Taco-Stuffed Twice Baked Potatoes

Inspired by the flavours of Mexico, rather than the country itself, these taco meat-topped baked potatoes are the perfect weeknight dinner. Make the meat in advance and store in the fridge or freezer until needed. Then, when you’re in a hurry, simply bake a few potatoes, topped with your pre-cooked taco topping and garnish with cheddar cheese and green onions.

Serves 4
Good to Know: To make potatoes ahead of time, they can be prepped up to step 6, placed on a baking sheet and tucked into the freezer. Freeze until solid, then transfer to an airtight lidded container and store in the freezer for up to one month.

You’ll Need

4 baking potatoes, scrubbed
1 tsp olive oil
1 small onion, finely chopped
Salt and pepper
½ tsp garlic powder
½ tsp celery salt
½ tsp cumin
1 Tbsp chilli powder
1lb. ground beef
1 cup tomato sauce or crushed tomatoes
1 cup shredded cheddar cheese, divided
3 green onions, trimmed and chopped
For serving: ranch dressing or sour cream

Prep and Cook

Heat oven to 375 degrees F. Prick potatoes with a large fork. Bake at 375 F for 45 minutes.
Meanwhile, heat oil in a large skillet set over medium-high heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
Add garlic powder, celery salt, cumin and chili powder to the skillet and stir, cooking until fragrant, about 1 minute.
Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomato sauce and simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Check seasonings and add more salt and pepper, if desired.
Slide the potatoes in half lengthwise and scoop out flesh. Place in a medium bowl and set the skins aside. Mash the potato and stir in the beef mixture, ¾ cup cheddar cheese and green onions. Spoon the beef mixture back into potato skins, filling each evenly.
Place filled potatoes on a sheet pan and bake at 375° for 15 minutes. Serve with a side of ranch dressing or sour cream.