It’s officially 2018! I hope you rang in the New Year under happy circumstances. I don’t know about where you are but it is COLD here. Like my car is a block of ice and makes me want to crawl into bed all day kind of cold. So I’m craving comfort foods that have all my favorites and a little bit of spice to warm me up. That’s why these Taco Stuffed Potatoes are a great option for these bitter winter days. It’s a little carb heavy but when you can’t feel your toes, maybe a few extra carbs are worth it! 

Ingredients: 

8 white potatoes

1/2 lb ground beef

1/4 white onion, chopped

1 packet taco seasoning

8 oz black beans

1/4 cup water

1/4 cup sour cream

1/8 cup milk

1/2 cup cheddar cheese, shredded

Instructions: 

1) Preheat oven to 425 degrees. Scrub the potatoes and stab all over with a fork. Bake for 45 minutes till soft. Lower oven to 350 degrees.

2) If you already have leftover taco meat, disregard this step. If not, sauté the onions and ground beef until brown. Add taco seasoning, black beans and water and simmer till thickened. Remove from heat and scoop into large bowl.

3) Once potatoes are cool enough to handle, remove a sliver of skin from top and scoop out enough potato to make room for the meat. Mix in the potatoes with the taco meat mixture and fold in 3/4 of the cheese.

4) Stuff mixture back into potatoes, top with remaining cheese and bake for another 20 minutes until cheese is melted.

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Taco Stuffed Potatoes

Ingredients

• 8 white potatoes
• 1/2 lb ground beef
• 1/4 white onion, chopped
• 1 packet taco seasoning
• 8 oz black beans
• 1/4 cup water
• 1/4 cup sour cream
• 1/8 cup milk
• 1/2 cup cheddar cheese, shredded

Method

1. Preheat oven to 425 degrees. Scrub the potatoes and stab all over with a fork. Bake for 45 minutes till soft. Lower oven to 350 degrees.
2. If you already have leftover taco meat, disregard this step. If not, sauté the onions and ground beef until brown. Add taco seasoning, black beans and water and simmer till thickened. Remove from heat and scoop into large bowl. 
3. Once potatoes are cool enough to handle, remove a sliver of skin from top and scoop out enough potato to make room for the meat. Mix in the potatoes with the taco meat mixture and fold in 3/4 of the cheese. 
4. Stuff mixture back into potatoes, top with remaining cheese and bake for another 20 minutes until cheese is melted. 

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