One easy weeknight recipe for your Thursday! Part taco, part baked potato and all delish! Enjoy!!!
This recipe makes 6 potatoes.
6 russet potatoes, baked, hot and ready to eat
1 pound ground beef
Extra Virgin Olive Oil (EVOO)
salt and pepper
3 tablespoons chili powder
1 (8 oz) container sour cream
1½ cups your favorite salsa (we used a mild one)
8 green onions, chopped
1½ cups shredded cheddar cheese
about a cup of fresh cilantro, chopped, plus more for garnish
guacamole to garnish
Preheat your oven (or keep it hot from baking the potatoes) to 425 degrees.
In a large skillet over medium-high heat, brown up your ground beef in a drizzle of EVOO. While it’s browning, take each of your potatoes and scoop most of the insides out and into a big mixing bowl. Once your beef is browned and crumbly, add in a pinch of both salt and pepper followed by your chili powder. Pour this mixture down into your mixing bowl along with your potato filling. Next, stir your sour cream, salsa, chopped onions, cheese and cilantro in the bowl. Stir everything together and then re-stuff your potatoes. After they’re all stuffed, place them on a baking sheet and pop them back in your oven to bake another 10 minutes. Remove from oven and garnish with guacamole and a little more cilantro.
Dinner is done! Time for Netflix 🙂 .