At a Glance
- Potato Type: Russet
- Prep Method: Baked
- Cuisine: American
- Yield: 4 servings
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Everyone knows baked potatoes with the skin on are good for you. But with tomatoes, green chilies, and onions, these fun Taco Tater Rockets are delicious and healthy.
- 4 large potatoes (9 to 10 ounces each)
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 can (4 ounces) diced green chiles
- 1 large clove garlic, finely chopped
- 2 tablespoons tomato paste
- 1/2 cup thinly sliced lettuce
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup coarsely chopped tomato
- 1/4 cup sliced ripe olives
Heat oven to 425ºF. Pierce potatoes with fork; bake 40 to 55 minutes or until tender when pierced with a fork.
Or, microwave the potatoes for a quicker cook time: Pierce potatoes with a fork and wrap individually in a double thickness of paper towels. Microwave on high for 5 minutes. Rotate the potatoes and microwave on high until tender, about 5 minutes more. Unwrap the potatoes and let cool slightly.
Meanwhile, in large nonstick skillet, cook and stir beef, onion, chiles and garlic over medium heat until beef is browned; pour off drippings. Stir in tomato paste; cook 2 minutes. Season with salt, as desired.
To serve, split and fluff hot potatoes. Spoon 1/4 of beef mixture onto each potato. Top evenly with lettuce, cheese and tomato. Garnish with olives.
Calories: 570 Fat: 19g Cholesterol: 78mg Sodium: 846mg Carbohydrates: 71g Fiber: 8g Protein: 29g