Taco Stuffed Baked Potatoes (Print Version)
# Ingredients:
→ For the Baked Potatoes
01 -
2 medium yellow or Russet potatoes
02 -
30 ml olive oil
03 -
Freshly ground salt, to taste
04 -
Freshly ground black pepper, to taste
→ For the Seasoned Beef Filling
05 -
450 grams lean ground beef (80/20)
06 -
1 small onion, finely diced
07 -
1 packet (approx. 30g) taco seasoning blend, or homemade
08 -
120 ml water
→ For the Creamy Cheese Sauce
09 -
225 grams Velveeta processed cheese, cubed
10 -
60 grams shredded Pepper Jack cheese
11 -
115 grams diced green chilies (canned)
12 -
60 ml evaporated milk
→ Suggested Toppings
13 -
Shredded cheese
14 -
Diced fresh tomatoes
15 -
Sliced fresh jalapeños
16 -
Sour cream
17 -
Fresh cilantro, chopped
18 -
Hot sauce
# Instructions:
01 -
Preheat your oven to 200°C (400°F). Thoroughly wash the potatoes and prick them all over with a fork. Rub each potato with olive oil, then season generously with salt and pepper. Arrange the prepared potatoes on a foil-lined baking sheet.
02 -
Bake the potatoes for approximately 45 minutes, or until they are tender when pierced with a fork. This step ensures a fluffy interior.
03 -
While the potatoes are baking, heat a large skillet over medium heat. Add the ground beef and diced onion. Crumble the beef as it cooks, stirring until it is thoroughly browned, which should take about 8 minutes. Drain off any excess grease from the skillet.
04 -
Stir the taco seasoning blend and water into the cooked beef mixture. Reduce the heat to low and allow the mixture to simmer for 3-5 minutes, or until the sauce has visibly thickened.
05 -
In a separate saucepan, combine the cubed Velveeta, shredded Pepper Jack cheese, diced green chilies, and evaporated milk. Cook this mixture over medium-low heat, stirring continuously, until all the cheese has melted into a smooth and creamy sauce.
06 -
Once the potatoes are tender, switch your oven setting to a low broil. Return the baked potatoes to the oven and broil for an additional 15 minutes, carefully turning them once halfway through, to achieve extra crispy skins.
07 -
Carefully slice each baked potato open lengthwise and use a fork to fluff the soft interior. Spoon a generous amount of the creamy cheese sauce onto each potato, then pile on the seasoned taco beef. Finish by adding your favorite toppings. Serve immediately while hot.
# Notes:
01 -
For the best texture, opt for Russet or yellow potatoes. Ensure thorough scrubbing of the skins if planning to eat them.
02 -
Achieve a smoother cheese sauce by grating your own cheese. Always use low heat and stir frequently to prevent clumping. Feel free to substitute with cheddar or Monterey Jack cheese if preferred.
03 -
Explore variations for the taco meat: ground turkey, chicken, or black beans can be used for a lighter alternative. Leftover taco meat freezes well for future meals.
04 -
Embrace creativity with toppings: salsa, fresh radishes, guacamole, or different cheeses are excellent additions. Consider setting up a 'taco potato bar' for entertaining.
05 -
To streamline weekday meals, prepare all components in advance. Store the taco meat and cheese sauce separately for optimal freshness.