Taco Loaded Baked Potatoes (Print version)

Crisp baked russet potatoes stuffed with saucy taco beef, melted cheese, sour cream, tomatoes, jalapenos, and fresh cilantro.

# Ingredients:

For the potatoes

01 - 4 medium russet potatoes, about 10-12 oz (280-340 g) each
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt

For the taco beef

04 - 1 lb (450 g) lean ground beef
05 - 2 tablespoons tomato paste
06 - 1 tablespoon chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 2/3 cup (160 ml) water

For serving

14 - 3/4 cup (85 g) shredded sharp cheddar cheese
15 - 1/2 cup (55 g) shredded Monterey Jack cheese
16 - 1/2 cup (120 g) sour cream
17 - 1 cup (150 g) diced tomatoes
18 - 1/3 cup (35 g) sliced green onions
19 - 1/4 cup (30 g) sliced pickled jalapenos, optional
20 - 2 tablespoons chopped fresh cilantro
21 - 1 lime, cut into wedges

# Instructions:

01 - Heat the oven to 400 F. Scrub and dry the potatoes well, prick each one several times with a fork, rub with olive oil, and sprinkle with kosher salt. Bake directly on the oven rack for 50-60 minutes, until the skins are crisp and a knife slides into the center easily.
02 - While the potatoes bake, cook the ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles. Drain excess grease if needed.
03 - Stir in the tomato paste, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and water. Simmer for 4-5 minutes, stirring often, until the beef is saucy and glossy.
04 - Shred the cheeses, dice the tomatoes, slice the green onions, chop the cilantro, and set out the sour cream, jalapenos, and lime wedges.
05 - Slice each hot potato lengthwise and gently squeeze the ends to open. Fluff the inside with a fork and season the potato flesh with a small pinch of salt if needed.
06 - Spoon taco beef into each potato. Top immediately with cheddar and Monterey Jack so the cheese melts, then finish with sour cream, tomatoes, green onions, jalapenos, cilantro, and lime. Serve hot.

# Good to know:

01 - Bake potatoes directly on the oven rack for crisp skin.
02 - Keep cold toppings separate until serving.
03 - Use gluten-free spices and toppings if serving gluten-free diners.

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