Taco Baked Potato

By cserumga

Per serving: 761 cal, 34g total fat, 115mg chol, 323mg sodium, 77g carb, 6g fiber, 40g protein

Ingredients

• 4 large russet potatoes, scrubbed, dried, and pierced (12 oz each)
• 3 Tbsp olive oil, divided
• Kosher salt
• 1 lb ground chuck
• 2 Tbsp water
• 2 chipotle peppers in adobo, minced
• 1 Tbsp tomato paste
• 1 Tbsp minced garlic
• 2 tsp ground cumin
• 1 tps ground coriander
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 Tbsp unsalted butter
• 2 Tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 cup shredded pepper Jack cheese
• Shredded lettuce, salsa, sliced scallions, shredded cheddar, diced avocado, for serving

Preparation

Step 1

Preheat oven to 450F. Place a large piece of aluminum foil in the botton of the oven to catch any oil drippings from potatoes.

Rub potatoes with oil and salt in a large bowl.

Bake potatoes on oven rack until tender, about 1 hour.

While the potatoes bake, cook chuck in oil in a skiller over medium-high heat. Crush meat into fine pieces using a potato masher until cooked through, 5 minutes; drain and return to skillet.

Stir in water, chipotles, tomato paste, garlic, cumin, coriander, and oregano; season with salt and pepper. Simmer meat over medium-low heat, 2 minutes.

For the cheese sauce, melt butter in a saucepan over medium heat; whisk in flour and cook 1 minute. Slowly whisk in milk, bring to a simmer, cook 1 minute, then reduce heat to low.

Whisk in pepper Jack a little at a time, waiting to add more cheese until the previous cheese has melted; season with salt.

For the potatoes, assemble with lettuce, meat, cheese sauce, salsa, scallions, Cheddar, and avocado.