Nacho Loaded Potato Skins

Baked potato skins loaded with nacho toppings like cheese, seasoned ground beef, and your favorite salsa.

Ingredients

• 3 medium Russet Potatoes
• 0.5 lb Extra Lean Ground Beef
• 2 tbsp Taco Seasoning
• 1 cup Shredded Cheddar Cheese
• 1/2 cup Salsa
• 3 tbsp Sour Cream
• 2 Green Onions
• 2 tbsp Olive Oil
• 1/2 tsp Chili Powder
• 1/4 tsp Cumin

Instructions

1. Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, and bake for 50-60 minutes, or until soft.
2. While potatoes are baking, heat 1 tbsp olive oil in a skillet over medium heat. Brown ground beef, breaking it up with a spoon. Drain excess fat.
3. Stir in taco seasoning, chili powder, cumin, and 1/4 cup water. Simmer for 5 minutes, stirring occasionally.
4. Once potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the potato flesh, leaving a 1/4-inch border. Reserve the scooped potato.
5. Brush the potato skins with olive oil and bake for 10 minutes.
6. In a bowl, mix the reserved potato with a tablespoon of olive oil, salt and pepper.
7. Fill each potato skin with the seasoned mashed potatoes, then add the seasoned ground beef, and shredded cheddar cheese.
8. Bake for another 5-10 minutes, or until cheese is melted and bubbly.
9. Top with salsa, sour cream, and chopped green onions. Serve immediately.

Cuisine: Mexican-Canadian Fusion

Suitability:

Prep Time: 25 mins

Cook Time: 50 mins

Serving Size: 3

Meal Type: dinner