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Twice Baked Taco Potatoes

These twice baked potatoes are a meal in themselves. I try to get the largest russet potatoes I can find to make these. Serve with a side of salad.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Dish, Side Dish
Servings: 10 people
Author: Ruth Ann

Ingredients

  • 10 Large Baking Potatoes (Russet)
  • 1/4 cup Milk
  • 1/4 Butter Melted
  • 1 packet Taco Seasoning
  • 1 lb Ground Beef
  • 1 small container Sour Cream
  • 1/4 cup Corn (canned or frozen kernels)
  • 1 cup Cheddar Cheese grated

Instructions

  • Bake 10 Russet or other large Potatoes in oven at 400° for 45 minutes or until tender. Remove from oven and let cool.
  • While Potatoes are baking, Brown Ground Beef in a frying pan with Taco Seasoning. Add container of Sour Cream and Corn to beef and stir well.
  • Once Potatoes are cool, cut in half and scoop potato out into a large bowl.
  • Mash potatoes with Milk and melted Butter.
  • Combine Beef mixture with the mashed potatoes potato. Add grated cheese to mixture. Stir well.
  • Fill potato skins with mixture  then bake at 400° for 15-20 minutes.

Notes

[recipe]
FREEZER METHOD:
Once filled DO NOT bake. Wrap individually and freeze in freezer bag. To serve, thaw in fridge overnight and bake at 400° for 15-20 minutes.