 101 mg
- Sodium
- 826 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Wrap the potatoes in foil and bake until cooked through, 1 hour to 1 hour 15 minutes.
- In the meantime, in a large skillet over medium-high heat, brown the meat, about 5 minutes. Drain the liquid from the skillet. Add the black beans, taco seasoning and 1/2 cup water, bring to a simmer and simmer until the sauce is slightly thickened, about 10 minutes.
- Remove the potatoes from the oven and unwrap carefully. Cut a slit lengthwise down the center and spoon out a bit of the potato from the interior of each. Divide the beef and bean mixture among the potatoes, then top each with 1/4 cup of the shredded cheese. Transfer to a baking sheet and bake until the cheese is melted and bubbling, another 15 minutes.
- Put the potatoes on a platter and top each with some sour cream, salsa, red onions and jalapenos, and garnish with chopped cilantro.
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