Instructions:
Step 1: Preheat the oven to 400°F (200°C). Scrub the potatoes clean, pierce them with a fork, and place on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 45-60 minutes until fork-tender.
Step 2: While the potatoes bake, heat a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat, then stir in taco seasoning and a splash of water. Simmer for 2-3 minutes until well combined.
Step 3: Once the potatoes are done, let them cool slightly, then slice them open lengthwise. Fluff the inside with a fork.
Step 4: Spoon the seasoned ground beef over each potato. Top generously with shredded cheddar cheese, a dollop of sour cream, diced tomatoes, and chopped cilantro.
Step 5: Serve immediately while warm and gooey.
Storage Information:
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven. Store sour cream separately and add after reheating for best texture.
Continue on the next page