Baked Potatoes Ole
Elevate your baked potato game with the irresistible flavors of Baked Potatoes Ole—a fiesta of taste packed into every bite! Perfectly roasted, crispy-skinned russet potatoes serve as the ultimate base for a savory taco-spiced ground beef filling. Topped with melty cheddar cheese, a dollop of creamy sour cream, tangy salsa, and garnished with black olives, green onions, and fresh cilantro, this hearty dish is a vibrant twist on traditional comfort food. With easy-to-follow steps and just the right amount of spice, Baked Potatoes Ole is ideal for weeknight dinners or casual gatherings. Ready in 80 minutes, this recipe transforms humble baked potatoes into a flavorful Tex-Mex masterpiece—all in a single serving!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 1 pound ground beef
- 1 packet taco seasoning mix
- 0.5 cup water
- 1.5 cups shredded cheddar cheese
- 0.5 cup sour cream
- 0.5 cup salsa
- 0.25 cup sliced black olives
- 0.25 cup chopped green onions
- 2 tablespoons fresh cilantro (optional)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pat them dry. Prick each potato several times with a fork to allow steam to escape.
Rub each potato with olive oil, then sprinkle with salt and pepper. Place them directly on the oven rack or on a baking sheet.
Bake the potatoes for 50-60 minutes, or until the skins are crisp and the insides are tender when pierced with a fork.
While the potatoes are baking, heat a skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 7-8 minutes.
Drain any excess fat from the skillet, then stir in the taco seasoning mix and water. Simmer for 3-4 minutes, stirring occasionally, until the mixture thickens. Set aside.
Once the potatoes are finished baking, remove them from the oven and let cool for a minute or two.
Slit the top of each potato lengthwise and gently squeeze the sides to fluff up the insides.
Top each potato with the seasoned beef mixture, followed by a generous sprinkle of shredded cheddar cheese. The heat from the potato will melt the cheese, but you can place the potatoes under the broiler for 1-2 minutes if desired.
Add a dollop of sour cream and salsa to each potato, then garnish with sliced black olives, chopped green onions, and fresh cilantro if using.
Serve the Baked Potatoes Ole hot and enjoy this flavorful, hearty dish!
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 4875 mg | 212% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 17.6 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1482 mg | 114% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4042 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
