Ground Beef and Salsa Stuffed Potatoes
Elevate your dinner routine with these hearty Ground Beef and Salsa Stuffed Potatoes! Perfectly baked russet potatoes serve as the ultimate edible bowls, filled to the brim with a savory blend of seasoned ground beef, sautéed onions, and zesty salsa. Topped with melted cheddar cheese and finished with a dollop of creamy sour cream and fresh green onions, each bite bursts with bold, Tex-Mex-inspired flavors. This easy, crowd-pleasing recipe is a one-dish wonder that’s ideal for busy weeknights or laid-back entertaining. Bring the comfort of loaded baked potatoes to a whole new level with this simple yet satisfying creation!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 lb Ground beef
- 1 medium (diced) Yellow onion
- 2 minced Garlic cloves
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 cup Salsa
- 1 cup (shredded) Cheddar cheese
- 0.5 cup Sour cream
- 2 stalks (sliced) Green onions
- 1 tbsp Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Scrub and dry the russet potatoes. Prick each potato several times with a fork. Rub each one with olive oil and place them on a baking sheet.
Bake the potatoes in the preheated oven for 50-60 minutes or until tender when pierced with a fork.
While the potatoes bake, heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the ground beef. Sauté for 2-3 minutes until the onion is soft and translucent.
Stir in the ground cumin, chili powder, salt, and black pepper. Mix well to evenly coat the beef.
Add 3/4 cup of salsa to the skillet and stir to combine. Simmer the mixture for 5-7 minutes until slightly thickened. Remove from heat and set aside.
Once the potatoes are done baking, let them cool for a few minutes before handling. Slice each potato lengthwise and gently scoop out the insides, leaving a 1/4-inch thick shell. Place the scooped potato flesh in a mixing bowl.
Mash the potato flesh lightly with a fork, then stir in half of the cheddar cheese. Spoon this mixture evenly into the potato shells.
Top each stuffed potato with the ground beef and salsa mixture, dividing it evenly.
Sprinkle the remaining shredded cheddar cheese over the stuffed potatoes.
Return the stuffed potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and let cool for a few minutes. Top each one with a dollop of sour cream, a spoonful of the remaining salsa, and a sprinkle of sliced green onions.
Serve warm and enjoy your Ground Beef and Salsa Stuffed Potatoes!
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 964 mg | 42% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.4 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 327 mg | 25% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1948 mg | 41% | |
*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.
