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Imagine fluffy baked potatoes stuffed with juicy taco-flavored beef and smooth cheesy sauce that make a filling and tasty meal. It’s like enjoying a loaded baked potato and a taco mashed into one cozy dish.
I found this dish on a cold night when I was craving something warm but a little zesty. Now it’s my weekend go-to when we want something tasty but simple.
What You Need
- Four medium yellow potatoes: stay firm and creamy once baked
- Olive oil: helps crisp up the skin during baking
- Salt and pepper cracked: important for seasoning the skin and enhancing flavor
- One pound ground beef: main protein that soaks up taco spices
- One small onion chopped: brings sweetness and extra flavor when cooked with beef
- One ounce taco seasoning: store-bought or homemade for that authentic kick
- Half cup water: to simmer meat and seasoning into a nice sauce
- Eight ounces Velveeta cheese: melts perfectly into a creamy cheese sauce base
- Four ounces shredded pepper jack cheese: adds some spicy richness to the sauce
- Four-ounce can diced chilies: mild heat and a little tang here
- Five-ounce can evaporated milk: smooths out the sauce into a silky texture
- Top it off with cheese, tomatoes, jalapenos, sour cream, cilantro, hot sauce, or anything you like: customize your favorites for fresh, bright finishes
How To Make It
- Get Oven Ready
- Heat the oven to 400°F. Line a baking sheet with foil to keep clean. Wash the potatoes well, poke holes in them using a fork. Rub them all over with olive oil and season heavily with cracked salt and pepper to make the skins crisp and tasty.
- Bake Potatoes
- Put the potatoes on the baking sheet. Bake for roughly 45 minutes until soft inside and the skins are crisp but not blackened.
- Cook the Taco Meat
- While the potatoes bake, warm a skillet on medium-high. Brown the ground beef with diced onions. Drain any grease so the mix isn’t oily. Add taco seasoning and water, then turn heat down. Let it bubble lightly about 10 minutes until flavors mix well and sauce thickens a bit.
- Whip Up the Cheese Sauce
- On medium-low heat, melt Velveeta, pepper jack, diced chilies, and evaporated milk together in a saucepan. Stir non-stop until smooth and creamy with no lumps.
- Finish Up the Baking
- After 45 minutes, turn the oven to low broil. Put the potatoes back in for 15 minutes. This crisps the skins nicely and keeps them hot.
- Put It Together and Eat
- Slice each potato down the middle and fluff the inside with a fork. Ladle on cheese sauce, then scoop on the taco beef. Let everyone add toppings they like — tomatoes, jalapenos, sour cream, cilantro, hot sauce — for a tasty finish.
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I love how the cheese sauce soaks into fluffy potato pieces to make every bite rich and comforting. One night, my kids went wild piling on jalapenos and sour cream. It turned into a fun contest to find the spiciest potato.
Keep It Fresh
Store leftover taco meat and cheese sauce in separate airtight containers in the fridge. Wrap potatoes in foil and warm them in the oven at 350°F until hot. Reheat cheese sauce gently on the stove so it stays creamy and doesn’t break.
Swap Ideas
If you want leaner meat, use ground turkey or chicken instead of beef. For a dairy-free twist, try vegan cheese and coconut milk instead of Velveeta and evaporated milk. If pepper jack isn’t on hand, mild cheddar works great too.
Serve With
Pair these taco stuffed potatoes with a crunchy green salad or Mexican street corn to round out the meal. Fresh lime wedges on the side add a nice bright pop.
Background Info
Baked potatoes filled with tasty stuff have been a classic comfort meal in America for ages. Mixing in taco flavors shows how Tex-Mex and traditional home cooking can come together to make a familiar but exciting dish for any weeknight.
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Common Questions
- → Which potatoes work best for this dish?
Russet or medium yellow potatoes are best since they’re fluffy inside and have sturdy skins that hold up well when baked.
- → How do I get the potatoes to cook evenly?
Poke the potatoes with a fork for steam to escape. Rub them with olive oil and your favorite seasonings to get crispy skins.
- → Can I swap the ground beef for something else?
Sure, ground turkey or chicken works well too and keeps the flavors lighter but still tasty.
- → What’s the best way to make the cheese sauce?
Slowly melt Velveeta, pepper jack cheese, chopped chilies, and evaporated milk on low heat until smooth and creamy.
- → What toppings go great with the stuffed potatoes?
Try fresh tomatoes, jalapenos, sour cream, cilantro, and a little hot sauce for a nice flavor boost.
- → Is this dish good for a gluten-free diet?
Absolutely, just check that your taco seasoning doesn’t have gluten and you’re all set.