Ingredients
- 4 large russet potatoes
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup diced tomatoes
- 1/2 cup chopped green onions
- Salt and pepper to taste
- Optional: jalapeños, guacamole, or olives for topping
Equipment Needed
- Large pot for boiling potatoes
- Skillet for cooking meat
- Baking dish (9×13 inch)
- Mixing bowl
- Knife and cutting board
- Grater for cheese (optional)
Step-by-Step Instructions
To begin, start by preheating your oven to 400°F (200°C). I love to get my kitchen warmed up with the comforting scent of cooking before I even start. Next, peel and dice the potatoes into small cubes, about 1 inch in size. This size helps them cook evenly and achieve that delightful crispy texture on the edges. Boil the potatoes in salted water until they are fork-tender, which takes about 10-12 minutes. While waiting, I often clean up my workspace, making the whole cooking process feel smoother. (See the next page below to continue steps…)