Ingredients
Equipment
Method
- Wash and scrub the Russet potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape.
- Place potatoes on a microwave-safe plate and microwave on high for 7-10 minutes, flipping them halfway through, until they are tender when pierced with a fork.
- While the potatoes are cooking, heat a large skillet over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it up with a spatula as it cooks.
- Drain any excess grease from the skillet if necessary.
- Stir in the taco seasoning and 1/2 cup of water. Reduce heat to low and simmer for 2-3 minutes until the sauce has thickened and coated the meat.
- Once the potatoes are done, carefully slice them open lengthwise and use a fork to fluff the insides.
- Divide the seasoned taco meat evenly among the four potatoes, placing it directly into the center of each.
- Top each bowl with shredded cheese, a dollop of sour cream or Greek yogurt, salsa, and sliced green onions.
- Serve immediately while hot, adding optional toppings like jalapeños or cilantro if desired.
Notes
For a vegetarian version, swap the ground meat for a mixture of canned black beans and corn seasoned with the taco spices. Ensure your potatoes are of similar size to guarantee they finish cooking at the same time. Leftovers can be stored in an airtight container for up to 3 days, though it is best to store toppings separately from the potatoes to maintain texture.