Taco Night Twice-Baked Potatoes Recipe
Prep Time:
30 minutes
Cook Time:
1 hour, 15 minutes
Servings:
8 Servings
Ingredients
  • 4 baking potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • 2 teaspoon olive oil
  • 8 ounces ground beef
  • 2 teaspoons taco seasoning
  • 4 tablespoons salted butter, softened
  • 1 garlic clove, peeled and minced
  • 1 tablespoon minced chipotle peppers in adobo
  • ½ cup sour cream
  • 1 cup grated cheddar cheese, divided
  • ¼ cup chopped fresh scallions
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup diced fresh tomatoes
  • ¼ cup diced red onions
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh scallions
  • 1 jalapeño, sliced
Directions
  1. Preheat the oven to 400 F.
  2. Line a large baking sheet with parchment paper.
  3. Place the potatoes on the prepared baking sheet and prick all over with a fork.
  4. Drizzle the potatoes with olive oil and season with salt, pepper, and cumin. Rub the oil and seasoning into the potatoes using your hands.
  5. Transfer the potatoes to the oven to bake for 1 hour, or until tender. Remove the baking sheet from the oven and set aside until the potatoes are cool enough to handle.
  6. While the potatoes are cooling, make the taco beef by heating olive oil in a medium skillet over medium-high heat.
  7. Once hot, add the ground beef and taco seasoning to the skillet, stir to combine, and saute until cooked through, about 5 minutes.
  8. Once the potatoes are cool enough to handle, slice them in half lengthwise.
  9. Using a spoon, scoop out the potato flesh and place in a large bowl. Keep the potato skins on the baking sheet.
  10. Make the mashed filling by adding the butter, garlic, chipotle peppers, sour cream, ½ cup cheddar cheese, scallions, salt, and pepper to the bowl with the potato flesh.
  11. Using a potato masher, mix and mash the ingredients together until the filling is thoroughly combined.
  12. Divide the filling evenly between the potato skins.
  13. Top the filling with the taco beef.
  14. Sprinkle the beef with the remaining ½ cup grated cheddar and return the stuffed potatoes to the oven.
  15. Bake for 10 to 15 minutes, or until the cheese has melted, the skins have crisped, and the filling is hot throughout.
  16. Serve the potatoes with tomatoes, onions, cilantro, scallions, and jalapeños, as well as any of your favorite taco condiments.