Best Taco Twice Baked Potatoes Recipes

TACO STUFFED TWICE BAKED POTATOES

Steps:

• 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: 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.

TACO TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the potatoes in foil and bake until cooked through, 1 hour to 1 hour 15 minutes.
• In the meantime, in a large skillet over medium-high heat, brown the meat, about 5 minutes. Drain the liquid from the skillet. Add the black beans, taco seasoning and 1/2 cup water, bring to a simmer and simmer until the sauce is slightly thickened, about 10 minutes.
• Remove the potatoes from the oven and unwrap carefully. Cut a slit lengthwise down the center and spoon out a bit of the potato from the interior of each. Divide the beef and bean mixture among the potatoes, then top each with 1/4 cup of the shredded cheese. Transfer to a baking sheet and bake until the cheese is melted and bubbling, another 15 minutes.
• Put the potatoes on a platter and top each with some sour cream, salsa, red onions and jalapenos, and garnish with chopped cilantro.