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  • Writer's pictureLindsey, EDRD

Taco Tuesday

Updated: Aug 29, 2019

It's been ever so slightly warming up around here. The boys have been enjoying being able to play outside for more than 20 minutes at a time (sidenote- I'm enjoying them playing outside for more than 20 minutes at a time as well).

Mac is busy gathering ice. For what? I don't know. Do I question his logic? Nnnnnope.

On Monday night I ran to the mall for a quick shopping trip. J. Crew had a ton of winter clearance under $9.99. Score!

Selfie skillz. Or not.

Cute story- our boys' daycare provider always fed them tacos on Tuesday, so whenever I make tacos now, Fred doesn't get that the word is just "taco"- it's always "taco Tuesday!"

Tacos are my husband's favorite meal, but I wanted to mix it up a bit. Enter baked potatoes! To decarb it a bit and make room for the meat and toppings, I scooped out most of the flesh. It's a pretty easy meal that can be made in advance and popped in the oven or microwave to reheat. Let's check it out.

Taco Stuffed Baked Potatoes -4 Russet baking potatoes, washed and patted dry -1 lb extra lean (93% or higher) ground beef -1 packet low sodium taco seasoning -1/2 cup shredded cheese (I used a "Fiesta blend") -Optional toppings: store made pico de gallo, diced avocados, chopped green onions, chopped sweet onions, salsa, Greek yogurt (instead of sour cream), jalapenos, etc. #TacoStuffedBakedPotatoes

1. If baking the potatoes, preheat oven to 350 degrees. Pierce the skin of the potato with a fork in two places. Bake for 90 minutes. Alternatively you could microwave the potatoes according to your microwave's instructions. It's usually a variation of cook five minutes, flip over, cook for about five more minutes. 2. While potatoes cook, saute ground beef over medium high heat. Add taco seasoning + 1/4 cup of water. Simmer until mixture has thickened up. Remove from heat. 3. To assemble potatoes, cut in half length-wise and scoop out the majority of the flesh. Discard. Fill with meat, top with cheese, and bake at 350 for about 10-15 minutes. Top with any of the above! Remember- pico, onions, salsa, and jalapenos are all vegetables so load up!

Recipe makes four servings (two halves per serving). Nutrition information given for potatoes as pictured (half a diced avocado, 1/4 cup plain nonfat Greek yogurt, and pico de gallo): 335 calories, 25 grams carbohydrates, 11 grams fat, 29 grams protein.


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