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Taco 'Tatoes

(4 Votes)
1 Hr 10 Min

We all love tacos, and we all love baked potatoes. It's only natural to combine these two favorites to get a dish worthy of a grand "Ole!"

What You'll Need:
  • 4 large baking potatoes, scrubbed and pierced with a fork
  • 1 onion, chopped
  • 1 (15 ounce) can red kidney beans, undrained
  • 1 tablespoon taco seasoning
  • 1 cup shredded lettuce
  • 1 tomato, chopped
  • 1/2 cup reduced-fat sour cream
What To Do:
  1. Preheat oven to 400 degrees F.
  2. Place potatoes on a rimmed baking sheet and bake 60 to 90 minutes, or until fork-tender.
  3. Meanwhile, in a large nonstick skillet that has been coated with cooking spray, cook onion over medium-high heat 5 to 6 minutes, or until tender and lightly browned. Add beans and taco seasoning; mix well and continue cooking 2 to 3 minutes, or until heated through.
  4. Remove potatoes from oven and cut a slit in top of each. Squeeze ends together, forming pockets. Place each potato on a plate and top with bean mixture, lettuce, tomatoes, and sour cream. Serve immediately.

For faster baked potatoes, you could "bake" them in your microwave, according to the manufacturers' directions.

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