Ingredients
The following ingredients have 4 Servings
- ground beef (chicken, or turkey seasoned your favorite way and browned in a skillet!)
- Lentil Veggie Taco Filling
- black beans and/or sautéed veggies
- diced tomatoes
- shredded cheddar or pepper jack cheese
- sour cream or plain Greek yogurt
- fresh cilantro
- sliced jalapeños
- shredded cabbage or slaw
- chopped red or green onion
- fresh or leftover grilled/roasted/sautéed veggies
- fresh chopped or sliced avocado
- guacamole
- pico de gallo
- salsa verde
- salsa
- lime wedges (for a burst of citrus)
- crumbled tortilla chips for crunch
Instruction
- Pre-heat oven to 400 degrees F.
- Pierce your potatoes a few times with a fork and place on a foil lined baking sheet.
- For extra crispy skins, rub with oil and sprinkle with kosher salt.
- Bake 45-60 minutes until tender.
- Choose your protein option(s) from the above list and cook via preferred method or dive into your fridge for last night's leftovers and get ready to make magic!
- Once your potatoes are done baking, allow to cool slightly and slice vertically.
- Fill with your choice of taco filling of choice (see above for tasty options; I went with black beans and leftover taco meat this time around) and top with cheese.
- For melty cheese, pop the potatoes back in the oven for 5-10 minutes, then pile mile-high with all your favorite taco toppings! Anything goes on taco night!
