Taco Stuffed Baked Potatoes
Taco stuffed baked potatoes made low FODMAP and gluten free for an easy, flavor-packed dinner.
Servings: 6 Servings
Ingredients
- 4 large potatoes evenly sized (Note 1)
- 1-2 tablespoons avocado oil
- 1 tablespoon kosher salt + more for inside potato if needed
- 1 pound lean ground beef
- 1 tablespoon taco seasoning + more for inside baked potato (Note 2)
- 1 cup queso
- 1 cup black beans canned
- 1 cup shredded cheddar cheese (Note 3)
- 1 cup shredded pepper jack cheese
Fresh Toppings:
- 2 whole tomatoes diced
- 1 cup guacamole (Note 4)
- ½ cup sour cream lactose-free if needed
- 1 cup Doritios crushed (Note 5)
Instructions
- Preheat the oven to 400 degrees F.
- Wash and dry four potatoes that are similar in size so they cook evenly.
- Place them on a baking sheet, drizzle with avocado oil, and sprinkle with kosher salt. Turn and add more salt if needed.
- Use a fork to pierce each potato several times on both sides — this helps prevent them from bursting in the oven.
- Bake for 30 to 45 minutes, or until the potatoes are tender when squeezed. Baking time will vary depending on size. Bigger potatoes = longer baking.
- While the potatoes are baking, cook the ground beef in a skillet until no pink remains.
- Add 1 tablespoon of taco seasoning (or follow the package instructions if using a mix). Add a splash of water if needed, and let it simmer until the meat is fully seasoned.
- Once the potatoes are done, slice each one lengthwise down the center and fluff the insides with a fork.
- Sprinkle the inside of each potato with ½ to 1 teaspoon of taco seasoning and a pinch of kosher salt — don’t skip this step! It adds flavor to the potato itself.
- Spoon queso into each potato, then top with taco-seasoned beef and a handful of shredded cheese.
- Add a spoonful of black beans to each one and spread them out evenly.
- Return the potatoes to the oven for 5 to 8 minutes, just until the queso is hot, the beans are warmed, and the cheese is melted.
- Remove from the oven and top with diced tomatoes, guacamole, sour cream, and chopped cilantro. Finish with a handful of crushed Doritos for crunch.
Notes
Note 1: I prefer russet potatoes but Yukon gold potatoes will also work. Choose four potatoes, roughly the same size to even baking time.
Note 2: Use a low FODMAP taco seasoning to keep this gut friendly. A package of taco seasoning will work to.
Note 3: For the ultimate melty goodness, shred the cheese by hand and skip the pre-shredded cheese.
Note 4: Make a low FODMAP guac if needed or purchase your favorite.
Note 5: Fritos, tortilla chips also work if Doritos are not tolerated or you need a certified gluten free option.
More Toppings Ideas: Homemade Salsa, Cilantro Leaves, Sliced Black Olives, Cotija Cheese, Roasted Corn, Pickled Jalapenos, or Green Onion Tops.
Nutrition Information
Serving: 1 servingCalories: 577kcalCarbohydrates: 51gProtein: 30gFat: 28gSugar: 3g
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