Taco Twice-Baked Potatoes

  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

4 large baking potatoes, scrubbed well and dried

8 ounces ground beef 

1/2 cup canned black beans, rinsed 

2 tablespoons taco seasoning 

1 cup shredded Mexican blend cheese 

1 cup sour cream 

1/2 cup prepared salsa 

1/4 cup finely diced red onions

1 jalapeno, thinly sliced 

Chopped fresh cilantro, for garnish 

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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