Ingredients
Scale
- 4 large russet potatoes
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup sliced black olives
- ¼ cup chopped green onions
Instructions
- Preheat oven to 400°F (200°C) and scrub the russet potatoes. Prick each potato multiple times with a fork, coat with olive oil, salt, and pepper. Bake directly on the oven rack for 45-60 minutes until tender.
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat and stir in taco seasoning.
- In a mixing bowl, combine black beans, corn, diced tomatoes with salt and pepper.
- Once potatoes are cool enough to handle, cut them open and fluff the insides with a fork. Layer in the seasoned beef followed by the bean mixture.
- Top with shredded lettuce, cheddar cheese, sour cream, black olives, and green onions as desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 loaded potato bowl (approximately 450g)
- Calories: 650
- Sugar: 5g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg