Taco-Stuffed Baked Potato
Servings 1
Equipment
- Large skillet
Ingredients
Baked Potato:
- 1 russet potato scrubbed
- Olive oil
Toppings:
- ½ cup ground beef enchilada filling click link for the recipe, warmed
- Sharp cheddar shredded
- Sour cream
- Sea salt and freshly cracked black pepper to taste
- Green onions sliced
- Serrano pepper sliced
- Cherry tomatoes quartered
- Cilantro chopped
- Salsa
- Hot sauce
Instructions
- Preheat the oven to 375 degrees.
- Prepare and cook the baked potato by scrubbing it well and poking a few holes in the top. Rub the potato with olive oil and place it directly on the oven rack to bake for 1 hour, until fork-tender.
- Meanwhile, make the taco meat in a large skillet (click here for the ground beef filling recipe).
- Prepare the stuffed potato by removing it from the oven. Once slightly cooled, slice it down the center, then pinch each end of the potato towards the middle.
- Add some butter and sour cream, to taste, then season with sea salt and freshly cracked pepper, to taste; mix until well combined.
- Finish by topping the potato with ground beef taco meat, a big handful of shredded cheese, a dollop of sour cream, green onions, serrano, tomatoes, and cilantro.
- Serve with salsa and hot sauce, if desired. Enjoy.