On busy weeknights and any other night we love fully loaded baked potatoes for dinner. I am a baked potato kind of girl. I can bake the potatoes and the meat ahead of time if needed and just reheat everything. We have so many nights where we have concerts for the kids and sports happening, that I just need an easy no fuss delicious meal to feed the kids and hubby. This is always a winner. This recipe takes 2 pans 1 for the potatoes and 1 for the taco meat/broccoli mixture. How easy is that! I reduced the calories by using greek yogurt instead of sour cream. If you haven't tried the greek yogurt it's time, you probably will never go back!
I like to use yukon gold potatoes since they have a nice buttery taste helping to cut back on the need for butter. I add olive oil and generously add sea salt to the potatoes. Place into a baking dish.
Rub the oil and salt into the potatoes and pierce with a knife or fork. Bake in a 400 degree oven for about 1 hour until a potatoes are fork tender when pierced with a fork.
In a large saute pan add oil, onion, garlic and ground beef. Cook over medium-high heat until ground beef is cooked through.
Add all of the seasonings, water and broccoli. Cook uncovered until broccoli is tender and a sauce forms. Stir as needed.
Cut potatoes open and top with taco seasoned meat/broccoli mixture. Add any additional desired toppings like greek yogurt or sour cream, grated cheese, salsa, and cut up avocado or guacamole.