Taco Stuffed Potatoes
User Reviews
5
2 reviews
Excellent
Taco Stuffed Potatoes
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A family-friendly, healthy dinner is ready in about 30 minutes!
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Ingredients
- 4 sweet potato or substitute with 4 medium russet potatoes, medium
- 1 onion finely diced, medium
- 1 lb. ground beef or substitute with ground turkey or ground chicken, extra lean
- 1 (1 ounce) taco seasoning mix packet
- 1 cup corn kernels (fresh, frozen, or canned will all work)
- ½ cup refried beans
- ½ cup cheddar cheese
- green onion optional toppings; green onion sliced, olives sliced, avocado and tomato diced
- olive
- salsa
- sour cream
- guacamole
- avocado
- tomato
- Pico de Gallo
Instructions
- Preheat oven to 450°F. Line a rimmed baking sheet with foil and spray with cooking spray.
- Scrub the outside of the potatoes until they are clean, and prick each potato with a fork a few times to allow steam to escape during cooking.
- Place potatoes on a microwave-safe plate and microwave 2 at a time for approximately 5-10 minutes, or until tender. Let cool for 5 minutes.
- Meanwhile, brown onion and beef in a large skillet over medium heat. Drain and return to skillet. Add the taco seasoning, corn, and refried beans to the meat mixture and stir to combine.
- Cut sweet potatoes in half lengthwise. Scoop the inside of the potato out of the peel, leaving a thin layer of potato inside. Set aside the flesh that you just removed and use it for a separate meal, if desired.
- Spray the potato skins with cooking spray or rub with olive oil, place on the baking sheet, and bake for about 5-7 minutes (or until outsides are slightly crispy).
- Remove potato skins from the oven and stuff with meat mixture. Sprinkle cheese evenly over top.
- Turn oven to “broil.” Place the stuffed potatoes under the broiler for 2-3 minutes, or until cheese is melted and potatoes are warmed through.
- Garnish with toppings of choice!
Notes
- Use either sweet potatoes or russet potatoes (or a combination of both) for this recipe.
- This recipe calls for ground beef, but you can substitute with an equal amount of ground turkey, ground chicken, chorizo, or other ground sausage.
- The refried beans add flavor and nutrition to the dish, and also help to hold the filling together (which makes stuffing the potatoes easy). If you don't like refried beans, you can simply omit them, or sub with black beans.
- I use a 1-ounce packet of reduced sodium taco seasoning for convenience, but you can substitute with an equal amount of your favorite homemade taco seasoning blend.
- Try a shredded Mexican cheese blend in lieu of the sharp cheddar cheese, or sub with Monterey Jack, Pepper Jack, Colby, or Colby Jack.
Nutrition Information
Show Details
Serving
2stuffed potato skins (1/4 of the recipe)
Calories
448kcal
(22%)
Carbohydrates
51.6g
(17%)
Protein
31.9g
(64%)
Fat
13.2g
(20%)
Saturated Fat
5.6g
(28%)
Cholesterol
96mg
(32%)
Sodium
412mg
(17%)
Potassium
1448mg
(31%)
Fiber
9.2g
(37%)
Sugar
3.4g
(7%)
Vitamin A
300IU
(6%)
Vitamin C
33.8mg
(38%)
Calcium
160mg
(16%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 2stuffed potato skins (1/4 of the recipe) | |
| Calories | 448kcal | 22% |
| Carbohydrates | 51.6g | 17% |
| Protein | 31.9g | 64% |
| Fat | 13.2g | 20% |
| Saturated Fat | 5.6g | 28% |
| Cholesterol | 96mg | 32% |
| Sodium | 412mg | 17% |
| Potassium | 1448mg | 31% |
| Fiber | 9.2g | 37% |
| Sugar | 3.4g | 7% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 33.8mg | 38% |
| Calcium | 160mg | 16% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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