Taco Topped Baked Potatoes

I remember back when I lived in Seattle many years ago, they had a budget restaurant that had a cool vibe and unique menu idea called The Price is Right, at least I think it was. It is long gone, but it still stands out in Glen and my memories of early dates.  It only served one pound baked potatoes with over 20 options to slathered on top, things like chili and beef stroganoff, along with no name brand drinks for super cheap. 

The tables were small and covered with red/white plastic table clothes. The decor overall kitschy, which went perfect with their low budget theme. We didn't have a lot of money, so this inexpensive eatery was one of our go-to's.

Every once and while I see the idea of a topped baked potato as a main dish arise, and it did this last week as well. This time it was taco themed.  I had a day coming where my husband, my oldest, and I were going to an afternoon matinee of the Hail Mary Project, and coming back to our house for supper after. I needed something I could pre-make and assemble and this idea landed as just right. 

I made the meat and bean mix, as well as baked the potatoes, and assembled a salad (no dressing), then just headed off to enjoy the movie.  When we return I just heated up the potatoes and filling, tossed the salad with dressing, and laid it all out on the table along with taco toppings everyone could add themselves.  Super easy, filling and delicious.  Enjoy!  

And don't forget to try other topping on baked potatoes. The sky's the limit!

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Taco Topped Baked Potatoes

Serves 4

Ingredients - 

4                             Large baking potatoes with skin left on
Butter, margarine or vegan butter (adds more flavor than oil)
1 lb.                        Extra lean hamburger (can use ground chicken or turkey, just milder flavor)
1 can                      Black beans (I used 19 oz., but you could use 15 oz.)
3/4 C                      Store bought salsa - your fav brand and heat (I used medium)
1/2 C                      Water
2 tsp                       Chili powder 
1 tsp                       Cumin
Salt nd pepper to taste

Toppings - sour cream, avocado or guacamole, salsa, sliced black olive, diced tomatoes (or anything you might put on a taco or in a burrito).

Instructions - 

Preheat Oven to 375 degrees. 

Clean and dry potatoes. Rub each with a small amount of butter.  Place on sheet pan and bake in preheated oven until done. Timing will depend on the size of your potatoes nd the temp you choose.  I have seen a range of 350 - 425 degrees to bake potatoes. I picked the middle ground - 375 degrees. At that temp the time to bake until tender is 50-70 minutes. Higher temps will take less time and give a crispier crust. 375 worked perfect for what I wanted them for. 

While the potatoes are baking, place a strainer in your sink.  Open the can of beans and dump the contents into strainer.  Brown the hamburger in a frying pan until just done.  Dump the meat into strainer on top of beans and rinse both thoroughly. This removes any extra fat and any can liquid clinging to the beans. 

Put the rinsed meat and beans back into the frying pan. Add salsa, water, and seasonings.  Simmer over medium heat stirring occasionally until the extra liquid is mostly gone. You need to watch this carefully as it can go from almost gone to burning very quickly.

When potatoes are fully baked, place each on a plate and split open in half lengthwise.  Top with meat mixture and some shredded cheese. Serve along with toppings on the side so each guest can add their own. With this you could offer cooked veggies, side salad, fruit and/or warmed small flour tortillas.