Taco-Stuffed Baked Potatoes

Prep Time: 25 Minutes

Time to Table: 25 Minutes

Serves: 4


  • 2 large baking potatoes (1 pound each)
  • 1/2 pound lean ground beef
  • 1 ounce package 40%-less-sodium taco seasoning mix
  • 2/3 cup water
  • 1/2 cup Daisy Sour Cream, divided
  • 1/2 cup shredded sharp Cheddar cheese
  • 1/4 cup sliced green onions


Scrub the potatoes and cut in half lengthwise. Prick the potato skin in several places with a fork. Place the cut sides down on a microwavable plate, leaving room around each potato. Cover with microwavable plastic wrap, venting one edge. Microwave the potatoes on High for 4 minutes. Carefully uncover and turn the potatoes over. Re-cover the potatoes and microwave again for 4 to 6 minutes or until soft. Meanwhile, cook the ground beef in a medium skillet over medium-high heat until no longer pink; drain. Stir the taco seasoning and water into the beef; cook until thick. When the potatoes are cooked, using hot pads to protect the hands, scoop the flesh from the potatoes, leaving a ¼-inch shell around edges. Chop the potato flesh and add to the meat mixture. Add 1/4 cup of the sour cream to the meat and potato mixture. Spoon a heaping 1/2 cup of meat mixture into each potato shell. Top with cheese, green onions and a dollop of the remaining sour cream.