Taco Stuffed Baked Potatoes
Fluffy baked potatoes stuffed with seasoned ground beef and creamy cheese sauce topped with fresh garnishes for a comforting Tex-Mex main dish perfect for family meals.
Equipment
- 1 oven for baking potatoes
- 1 baking sheet lined with aluminum foil
- 1 skillet for cooking beef and onions
Ingredients
- 4 medium yellow or russet potatoes
- Olive oil
- 1 lb ground beef
- 1 small onion diced
- 1 oz taco seasoning
- 8 oz Velveeta cheese
- 4 oz shredded pepper jack cheese
- 5 oz can evaporated milk
- Toppings: grated cheese tomatoes, jalapenos, sour cream, cilantro
Instructions
- Preheat oven to 400°F and line a baking sheet with aluminum foil.
- Wash potatoes, poke holes with a fork, coat with olive oil, and season with salt and pepper.
- Bake potatoes for about 45 minutes until tender.
- In a skillet over medium heat, cook ground beef and diced onion until browned; drain excess fat.
- Add taco seasoning and water to beef mixture, simmer until thickened.
- Melt Velveeta, pepper jack cheeses, and evaporated milk over low heat, stirring until smooth to make cheese sauce.
- Broil baked potatoes on low for 15 minutes for a crispy skin.
- Cut open each potato, fluff inside with a fork, fill with cheese sauce and taco beef mixture.
- Top with desired garnishes such as grated cheese, tomatoes, jalapenos, sour cream, and cilantro.
Notes
- Use russet potatoes for fluffier texture.
- Customize toppings to preference.
- Store leftovers refrigerated up to 3 days.
- Reheat in oven for best texture retention.