The word potacos has been floating around our home since I served this dish to my family. A sweet potato or russet topped with a tasty taco filling of tomatoes, black beans, corn, olives and leftover taco meat. Finished with melted cheddar, green onions, cilantro, sour cream drizzle and a squeeze of lime. Forget taco Tuesdays, Potacos can and should be served everyday of the week.
Preheat oven to 400 degrees F. Wrap potatoes in foil and bake until cooked, about 45 minutes. Let cool until you can handle them. Slice in half lengthwise and scoop out a bit of the potato, set aside.
In a frying pan over medium heat, mix together canned tomatoes, black beans, corn and taco meat. Bring this to a quick boil and reduce heat. Add in green olives and the potato from the previous step, that part you scooped out. Mix this into the tomato meat sauce and let this cook down until most of the liquid has been absorbed. Remove from heat.
Top the halved potatoes with a hearty scoop of this filling mix. Top with Cheddar and put this into the oven just long enough for the cheese to melt, about 3-5 minutes. Remove from the oven
Top with green onions, cilantro a squeeze of lime and finish off with sour cream drizzle. Serve hot.
To make the sour cream drizzle. Simply mix the sour cream with the milk and whisk well.