Description
Deliciously baked potatoes stuffed with taco meat and a creamy cheese sauce for a satisfying meal.
Ingredients
Scale
- 4 medium yellow potatoes (or Russets)
- Olive oil
- Cracked salt and pepper
- 1 lb ground beef
- 1 small onion, diced
- 1 oz taco seasoning
- 1/2 cup water
- 8 oz Velveeta
- 4 oz shredded pepper jack cheese
- 4 oz can diced chilies
- 5 oz can evaporated milk
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with foil. Wash and poke holes in the potatoes, then coat with olive oil, salt, and pepper.
- Bake the coated potatoes for 45 minutes.
- In a skillet, brown ground beef with diced onion, then drain the excess grease. Add taco seasoning and water, then simmer on low heat.
- In a saucepan, melt Velveeta, shredded pepper jack cheese, diced chilies, and evaporated milk over medium-low heat until smooth.
- Switch the oven to low broil and bake the potatoes for an additional 15 minutes.
- Cut open the potatoes and fluff the inside, then top with cheese sauce, taco meat, and your choice of toppings.
Notes
- Feel free to customize toppings such as sour cream, salsa, or chopped cilantro.
- For a healthier option, consider using ground turkey instead of beef.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 potato
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg