Beef Taco Loaded Baked Potatoes

Directions

1. 1
   Slice the baked potatoes open on the top lengthwise with a long cut and horizontally with a short cut. Push the ends together to open up the potatoes. Scoop out a few tablespoons of each potato into a bowl. Use the extra potato to make a small portion of loaded mashed potatoes with some of the filling ingredients or gnocchi.
2. 2
   Add a pat of butter and a sprinkle of salt and pepper to the inside of each potato. Divide the taco filling between the potatoes (about ¼ cup for each) and then top with some shredded cheddar, sour cream, chives or scallions, and some crushed Fritos.
3. 3
   To make the beef taco filling: During the last 15 minutes of baking time for the potatoes, heat a 12-inch nonstick skillet over medium-high heat and add the ground beef. Crumble it up as you cook the beef until it's no longer pink, about 7 minutes. Stir in the taco seasoning and cook for 30 seconds, until fragrant.
4. 4
   Serve while the potatoes are still hot.
5. 5
   Mix in the tomato sauce, brown sugar, apple cider vinegar, and water until thoroughly combined. Bring to a boil and then reduce to low and simmer for 5 to 8 minutes, until the sauce has thickened.