Taco-Stuffed Potatoes
Servings: 6

potatoes, washed

2 pounds ground chuck
1 large onion, chopped
1 tablespoon minced garlic
1 (16-ounce) jar mild taco sauce
1 tablespoon ground cumin
2 teaspoons chili powder
½ teaspoon salt

Classic Baked Potatoes (recipe follows)
½ cup sour cream
¾ cup shredded Cheddar cheese
½ cup chopped tomato
¼ cup chopped green onion

In a large skillet, cook ground chuck, onion, and garlic over medium-high heat for 10 minutes or until browned and crumbly. Drain well, and return to pan. Stir in taco sauce, cumin, chili powder, and salt. Cook over medium heat for 5 minutes or until heated through.

Pierce washed potatoes with a fork all over and bake in the oven at 400 degrees for 1 hour or so depending on size. OR air fry potatoes on the air fryer setting for 45 minutes. Check potatoes by piercing them with the tip of a sharp knife. They are done when potatoes and tender and soft. If not, give them a few more minutes.

Split open Baked Potatoes, and divide meat mixture, sour cream, cheese, tomato, and green onion among potatoes.