Taco Stuffed Baked Potatoes

I heard today is National Guacamole Day, and what better way to celebrate than with some Taco Stuffed Baked Potatoes?! They’re the perfect way to use up extra potatoes you have lying around the house, and a bonus… they’re damn delicious.

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their Sour Cream & Fiesta Blend Shreds! They’re so dang good and really send this recipe over the top!

Here’s how you make these delicious little taco boats-

Ingredients

  • Russet or Sweet Potatoes 
  • 1 package vegan chorizo 
  • 1 can black beans 
  • Follow Your Heart Sour Cream 
  • Follow Your Heart Fiesta Shreds 
  • ½-1 cup unsweetened plant milk 
  • 2 tsp hot sauce
  • Salt to taste 
  • Corn salsa 
  • Guacamole
  • Fresh cilantro 

Instructions 

  1. Bake your potatoes until fork tender (wrapped in foil at 375F for about an hour depending on the size of the potato).  Allow to cool slightly, then cut open down the middle so you can stuff with the fillings! 
  2. Cook up your chorizo in a skillet until browned.
  3. Heat up your black beans.
  4. In a saucepan add your fiesta shreds, plant milk, salt to taste, and hot sauce.  Whisk over low heat until melted. 
  5. Drizzle your queso over the potato first, then add the chorizo, black beans, and more queso.  Top with corn salsa, guacamole, fresh cilantro, and sour cream. 

See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly.  Like. Super fucking instantly.

But that’s it! Super easy, super delicious, and definitely something amazing to make when you are craving that something easy & delicious, or really any time, let’s be honest. Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Taco Stuffed Baked Potatoes

Looking to use up extra potatoes in your kitchen? These taco stuffed baked potatoes are the perfect thing!

Author PLVNT

Ingredients

  • Russet or Sweet Potatoes
  • 1 package vegan chorizo
  • 1 can black beans
  • Follow Your Heart Sour Cream
  • Follow Your Heart Fiesta Shreds
  • ½-1 cup unsweetened plant milk
  • 2 tsp hot sauce
  • Salt to taste
  • Corn salsa
  • Guacamole
  • Fresh cilantro

Instructions

  1. Bake your potatoes until fork tender (wrapped in foil at 375F for about an hour depending on the size of the potato). Allow to cool slightly, then cut open down the middle so you can stuff with the fillings!
  2. Cook up your chorizo in a skillet until browned.
  3. Heat up your black beans.
  4. In a saucepan add your fiesta shreds, plant milk, salt to taste, and hot sauce. Whisk over low heat until melted.
  5. Drizzle your queso over the potato first, then add the chorizo, black beans, and more queso. Top with corn salsa, guacamole, fresh cilantro, and sour cream.

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