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Taco Potatoes

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Baked potatoes filled with seasoned ground beef, black beans, corn, and cheese, offering a delicious Tex-Mex twist.

Ingredients

Scale
  • 4 large potatoes
  • 1 cup cooked ground beef or turkey
  • 1 cup black beans, drained and rinsed
  • 1 cup corn
  • 1 cup salsa
  • 1 cup shredded cheese
  • 1 tablespoon taco seasoning
  • Salt and pepper to taste
  • Sour cream and green onions for topping (optional)

Instructions

  1. Preheat the oven to 425°F (220°C) so it’s hot and ready for the potatoes.
  2. Wash the potatoes thoroughly to remove any dirt. Pierce each potato several times with a fork to allow steam to escape during baking.
  3. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until the potatoes are soft when pierced with a fork.
  4. In a pan over medium heat, combine the cooked ground meat with black beans, corn, salsa, taco seasoning, salt, and pepper; heat through until warm and fragrant.
  5. Remove the potatoes from the oven and let them cool slightly to avoid burns.
  6. Cut a slit in the top of each potato and gently push the ends to fluff the insides.
  7. Spoon the savory meat mixture into each potato, generously filling them.
  8. Top with shredded cheese and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
  9. Serve topped with sour cream and sprinkle green onions on top, if desired, for a burst of color and freshness.

Notes

These Taco Potatoes are a delightful standalone dish that pairs well with a fresh side salad or guacamole.

Nutrition

Find it online: https://thestationrecipes.com/taco-potatoes/

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