Taco Stuffed Twice Baked Potatoes |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 2 |
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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. For the taco seasoning, I used Mucho Gusto Taco Seasoning Mix. If desired serve with a salad. Submitted to ZAAR on August 2nd, 2007 Ingredients:
2 large baking potatoes (washed) |
1 cup of mexican four cheese blend, divided |
1/2 cup sour cream |
1/4 cup margarine |
3/4 teaspoon salt |
3/4 teaspoon ground black pepper |
1/2 lb ground beef |
2 tablespoons taco seasoning |
1/2 cup water |
Directions:
1. Bake potatoes at 400ยบ for 1 hour 15 minutes.
2. While potatoes are cooling (about 15 minutes), cook ground beef until lightly browned.
3. Drain beef and return to pan; add taco seasoning and water.
4. Simmer for 10 minutes or until slightly thickened.
5. 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.
6. In a medium sized bowl, combine the following ingredients: 3/4 cup of cheese, sour cream, margarine, salt and pepper; mix well.
7. Divide pulp evenly between potato shells.
8. After putting pulp mixture back into shell, make a nest to add ground beef mixture evenly between the two.
9. 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.
10. Bake for another 10 minutes.
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