Taco Stuffed Baked Potatoes (Print Version)
# Ingredients:
→ Potatoes
01 -
4 medium yellow potatoes (Russet potatoes also suitable)
02 -
Olive oil, for coating
03 -
Cracked salt and freshly ground black pepper, to taste
→ Taco Meat
04 -
450 grams (1 lb) ground beef
05 -
1 small onion, finely diced
06 -
28 grams (1 oz) taco seasoning
07 -
120 milliliters (1/2 cup) water
→ Cheese Sauce
08 -
225 grams (8 oz) Velveeta cheese, cubed
09 -
115 grams (4 oz) shredded pepper jack cheese
10 -
113 grams (4 oz) canned diced chilies
11 -
150 milliliters (5 oz) evaporated milk
→ Toppings
12 -
Grated cheese, as desired
13 -
Diced fresh tomatoes
14 -
Sliced jalapeños
15 -
Sour cream
16 -
Fresh cilantro leaves
17 -
Hot sauce, optional
# Instructions:
01 -
Preheat oven to 204°C (400°F). Wash potatoes thoroughly, pierce skin several times with a fork, then coat evenly with olive oil, salt, and pepper. Place on a foil-lined baking sheet.
02 -
Bake potatoes in preheated oven for 45 minutes until skins are crisp and interiors are tender.
03 -
In a skillet over medium heat, brown ground beef with diced onion until cooked through. Drain excess fat, then stir in taco seasoning and water. Reduce heat to low and simmer gently for several minutes to blend flavors.
04 -
Combine Velveeta, shredded pepper jack, diced chilies, and evaporated milk in a saucepan. Melt over medium-low heat, stirring continuously until the mixture is smooth and creamy.
05 -
Switch oven to low broil. Return potatoes to oven and broil for an additional 15 minutes to finish cooking and crisp the skins further.
06 -
Cut open each potato lengthwise and fluff the interior with a fork. Spoon cheese sauce over the potatoes, layer with taco meat, and garnish with desired toppings such as grated cheese, tomatoes, jalapeños, sour cream, cilantro, and hot sauce.
# Notes:
01 -
Poking holes in potatoes before baking prevents bursting and ensures even cooking.