Cheesy Taco Potatoes (Print Version)

Baked russet potatoes stuffed with taco-seasoned beef, melted cheese, and fresh toppings for a satisfying Mexican-inspired meal.

# Ingredients:

01 - 4 large russet potatoes
02 - 1 lb ground beef
03 - 1 packet taco seasoning
04 - 1 cup shredded cheddar cheese
05 - 1/2 cup sour cream
06 - 1/4 cup chopped green onions
07 - 1/4 cup diced tomatoes
08 - 1/4 cup sliced black olives
09 - 1/4 cup chopped cilantro
10 - 1 tbsp olive oil
11 - Salt and pepper to taste

# Steps to Follow:

01 - Preheat the oven to 400°F (200°C).
02 - Scrub the potatoes and pat them dry. Pierce each potato several times with a fork.
03 - Rub the potatoes with olive oil and sprinkle with salt and pepper. Place them on a baking sheet and bake for 45 minutes or until tender.
04 - While the potatoes are baking, cook the ground beef in a skillet over medium heat until browned. Drain excess fat.
05 - Add the taco seasoning and water according to the packet instructions. Simmer for 5 minutes, then remove from heat.
06 - Once the potatoes are done, let them cool slightly. Cut a slit in the top of each potato and gently squeeze to open.
07 - Fill each potato with the seasoned ground beef, then top with shredded cheddar cheese.
08 - Return the potatoes to the oven for 5 minutes or until the cheese is melted.
09 - Remove from the oven and top with sour cream, green onions, tomatoes, black olives, and cilantro.
10 - Serve immediately and enjoy!

# Additional Notes:

01 - For a spicier version, add jalapeños or hot sauce as a topping.
02 - You can substitute ground turkey or chicken for a lighter option.
03 - Leftover potatoes can be stored in the fridge for up to 3 days and reheated in the microwave or oven.

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