Ingredients
The following ingredients have 4 Servings
- 4 small potatoes (4 to 6 ounce)
- 1/2 cup plain greek yogurt
- 1/4 tsp salt
- 1 1/4 cup shredded cheese (about 5 ounces, preferably Chipotle Cheddar, divided)
- 1 1/2 cups leftover taco meat
Instruction
- Preheat the oven to 400*F. Wrap potatoes individually in foil and bake for 60-75 minutes until a knife easily slices through the center.
- Unwrap potatoes and let cool.
- When potatoes have cooled some, slice off about 1/4 to 1/2 inch horizontal top of the potato. Carefully scoop out potatoes, reserving the insides of one potato. Set aside the potato shells.
- Mash the insides of one potato with the plain yogurt. Stir in salt and 3/4 cup cheese. Then fold in leftover taco meat.
- Pack the mixture into the potato shells until full. Bake for 15-20 minutes. Top each potato with remaining cheese (about 2 tablespoons per potato) and bake for 5-10 minutes until cheese is bubbly. Enjoy!
