taco baked potatoes

One of my favorite things to do is substitute processed ingredients for whole ingredients.  Although I still consume tortillas (can’t stop won’t stop), a baked potato is JUST as delicious and nutritious.  Its a whole food with plenty of nutrients and vitamins so I feel zero guilt when eating this fantastic creation.

Ingredients:

  • 4 large Idaho potatoes
  • 1 tsp olive oil
  • 1 small onion, chopped
  • 1 large clove garlic, minced
  • 1 lb ground turkey (or ground beef)
  • 1 tsp ground cumin
  • 1 tsp chili powder*
  • 1/4 cup chicken broth (or water)
  • 1/2 cup sour cream (+more for serving)
  • 1.5 cups shredded mexi blend cheese
  • 2 plum tomatoes, chopped

Directions:

Preheat oven to 475 F.  Scrub potatoes clean and poke holes into them.  Next, wrap potatoes each in aluminum foil.  Bake directly on oven rack for 55 minutes.

In a large, deep skillet, heat the oil on medium high.  Saute the onion for a few minutes.. then the garlic for 30 seconds.  Add the turkey and with a wooden spoon, break up the meat until no longer pink, about 5 minutes.  Season with cumin, chili powder and salt & pepper to taste.  Add the broth and cook for 1 minute.  Remove from heat and set aside.

Once the potatoes have cooled off slightly and can be easily handled, using a knife, make an opening the length of the potato and scoop out the flesh from each.  Place the flesh into a large bowl and mash with a fork.  Mix in the sour cream, 3/4 cup shredded cheese and the turkey mixture.   Place the scooped out baked potatoes into a rimmed baking dish.  Scoop this mixture into the baked potatoes and top with the remaining shredded cheese.

Bake for 5-10 minutes.  Top with plum tomatoes (& sour cream — optional) and serve immediately.

Yields 4 servings.

Notes:

  1. If you prefer a spicier flavor, adjust seasonings to your liking.
  2. I will probably try mashed avocado instead of the sour cream next time.

…delicious happens

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