Taco Stuffed Baked Potatoes
Serves 1
Directions
- 1Wash, dry, and pierce the potatoes with a fork, then coat with olive oil and season with salt and pepper.
- 2Bake in a 400°F oven for 45 minutes.
- 3Brown the ground beef with diced onion, drain the excess grease, add the taco seasoning and water, and simmer on low.
- 4Combine Velveeta, pepper jack cheese, diced chilies, and evaporated milk in a pot over low heat, whisking until the cheese is melted.
- 5Broil the baked potatoes for 15 minutes to crisp the skins.
- 6Cut the potatoes open, fluff the insides, and load with the cheese sauce, taco meat, and preferred toppings.
Ingredients
- 4 whole medium-sized potato
- to taste olive oil
- to taste salt
- to taste pepper
- 1 lb ground beef
- to taste onion, diced
- 1 oz taco seasoning
- 1/2 cup water
- 8 oz velveeta cheese
- 4 oz pepper jack cheese
- 4 oz diced chilies
- 5 oz evaporated milk
- shredded cheddar cheese (optional)
- diced tomato (optional)
- to taste whole jalapeno, sliced
- sour cream (optional)
- cilantro (optional)
