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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.
Course: Main Course, Main Dish
Cuisine: American, Mexican
Author: Catherine's Plates

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.