Taco Taters featuring California Avocados!

Preheat oven to 400°F. Scrub the large baked potatoes under running water, prick each with a fork in several places, and place directly on the oven rack to bake.

While potatoes bake, heat a skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spoon, until browned and no longer pink.

Add the diced onion and minced garlic to the cooked beef and stir constantly for 2–3 minutes until the onion softens and becomes fragrant.

Sprinkle the taco seasoning pinch over the meat mixture and stir to combine evenly. Remove from heat.

Check the potatoes for doneness by piercing with a fork—they should be tender inside. Remove from oven and let cool slightly.

Cut each baked potato in half lengthwise and fluff the insides gently with a fork to create space for toppings.

Divide the seasoned ground beef mixture evenly among the eight potato halves, spooning it into the center of each.

Top each potato half with diced California avocado, dividing the diced tomatoes evenly among them.

Drizzle each potato half with the taco sauce and garnish with chopped cilantro before serving.