Taco Stuffed Twice Baked Potatoes
May 02, 2013
"Can't make up your mind between tacos or baked potatoes? Well, look no further--here's your answer. Cooling time between both baking times is included.If you want your potatoes meatier, use the larger amount of ground beef indicated in the list of ingredients. If desired serve with a salad. This is a recipe that I had previously posted on another recipe site. " Keep Smiling :)"
- MEAT MIXTURE
- Serving Size: 1 (547.6 g)
- Calories 923.3
- Total Fat - 60 g
- Saturated Fat - 22.2 g
- Cholesterol - 156.1 mg
- Sodium - 1861.9 mg
- Total Carbohydrate - 43 g
- Dietary Fiber - 6.2 g
- Sugars - 3.6 g
- Protein - 52.9 g
- Calcium - 632 mg
- Iron - 5 mg
- Vitamin C - 22.4 mg
- Thiamin - 0.3 mg
Pre heat oven to 400 degrees and bake potatoes at 400º for 1 hour 15 minutes.
While potatoes are cooling (about 15 minutes), cook ground beef until lightly browned.
Drain beef and return to pan; add taco seasoning and water.
Simmer for 10 minutes or until slightly thickened.
Remove a small slice from top of potatoes, removing potato pulp and making sure to leave at least a 1/4-inch shell all the way around.
In a medium sized bowl, combine the following ingredients:potato pulp, 3/4 cup of cheese, sour cream, margarine, salt and pepper; mix well.
Divide pulp evenly between potato shells.
After putting pulp mixture back into shell, make a "nest" to add ground beef mixture evenly between the two.
Return to oven to bake for another 25 minutes and then divide remaining cheese (at this point, add more cheese if desired) over each potato.
Bake for another 10 minutes.
Tips & Variations
No special items needed.