It's Superbowl Sunday! Normally I'm super excited about this day, but come on. The Patriots are going to the Superbowl AGAIN after unfairly beating my team, The Pittsburgh Steelers to face off against a team I know nothing about, The Atlanta Falcons. This has got to be one of the most boring match-ups in recent years. So now that my mini rant is over, let's get to what's really important: What are you going to eat during the Superbowl? This may be the sports showdown of the year, but it's also a huge time of year for foodies all around. It's probably only second to Thanksgiving in my books.
If you're like me and want to indulge during the big game, without breaking your calorie bank, I've got a super cool recipe for you. Potatoes are perfect for game day (just like chips and dip). But while everyone is reaching for their third bag of chips, you can relax knowing that just one of these potatoes is enough to keep you full all night long! Potatoes are super filling on their own, and these bad boys are stuffed taco-style with ground turkey, sour cream, cheese and jalapenos if you like 'em spicy! You can even swap out the sour cream for yoghurt to save on calories. So what are you waiting for? The game starts in a few hours!
Double Stuffed Taco Potatoes
Prep Time: 15 mins
Cook Time: 1 hrs 25 mins
Total Time: 1 hrs 40 mins
Course: Main Course
Servings: 4 servings
Calories: 558 kcal
- 4 large baking potatoes
- 1 pound lean ground turkey
- 1 small onion, chopped
- 1 packet taco seasoning
- 1/4 cup water
- 1/2 cup sour cream, plus extra for serving
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- 1/2 cup salsa
Preheat oven to 475 degrees. Scrub potatoes and prick several times with a fork. Bake for 60 to 75 minutes, until soft.
Meanwhile, cook ground turkey and onion in a nonstick pan until beef is cooker through. Break it into small pieces with a wooden spoon as it cooks.
Add taco seasoning and 1/4 cup water. Cook for 1 minute. Remove from heat.
Once potatoes are baked, let cool 10-15 minutes and then remove a sliver of skin from the top of each potato. Scoop potato pulp out and place in a large bowl. Add sour cream and milk and mash until smooth. Stir in about 3/4 of taco mixture. If you feel like there will be too much meat mixed in (will depend on personal preference and size of your potatoes) if you add the remaining 1/4, save it to make a quick quesadilla or tortilla pizza for lunch. Or go ahead and mix it in. Fold in 3/4 cup of cheddar cheese.
Taste for seasoning. Taco seasoning tends to be salty so you may not need to add much, if any salt.
Stiff the potato mixture back into the skins. Place in a baking dish. Sprinkle remaining cheese on top and bake at 350 for 20 to 25 minutes.
To serve top with green onions, salsa, and sour cream.
These potatoes are starring alongside a wide spread of crab salad, veggies, and chips and dip!