Taco Stuffed Baked Potatoes (Print Version)
# Ingredients:
→ Baked Potatoes
01 -
2 medium yellow or russet potatoes
02 -
2 tablespoons olive oil
03 -
Cracked salt and freshly ground black pepper, to taste
→ Taco Filling
04 -
454 grams ground beef (80/20 blend)
05 -
1 small onion, finely diced
06 -
1 packet (approximately 30 grams) taco seasoning
07 -
120 milliliters water
→ Cheese Sauce
08 -
227 grams processed cheese (Velveeta), cut into cubes
09 -
113 grams pepper jack cheese, shredded
10 -
113 grams diced green chilies
11 -
60 milliliters evaporated milk
→ Toppings
12 -
Grated cheese
13 -
Diced tomatoes
14 -
Sliced jalapeños
15 -
Sour cream
16 -
Fresh cilantro, chopped
17 -
Hot sauce
18 -
Salsa
# Instructions:
01 -
Preheat oven to 200°C. Wash potatoes thoroughly and pierce several times with a fork. Rub potatoes with olive oil, then season with salt and pepper. Arrange on a foil-lined baking tray and bake for 45 minutes or until fork-tender.
02 -
While potatoes are baking, heat a large skillet over medium heat. Add ground beef and diced onion; cook, breaking up the meat, until fully browned. Drain excess fat. Stir in taco seasoning and water. Simmer for 3–5 minutes, until mixture thickens.
03 -
In a medium saucepan over medium-low heat, combine cubed processed cheese, shredded pepper jack, diced green chilies, and evaporated milk. Stir continuously until cheese is melted and sauce is smooth. Keep warm until serving.
04 -
Adjust oven to low broil. Broil baked potatoes for 15 minutes, turning once halfway, until skins are crisp.
05 -
Slice open each potato lengthwise. Fluff insides with a fork. Spoon over cheese sauce, followed by taco meat. Add desired toppings such as grated cheese, tomatoes, jalapeños, sour cream, cilantro, hot sauce, or salsa. Serve immediately while hot.
# Notes:
01 -
For a vegetarian version, substitute ground beef with black beans or cooked lentils.
02 -
Processed cheese can be replaced with cheddar or Monterey Jack as preferred.
03 -
Increase heat level by adding fresh jalapeños or extra hot sauce.
04 -
Both potatoes and taco meat can be prepared ahead and reheated for quick assembly.
05 -
Taco meat freezes well; thaw and reheat before use.
06 -
Create a potato taco bar with assorted toppings for a customizable meal.