Taco Baked Potatoes
A crispy outside of baked potato with a creamy inside filled with taco meat and a velvety cheese sauce topped with your favorite taco toppings.
Equipment
- large sheet pan, lined
- small bowl & pastry brush
- fork
- steak knife
- medium skillet
- measuring cups & spoons
- cutting board & sharp knife
- Medium sauce pan
- spatula
Ingredients
- 3-4 medium-large russet potatoes
- salt & pepper
- avocado or olive oil
- 1 lb ground beef
- 1 medium yellow onion, diced
- 1 (1oz) pkt taco seasoning (3 TBS homemade)
- 1/2 cup water
- 8 oz velvetta cheese, cubed
- 4 oz mexican cheese, shredded
- 5 oz evaporated milk
- 1/8 tsp chili powder
- 1/8 tsp cumin powder
- 3 TBS butter
- Opt. taco toppings (cilantro, tomatoes, green onions, olives, jalapenos.
Instructions
- Wash & dry russet potatoes. Using a small sharp knife poke 2 holes on each side of potato. Using a fork poke more holes all over potato. Place potato on lined sheet pan. Spritz potatoes with cooking oil.
- Use pastry brush to spread oil all over potato. Season potatoes with salt & pepper. Place in preheated oven for 45 minutes to 1 hour until potato is soft on the inside. Remove from oven.
- In a medium skillet brown ground beef and soften diced onion. Drain excess grease. Stir in taco seasoning and water and let simmer for 3-4 minutes. Turn off heat.
- In a medium sauce pan over medium heat stir together cubed velvetta cheese, mexican cheese, evaporated milk, chili powder, and cumin powder until melted and smooth.
- Cut open potato on the top. Fluff up the inside of potato. Add butter, salt & pepper to potato. Spoon melted sauce in potato. Top with taco meat. Add favorite taco toppings on top. Add more melted cheese sauce, if desired. Enjoy.