Taco Stuffed Potatoes🌮🥔

Taco Stuffed Baked Potatoes Ingredients: 4 russet potatoes 1 tbsp coarse sea salt 1 lb extra lean ground beef 1/2 tbsp ground cumin 1/2 tbsp chili powder 1/2 tbsp garlic powder 1/2 tbsp table salt 1/2 tbsp paprika 1 Tbsp tomato paste 1 Tbsp olive oil 2 Tbsp chives, finely chopped 100 g reduced fat Mexican blend cheese 45g reduced fat sour cream Instructions: Preheat your oven to 400F. In the meantime, wash & dry the outside of your potatoes well. Rub the outside of each potato with 1/4 of the olive oil. Next, cover the outside of each potato with your coarse sea salt. Wrap each potato in aluminum foil tightly, place directly on your oven rack and bake at 400F for about 60-80 minutes depending the size of your potato until tender. In a large pan on medium/high heat, add your ground beef. Add your cumin, garlic powder, table salt, pepper, paprika and tomato paste. Combine well and cook until browned. Remove from the heat. Once your potatoes are complete, let them slightly cool. Cut directly down the middle and push the skins together to loosen the meat of the potato. With a fork, loosen the potato. Create a well in the middle of your potato and add 1/4 your cooked ground beef, top with your cheese, reduced fat sour cream & chives. Enjoy! Macros (per loaded potato) 525 calories / 18.7 F / 39.8 C / 35.4 P