Taco Stuffed Potatoes
Delicious and easy taco stuffed potatoes are a filling, hearty meal with lots of hidden veggies!
Servings: 12
Calories: 303kcal
Equipment
Ingredients
- 6 washed Russett potatoes stabbed with a knife a few times to vent steam
- 1 lb ground beef
- 1 large eggplant skinned and diced into small bits
- 1 large zucchini diced finely
- 1 large onion diced finely
- 2 tsp sea salt plus more to taste
- ½ tsp fresh cracked black pepper plus more to taste
- 1 large bell pepper diced
- 1 tbsp garlic powder
- 1 tbsp cumin
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 cup shredded sharp cheddar cheese
- 1 large tomato diced, as garnish
- green onions diced, as garnish
Instructions
- Preheat oven to 400 degrees.
- Bake potatoes 40 minutes, or until soft.
- While potatoes are baking, brown ground beef in a very large pan.
- Add in vegetables.
- Cook vegetables and meat until veggies are soft and browned.
- Add in salt, pepper, and spices- if there isn't enough liquid from cooking off the vegetables, add up to 3 tbsp of water to help spices mix with meat and veggies. Remove mixture from the heat.
- When potatoes are finished baking and slightly cooled, cut in half.
- Scoop the soft potato interior out with a spoon and mix it into the taco mixture. You want to create little "boats" out of the potato skin. Season the potato skins with salt and pepper.
- Add taco meat and veggie filling to the potato boats, mounding and pressing to fill.
- Top with cheese.
- Place back in oven to melt cheese, about 5 minutes.
- Top with green onions and tomatoes, enjoy warm!
Nutrition
Serving: 1g | Calories: 303kcal | Carbohydrates: 28g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 570mg | Fiber: 5g | Sugar: 5g