Taco Baked Potato
EAU CLAIRE, Wis. (WEAU) -
Sarah Agena, Registered Dietitian with the Wisconsin Potato and Vegetable Growers Association, shares a recipe for Taco Baked Potatoes that feature the budget-friendly, tasty and healthy potato.
1 Russet potato
4 oz Ground beef
1 Tbsp Taco seasoning
1 Tbsp shredded Cheddar cheese
1/4 cup tortilla chips
1 Tbsp pico de gallo prepared
1 oz Avocado sliced
1 tsp Sea salt
1 tsp olive oil
Heat oven to 450°F.
Spray or rub your potatoes in olive oil.
Poke potatoes with a fork all over to help with even cooking.
Bake the potatoes for 60 minutes.
While the potatoes are baking, cook the ground beef in a pan with the taco seasoning for 10 minutes on medium heat.
After 60 minutes, pull the potatoes from the oven and let them cool for 5 minutes.
After cooling the potatoes, cut them open lengthwise.
Top the potato with the cooked taco ground beef, Pico de Gallo, tortilla chips, and avocado.
Add salt to taste if desired.
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