Taco Stuffed Baked Potatoes

Begin by washing and drying 4 medium yellow potatoes. Russet Potatoes also work great. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup. Poking holes in the potatoes with a fork allows steam to escape while cooking. Place the potatoes on the prepared baking sheet, spray them with olive oil, and rub it all over to ensure an even coating. Next, generously season the potatoes with ground salt and black pepper before placing them in the oven for about 45 minutes.

While the potatoes are baking, prepare the taco meat. In a skillet, brown 1 pound of ground beef along with a small diced onion over medium heat. Once the meat is fully cooked, be sure to drain off any excess grease. Now, add 1 ounce of taco seasoning and ½ cup of water to the skillet, stirring to combine. Let the mixture simmer for a few minutes, allowing the flavors to meld together.

As the potatoes and taco meat cook, you can whip up the creamy cheese sauce. In a saucepan, combine 8 ounces of Velveeta cheese, 4 ounces of shredded pepper jack cheese, a 4-ounce can of diced chilies, and a 5-ounce can of evaporated milk. Place the saucepan over medium-low heat, stirring continuously until all the cheese has melted and the mixture is smooth and creamy.

Once the potatoes have baked for 45 minutes, it’s time to give them an extra crispy skin. Switch your oven setting to low broil and cook the potatoes for an additional 15 minutes. When they are done, carefully cut the potatoes open and fluff the insides. Season them with a little salt and pepper, then pour that luscious cheese sauce over the top. Next, add a generous scoop of taco meat, followed by a sprinkle of grated sharp cheddar and pepper jack cheese. Finish off with diced tomatoes, sliced jalapeños, a dollop of sour cream, and a sprinkle of fresh cilantro.