Twice Baked Taco Potatoes – taco night never tasted so good. Loaded with cheese and taco meat. Can make in advance and freeze for later. Baked potatoes, taco meat, cheddar cheese, Rotel tomatoes, butter, half-and-half, and sour cream. Top the potatoes with your favorite taco toppings for a meal the whole family will enjoy! Add these to the menu ASAP!
Preheat oven to 400ºF. Bake potatoes for 1 hour, or until tender. Reduce oven temperature to 375ºF.
While potatoes are baking cook ground beef in a skillet until no longer pink. Drain fat. Stir in taco seasoning and Rotel tomatoes. Simmer 5 minutes. Set aside.
When potatoes are cool enough to handle, cut in half lengthwise. Scoop out the pulp, leaving a thin shell. Set skins aside.
In a large bowl, mash potato pulp. Stir in half-and-half, sour cream, taco meat mixture, and 1 cup cheddar cheese. Stuff mixture into potato skins.
Place potatoes on a baking sheet. Sprinkle remaining ½ cup of cheese on top of potatoes and drizzle with melted butter.
Bake at 375ºF for 20 minutes, until heated through.
Can use ground turkey, low-fat sour cream or plain greek yogurt, and milk if you want to reduce the calories.Can make in advance and refrigerate or freeze for later.If baking from frozen, thaw completely and bake as directed above.If baking after refrigerating, you may need to add 10 or 15 minutes to the cooking time.