Taco Potato By Hannah Hart

Taco Potato By Hannah Hart

4.9(96)

Cook Time
-
Total Time
-
Yield
4 servings

Ingredients

  • 4 russet potatoes, medium large
  • salt, to taste
  • olive oil
  • 1 onion, diced
  • 1 jalapeño, diced
  • 1 lb ground turkey (455 g)
  • 1 package taco seasoning mix
  • 3 tomatoes, diced
  • ¼ cup cilantro (10 g), chopped
  • 1 lime, juiced

Toppings (we used)

  • guacamole
  • sour cream
  • shredded cheddar cheese

Nutrition Info

  • Calories 530
  • Fat 15g
  • Carbs 70g
  • Fiber 8g
  • Sugar 8g
  • Protein 27g

How to Make It

1. Step
Preheat oven to 350˚F (175˚C).
2. Step
Wash and dry potatoes.
3. Step
Using a fork, pierce potatoes all over. Coat with olive oil and salt.
4. Step
Bake directly on the oven rack for one hour.
5. Step
Heat oil in a large skillet over medium/high heat. Add onion and jalapeño – cook until start to soften.
6. Step
Add ground turkey, break apart and season with entire taco seasoning packet. Cook through.
7. Step
Add tomato and allow the mixture to simmer about two to three minutes.
8. Step
Remove from heat. Finish with cilantro and lime juice.
9. Step
Remove potatoes from the oven and allow to cool slightly.
10. Step
Cut a wedge from the center, fill with taco mix and top with cheese, guacamole, and sour cream.
11. Step
Enjoy!

Tags

Wooden SpoonSaute PanOven MittsMixing BowlStuffedBakeStove TopOvenDinnerFusionGluten-FreeMexicanComfort FoodAmerican

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