Cheesy Taco Potatoes

Instructions:

Step 1: Preheat your oven to 400°F (200°C). Scrub and dry the potatoes, then pierce each one a few times with a fork. Rub with olive oil and sprinkle with salt.

Step 2: Place potatoes on a baking sheet and bake for 45–60 minutes, or until tender when pierced with a knife.

Step 3: Meanwhile, in a skillet over medium heat, cook ground beef until browned. Drain any excess fat.

Step 4: Stir in taco seasoning and water. Simmer for 5 minutes until thickened.

Step 5: Once the potatoes are cooked, let cool slightly. Slice each potato in half lengthwise and fluff the inside lightly with a fork.

Step 6: Top each potato with taco beef, shredded cheese, a spoonful of sour cream, diced tomatoes, and fresh cilantro if desired.

Storage Information:

Store leftover potatoes and taco meat separately in airtight containers in the fridge for up to 3 days. Reheat in the microwave or oven before assembling. Not recommended for freezing due to the texture of the potatoes.