Taco Baked Potatoes

I’ve got another last minute dinner idea for ya’ll today. I didn’t even have the meat thawed ahead of time. I had Dan pull the meat out of the fridge and put it in a bowl of water for 20 minutes or so. From beginning to end (not counting Dan’s thawing the meat), this recipe took 50 minutes. I know, not super quick, but it’s definitely something many people could throw together without too much planning.

So here’s the recipe!

Taco Baked Potatoes

  • 4 baking potatoes
  • 1 lb. of hamburger
  • Taco seasoning
  • 1 medium red onion
  • 4-5 green onions
  • frozen corn – 1/2 bag or so
  • shredded cheddar cheese
  • jalapenos, to taste
  • salsa, to taste

Cast of characters (I forgot the corn!):

Heat the oven to 400 and rub the cleaned potatoes with coarse salt. I used coarse sea salt.

Note: Puncture the skin several times with a form or knife to allow the steam to escape during baking. I forgot to and was so scared that they would explode that I made Dan take them out of the oven and pierce them after they’d been cooking for at least 30 minutes. I’m so nice…

They didn’t explode by the way. I did cower behind the kitchen wall though until the “All Clear!” was given.

Bake until cooked through, about 30-40 minutes. Baking the potatoes uncovered like this will make a nice crispy skin. If you’d like a softer skin, cover with tin foil before baking.

Chop the red onion,

the green onions,

and the jalapenos.

Meanwhile brown hamburger in a skillet.

Once all the meat is brown, throw in some taco seasoning and water according to the package directions. I used the pre-mixed seasoning, but you could easily make up your own seasoning.

Stir it up so the seasoning is evenly distributed.

Toss in the chopped red onion.

Stir and turn heat to medium-low then cover with lid and let simmer until the potatoes are done. This will let the onions cook slowly and add a nice sweetness to the meat.

Make some corn on the stove or in the microwave.

Now it’s time to assemble those tacos! Cut open the potato and load it up with taco meat, corn, cheese, green onions, and salsa.

Emily’s potato:

Dan’s potato:

Yes, Dan did eat all of those jalapenos by himself in one sitting. Crazy, huh?

What are your go-to meals at dinner time? Do you have certain standbys that you always make in a pinch?

5 thoughts on “Taco Baked Potatoes

  1. Yum! That looks way more put-together than my last thrown-together meal. Last night we were out of planned meals, so I threw together rice (cooked on the stove-top in an uncovered cast iron skillet with chicken stock), chopped green pepper, half a chopped onion, parsley, salt, pepper, and cilantro, and a bunch of frozen corn. It actually tasted quite good! A bit lacking in protein, though.

    What do you do for a quick protein if you don’t have meat on hand? For instance, if I had a can of refried beans on hand, that would have done nicely, and I would have made quesadillas with those ingredients.

Leave a Reply

Your email address will not be published. Required fields are marked *