Ingredients
Scale
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked ground beef or seasoned tofu (for vegetarian option)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced jalapeños (optional)
- Fresh lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Wash and prick the potatoes, then rub with olive oil, chili powder, garlic powder, salt, and pepper. Bake for 45-50 minutes until tender.
- While the potatoes are baking, cook the ground beef or tofu seasoned with taco spices until browned and cooked through.
- Once cooled enough to handle, slice the potatoes in half lengthwise. Fluff the insides with a fork and top with cooked protein, shredded cheese, diced tomatoes, jalapeños, and a dollop of sour cream or Greek yogurt. Garnish with cilantro and lime wedges.
- Serve immediately or store in airtight containers for meal prep. Reheat as needed for a quick, flavorful meal.
Notes
- Use large, fresh potatoes for the best texture and flavor.
- Customize toppings with avocado, olives, shredded lettuce, or hot sauce for added flavor.
- Prepare in advance to make weekday meals easier and faster.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Main Course
- Method: Baking, sautéing
- Cuisine: Mexican-inspired
- Diet: Flexible (vegetarian option available)
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 60mg