Ingredients
→ For the Potatoes
4 medium yellow potatoes (Russets are also a great option)
Olive oil
Cracked salt and pepper
→ For the Taco Meat
1 lb ground beef
1 small onion, diced
1 oz taco seasoning
1/2 cup water
→ For the Cheese Sauce
8 oz Velveeta
4 oz shredded pepper jack cheese
4 oz can diced chilies
5 oz can evaporated milk
→ Toppings
Grated cheese
Tomatoes
Jalapenos
Sour cream
Cilantro
Hot sauce
Steps
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.
Required Tools
- Baking sheet
- Foil
- Skillet
- Saucepan