Prepare your mouth for my famous, fit-for-the-gods, Taco Stuffed Taters. This recipe seems complicated, but it is deceptively simple, so give it a try. Your mouth will thank you!
Taco Stuffed Taters are absolutely delicious and they are a real crowd pleaser. If you bring these to a get-together people will be asking for the recipe, so be prepared! I love to stuff taters! You can stuff them with basically anything you can think of. Shoot, you can even wrap them in bacon!
I like baked potatoes fixed on the grill the best, but sometimes you don’t have the option to use the grill due to bad weather, so when that happens I bake them in the oven. If you want to use a grill instead of baking them just poke holes in them with a knife, wrap them in aluminum foil, and grill until a toothpick goes through easily.
Whatever option you use, they will be amazing! So let’s get started…
Wash and poke holes in taters with a knife – bake until done.
Fry the onions and venison burger until done.
Add taco seasoning and water, cook, and set aside.
Let the taters cool and remove the skin from the tops.
Scoop the inside of the taters out using a teaspoon.
Put the insides of the taters in a bowl.
Mix with milk and 1/2 cup of sour cream and mash.
Add and mix in the taco mixture.
Then mix in 1 cup of cheddar cheese.
Stuff the skins with the potato mixture and sprinkle with cheese.
Bake at 350 until the cheese is melted.
Top with sour cream and diced green onions.
This is so good you really don’t need any sides, but it goes great with a salad. I think I say that about every recipe. Can you tell that I like salad?
My husband likes to take the leftovers to lunch the next day. He says they are even better the day after. I cut the potato across and into about 6 pieces or rounds. I lay the rounds flat for reheating and it heats perfectly.
Taco Stuffed Taters
|Prep Time: 10 minutes||Yield: 6|
|Cook Time: 1 hour, 5 minutes||Serving Size: 1|
|Total Time: 1 hour, 15 minutes||Calories per serving: 580|
- 6 large baking potatoes
- 1 lb of venison, ground
- 1 onion, chopped
- 1 pack of Taco Seasoning
- 1/4 cup of water
- 1 cup Daisy – Fat-Free Sour Cream
- 1/4 cup of milk
- 2 cups of cheddar cheese, shredded
- 3 green onions, sliced
- Preheat oven to 475 degrees. Wash the taters and poke them with a knife several times all the way around and bake them in the oven for about an hour or until they are done.
- Chop the onion and fry it with the venison burger until done, which should be about seven minutes. Make sure to break the venison up into small pieces as it fries.
- Add the taco pack and 1/4 cup of water if needed and cook for about a minute and set it aside.
- Once the taters are done, let them cool just until they are cooled enough to touch. Remove about an inch wide sliver of tater skin from the tops of the taters with a knife.
- Scoop the inside of the taters out using a teaspoon. Put the insides of four taters in a large bowl. Mix the tater insides with milk and 1/2 cup of sour cream and mash until all of the lumps are out.
- Add and mix in the taco mixture and then 1 cup of cheddar cheese.
- Stuff the potato mixture back into the skins using a teaspoon and sprinkle 1 cup of cheddar cheese over the tops and bake at 350 just until the cheese is melted about 5-7 minutes.
- To serve, top with the remaining sour cream, and diced green onions.
Watch and like our video…
The good, the bad, and the delicious…
- Taco Stuffed Taters are loaded with potassium, protein, vitamin c, calcium and iron and are low in sugar.
- They might also be too high in fat, cholesterol, and sodium for some of you.
See my tips below for making this a more diet-friendly recipe.
Taco Stuffed Taters Nutrition Facts
|Yields: 6||Serving Size: 1|
|Calories 580||Calories from fat: 28|
|% Daily Value*|
|Total Fat 18 g||27%|
|Saturated Fat 10 g||49%|
|Monounsaturated Fat 4 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 1 g|
|Cholesterol 157 mg||52%|
|Sodium 420 mg||17%|
|Potassium 1653 mg||47%|
|Total Carbohydrates 55 g||18%|
|Dietary Fiber 6 g||24%|
|Sugars 4 g|
|Protein 41 g||81%|
|Vitamin A 13%||Vitamin C 41%|
|Calcium 37%||Iron 35%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated byMyFitnessPal, Inc. by Under Armour, Inc.
To make this recipe more diet-friendly…
- To help lower the cholesterol and fat use less fat in your ground venison burger. This recipe was calculated using 80/20 ground venison burger because that’s what most hunters use. If your burger has less fat this recipe will also have less fat and cholesterol. You can use ground venison that has no fat added and it will be just as delicious! You can also use low cholesterol and/or low-fat shredded cheese or use less cheese.
- To help lower the sodium lessen the amount of cheese and sour cream you use and you could also make your own taco seasoning by mixing 2 Tsp. chili powder, 1-1/4 tsp. ground cumin, 1/4 tsp. paprika, 1/4 tsp. cayenne pepper, 1/4 tsp. dried minced garlic or garlic powder, 2 tsp. of dried minced onion or onion powder, and 1/4 tsp. oregano, dried.
- Whatever changes you make to your Taco Stuffed Taters, you can recalculate the nutrition facts at myfitnesspal.com
Other taco-flavored venison recipes…