Learn how to make Taco-Topped Potatoes, one of Rita's recipes for high fiber for meals from scratch.

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Taco-Topped Potatoes


  • 4 red or Yukon gold potatoes, 6 ounces each, scrubbed and pierced with a fork
  • 8 ounces extra-lean ground beef or ground turkey or soy veggie crumbles
  • ½ (1.25-ounce) package taco seasoning mix
  • ½ cup water
  • 1 cup diced fresh tomatoes
  • 2 cups shredded lettuce
  • ½ cup shredded 2% sharp Cheddar cheese
  • ¼ cup finely chopped green onions
  • ½ cup fat-free sour cream


  1. Place potatoes in microwave and cook on HIGH for 6-7 minutes or until fork-tender.
  2. Meanwhile, place a medium nonstick skillet over medium high heat until hot. Add the beef and cook until browned, stirring frequently. Add the seasoning mix and water and stir to blend. Cook 1 minute. Remove from heat.
  3. Split the cooked potatoes almost in half and fluff with a fork. Fill with equal amounts of the beef mixture. Top with equal amounts of the remaining ingredients in the order listed.

Makes 4 servings.

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