Ingredients
– 4 large russet potatoes
– 1 lb ground beef or turkey (or a plant-based alternative)
– 1 packet taco seasoning
– 1 cup shredded cheese (cheddar or your favorite blend)
– 1 can black beans, rinsed and drained
– 1 cup corn (canned or frozen)
– 1 cup salsa
– Optional toppings: sour cream, avocado, green onions, or jalapeños
Equipment Needed
– Large pot or Dutch oven
– Baking sheet
– Frying pan
– Potato masher or fork
– Oven-safe dish
– Aluminum foil
Step-by-Step Instructions
Let’s get started on making these Cheesy Taco Potatoes! First, preheat your oven to 400°F (200°C). While it’s warming up, wash the potatoes well and poke several holes in each one with a fork to ensure they cook evenly. Then, place the potatoes directly on the oven rack and bake until they’re fork-tender, which usually takes about 45-60 minutes. The smell of baked potatoes filling my kitchen is one of my absolute favorites! (See the next page below to continue steps…)