Description
These Taco Stuffed Baked Potatoes combine the comforting heartiness of baked potatoes with the bold flavors of seasoned ground beef and creamy cheese sauce. Perfect as a satisfying dinner, they are loaded with melted Velveeta, pepper jack cheese, diced chilies, and simmered taco meat, topped with fresh garnishes like tomatoes, jalapenos, sour cream, and cilantro for a delicious Tex-Mex twist.
Ingredients
Scale
Potatoes
- 4 Medium Yellow Potatoes (Russets are also a great option)
- Olive Oil (for coating)
- Cracked Salt and Pepper (for seasoning)
Taco Meat
- 1 lb Ground Beef
- 1 Small Onion, diced
- 1 oz Taco Seasoning
- 1/2 Cup Water
Cheese Sauce
- 8 oz Velveeta
- 4 oz Shredded Pepper Jack Cheese
- 4 oz Can of Diced Chilies
- 5 oz Can of Evaporated Milk
Toppings (optional)
- Grated Cheese
- Diced Tomatoes
- Jalapenos
- Sour Cream
- Cilantro
- Hot Sauce
Instructions
- Preheat Oven and Prepare Baking Sheet: Set your oven to 400°F (204°C) and line a baking sheet with aluminum foil to catch any drips and make cleanup easier.
- Prepare Potatoes: Wash the potatoes thoroughly and pierce each several times with a fork or knife to allow steam to escape. Rub them with olive oil, then sprinkle evenly with cracked salt and pepper.
- Bake Potatoes: Place the potatoes on the prepared baking sheet and bake in the preheated oven for 45 minutes until tender when pierced with a fork.
- Cook Taco Meat: While the potatoes bake, brown the ground beef in a skillet over medium-high heat. Add the diced onion and cook until softened. Drain any excess grease, then stir in taco seasoning and water. Reduce heat and simmer on low until the sauce thickens slightly.
- Make Cheese Sauce: In a medium saucepan over medium-low heat, combine Velveeta, shredded pepper jack cheese, diced chilies, and evaporated milk. Stir continuously until cheeses melt and the sauce is smooth and creamy.
- Broil Potatoes: Once the initial baking time is complete, switch the oven to low broil. Return the potatoes to the oven and broil for an additional 15 minutes to crisp the skins slightly.
- Assemble: Carefully cut open each potato and fluff the insides with a fork. Generously spoon the creamy cheese sauce over the potato flesh, then top with a hearty portion of taco meat.
- Garnish and Serve: Add your favorite toppings such as grated cheese, diced tomatoes, jalapenos, sour cream, cilantro, and hot sauce according to your taste. Serve immediately and enjoy!
Notes
- You can substitute Russet potatoes if yellow potatoes are unavailable; they work great for baking and stuffing.
- For spicier flavor, add extra diced jalapenos or hot sauce inside the taco meat mixture or as a topping.
- Make sure to drain excess grease from cooked ground beef to avoid a greasy filling.
- The cheese sauce can be adjusted with different kinds of cheeses like Monterey Jack or cheddar for varied flavors.
- Leftover stuffed potatoes can be refrigerated and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 1 hour (45 minutes baking + 15 minutes broiling)
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Keywords: taco stuffed baked potatoes, baked potatoes, taco meat recipe, cheesy stuffed potatoes, Tex-Mex dinner
