Taco Stuffed Potatoes (Printable Version)
# What You'll Need:
→ Taco Meat
01 -
1 lb (450 grams) ground beef
02 -
1 small onion, chopped finely
03 -
1 oz (28 grams) taco spice mix
04 -
Half a cup (120 ml) water
→ Cheese Sauce
05 -
8 oz (225 grams) Velveeta cheese, cut into cubes
06 -
4 oz (115 grams) shredded pepper jack
07 -
4 oz (113 grams) canned diced chilies
08 -
5 oz (150 ml) evaporated milk
→ Toppings
09 -
Sour cream
10 -
Fresh cilantro sprigs
11 -
Sliced jalapeños
12 -
Grated cheese to add
13 -
Chopped fresh tomatoes
14 -
Hot sauce if you want
→ Potatoes
15 -
4 medium yellow potatoes (Russets work too)
16 -
Olive oil to brush
17 -
Coarse salt and fresh ground black pepper to taste
# How to Make It:
01 -
Set the oven to 400°F (204°C). Give the potatoes a good wash, poke holes a few times with a fork. Rub with olive oil, sprinkle salt and pepper, then place them on a foil-lined tray.
02 -
After baking, turn on low broil. Put potatoes back in and broil for 15 minutes more to get the skins nice and crispy.
03 -
Cook ground beef and onions in a skillet over medium until browned and cooked through. Drain fat, add taco seasoning and water. Lower heat and let it simmer a bit to mix the flavors.
04 -
In a saucepan, melt Velveeta, pepper jack, chilies, and evaporated milk over medium-low heat. Keep stirring until smooth and creamy.
05 -
Cut the baked potatoes lengthwise. Fluff up the insides with a fork. Pour cheese sauce on top, add taco meat, and then pile on your favorite toppings like cheese, tomatoes, jalapeños, sour cream, cilantro, and a splash of hot sauce.
# Additional Tips:
01 -
Poking holes stops the potatoes from bursting and helps them cook evenly.