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Mexican Spicy Loaded Taco Potatoes

Mexican Spicy Loaded Taco Potatoes: Your New Comfort Food Delight

Discover the delightful blend of crispy baked potatoes and zesty taco toppings with Mexican Spicy Loaded Taco Potatoes.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large russet potatoes A sturdy choice that crisps perfectly while remaining fluffy inside.
  • 1 tablespoon olive oil Helps the potatoes roast beautifully while enhancing flavor.
  • salt and pepper to taste
For the Filling
  • 1 lb ground beef Offers a savory base; substitute with plant-based meat for a vegetarian option.
  • 1 small onion, chopped Adds a sweet crunch that balances the dish.
  • 2 cloves garlic, minced Enriches the filling with a savory aroma.
  • 1 tablespoon taco seasoning Brings a punch of authentic taco flavor to the mixture.
  • 1 teaspoon smoked paprika Enhances the dish's depth with a delightful smokiness.
  • 1/2 teaspoon cayenne pepper Adds some heat; adjust to suit your spice tolerance.
  • 1 cup black beans, drained and rinsed Boosts protein and adds a creamy texture.
  • 1 cup corn kernels Provides a sweet burst that complements the spice.
For the Toppings
  • 1 cup shredded cheddar cheese Melts into gooey deliciousness for that comforting touch.
  • 1 cup shredded Monterey Jack cheese Complements the cheddar with extra creaminess.
  • 1 cup salsa Adds freshness and vibrant acidity, bringing the taco essence to life.
  • 1/4 cup sour cream A cooling contrast to the spices, balancing the flavors perfectly.
  • 1 avocado, diced Contributes a creamy richness and nutritional boost.
  • 2 tablespoons fresh cilantro, chopped Brightens every bite with its refreshing herbal notes.
  • Lime wedges for garnish

Equipment

  • Oven
  • Skillet
  • baking tray
  • Knife
  • spatula
  • measuring spoons
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Scrub the russet potatoes under running water. Prick each potato several times with a fork to allow steam to escape during baking. Rub the skins with olive oil and sprinkle generously with salt.
  3. Place the prepared potatoes directly on the oven rack and bake for 45-50 minutes until crispy and tender.
  4. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, stirring frequently for about 5 minutes until translucent.
  5. Add the ground beef to the skillet and cook until browned, draining excess fat.
  6. Stir in taco seasoning, smoked paprika, cayenne pepper, salt, and pepper. Cook for 2-3 minutes.
  7. Mix in black beans and corn, and cook for an additional 3-4 minutes.
  8. Once the potatoes are cool, slice in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell.
  9. Fill each potato with the beef, bean, and corn mixture, pressing down gently. Top with cheddar and Monterey Jack cheese.
  10. Return to the oven and bake for 10 minutes until the cheese is melted and bubbly.
  11. Remove from the oven and top with salsa, sour cream, diced avocado, and cilantro. Squeeze lime juice over the top.
  12. Serve immediately with extra lime wedges.

Nutrition

Serving: 1potatoCalories: 550kcalCarbohydrates: 75gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 1200mgFiber: 10gSugar: 3gVitamin A: 400IUVitamin C: 15mgCalcium: 200mgIron: 4mg

Notes

These loaded potatoes are customizable with various toppings and spice levels to suit your taste preferences.

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