Taco Potatoes

Ingredients

• 4 - 6 medium Russet potatoes
• 1 pound lean ground beef
• 2 teaspoons cumin
• 1 teaspoon Mexican oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups cheddar cheese, shredded
• 3 cups lettuce, shredded
• 1 cup sour cream
• 1 cup salsa
• 1 cup guacamole
• 1/2 cup green onion, chopped

Instructions

1. Preheat oven to 400° F. Scrub potatoes in water, pat dry. Using a fork, poke a few holes in each potato, wrap each in foil. Bake potatoes for 1 hour. Carefully remove hot potatoes from oven and set aside to cool slightly. In a large skillet over medium-high heat, cook beef until browned. Drain excess grease. Stir in cumin, oregano, cayenne pepper, salt, and pepper. Remove foil from potatoes. Cut a slit in the top to open. Fill each potato with ground beef. Top with cheese, sour cream, lettuce, salsa, guacamole, and green onions.