4russet baking potatoeswashed & scrubbed clean, dry with a paper towel
1Tbextra virgin olive oil
2Tbcoconut oil
1red bell pepperseeds removed, sliced into strips
1jalapeno pepperseeds removed, sliced into strips
1/2yellow oniondiced
2clovesgarlicminced
1lbground beef or bison
1Tbtaco seasoning(see link below)
1/4cwater
Options For Serving:
sliced scallions
avocado wedges or guacamole
hot sauceoptional
unsaltedorganic butter, optional
lime wedges
Instructions
To begin, heat your oven to 425 degrees.
Rub the outside of the potatoes skins with a little oil. The one tablespoon should be enough for all of the potatoes you are baking. Once they are oiled, puncture the potatoes several times with a fork, then place them on a baking sheet and put them in the oven. Bake the potatoes for 45-60 minutes, or until they are cooked through. To test, stab one with a knife. If the knife goes in easily, they are done.
While the potatoes are baking, heat the coconut oil in a small skillet. Toss in the sliced peppers and sauté them over low heat until they are tender and have a little color.
In another skillet, sauté the ground beef, onion, and garlic together breaking the meat up into smaller pieces as it cooks. Cook them over medium low heat until the meat is browned and cooked through and the onions are tender.
When the meat is cooked, sprinkle in the taco seasoning and pour in the water. Give these a stir and let them cook together until the liquid is absorbed.
To serve, cut open a baked potato. Spread in a little butter if you choose.
Spoon in some of the meat mixture.
Top it with some of the sautéed peppers, a dollop of avocado/guacamole, a squeeze of lime, and garnish with the sliced onions.