Taco Baked Potatoes (Print-Friendly Version)
# What You'll Need:
→ Potatoes
01 -
4 medium yellow potatoes (Russet ones work fine too)
02 -
Olive oil for brushing
03 -
Salt and freshly ground black pepper to taste
→ Taco Meat
04 -
1 lb (450 grams) ground beef
05 -
1 small onion, chopped fine
06 -
1 oz (28 grams) taco seasoning mix
07 -
Half a cup (120 ml) water
→ Toppings
08 -
Sour cream
09 -
Fresh cilantro leaves
10 -
Sliced jalapeños
11 -
Grated cheese to sprinkle
12 -
Chopped fresh tomatoes
13 -
A splash of hot sauce if you like
→ Cheese Sauce
14 -
8 oz (225 grams) Velveeta cheese, diced
15 -
4 oz (113 grams) canned diced chilies
16 -
4 oz (115 grams) shredded pepper jack
17 -
5 oz (150 ml) evaporated milk
# Step-by-Step Directions:
01 -
Slice the baked potatoes down the middle. Use a fork to fluff up the insides. Ladle cheese sauce, then taco meat over them. Top with your favorites like cheese, tomatoes, jalapeños, sour cream, cilantro, and some hot sauce if you want.
02 -
Brown the ground beef and onions in a pan over medium heat until done. Drain the fat, add the taco seasoning and water. Turn the heat down and let it cook gently for a while to blend flavors.
03 -
On low to medium heat, melt Velveeta, pepper jack, chilies, and evaporated milk in a pot. Stir all the time until it’s all smooth and creamy.
04 -
Once the potatoes are baked, change the oven to low broil. Put the potatoes back in for about 15 minutes to crisp the skins up nicely.
05 -
Heat your oven to 400°F (204°C). Rinse the potatoes well, poke a few holes in each with a fork. Rub them with olive oil, sprinkle salt and pepper, then lay them on a tray lined with foil.
# Helpful Notes:
01 -
Making holes in the potatoes keeps them from bursting and helps them bake evenly.