1 cup shredded cheddar cheese, plus more for topping
guacamole, for serving
Nutrition Info
Calories 773
Fat 39g
Carbs 62g
Fiber 7g
Sugar 3g
Protein 42g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
Carefully pierce the potatoes all over with a fork. On a baking sheet, rub the potatoes with 1 tablespoon of olive oil and sprinkle with the salt.
3. Step
Bake the potatoes for about 1 hour, until tender (If making more potatoes, add an additional 15 minutes of cook time per potato.) Remove from the oven and let cool.
4. Step
Heat the remaining tablespoon of olive oil in a large skillet over high heat. Add the ground beef and cook until no longer pink, about 7 minutes. Add the taco seasoning, black beans, and tomatoes and stir to incorporate. Cook until the beans are warmed through, another 2–3 minutes. If desired, drain off any excess liquid.
5. Step
Once the potatoes are cool enough to handle, cut in half vertically and scoop the potato flesh from each half into a large bowl, leaving a ¼-inch-thick wall of flesh in each potato shell. Arrange the shells, cut side up, on the baking sheet.
6. Step
Add the ground beef mixture and cheddar cheese to the bowl with the potato flesh. Mix well.
7. Step
Scoop the potato and beef mixture into the potato shells and top with more cheddar cheese.
