• Lindsey, EDRD

I have stress about potential stress

This past weekend we took the boys to Detroit for my grandparents' 60th anniversary.

SIXTY.

By the time my husband and I reach that, we'll be all...



Flying with two littles ended up being just fine, but man, I felt like the whole time I was stressed out and anxious about potential meltdowns. Potential blowouts. Potential ANYTHING.



It all went juuuuuuuust fine.







Got home Sunday afternoon and needed an easy-ish filling meal. Enter taco stuffed baked potatoes. I had prepped this before we left, so feel free to make the potato and/or meat in advance and refrigerate or freeze. They bake up quickly once assembled.

Taco Stuffed Baked Potatoes -4 medium russet potatoes, scrubbed and dried -1 lb 93% or 96% lean ground beef -1 packet taco seasoning (I found reduced sodium) -1 cup shredded Colby Jack cheese -Assorted toppings (I used salsa, diced avocado, plain Greek yogurt, and some green onions)

#tacostuffedbakedpotatoes

Pierce potatoes with a fork twice. Bake at 350 for 60 minutes. While those cook, saute the meat, add 1/3 cup water and taco seasoning. Set aside.

When potatoes are slightly cooled, cut in half and scrape out majority of the insides, leaving ~1/4 inch in the skin. Discard insides. You could refrigerate/freeze both at this point, or proceed.

Distribute meat amongst potatoes and top with cheese. Bake at 350 for ~20 minutes (or longer if refrigerated). Top with your...toppings...and eeeeeeeeeeat.





Serving is two potato halves. Per serving: 430 calories, 34 g carbs, 16 g fat, 33 g protein.

 
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