Created by: Chef shapeweaver
Created on July 15, 2013
Nacho Baked Potato
"Are you looking for a new way to make baked potatoes? I was too,and started to look around to see what I could come up with.And found a combination of open jars in my fridge,and decided to create this recipe.If you try this,please feel free to change anything about this recipe to suit your own tastes.If you have any leftover taco meat,this would be a very good way to use it up. The cook time includes the baking and cooling of the potatoes." Keep Smiling :)"
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Prep Time: 15mPT15M
Cook Time: 95mPT95M
- 2 potatoes (medium sized Baking Potatoes, washed)
- 8 ounces lean ground beef
- 1 1/2 to 2 teaspoon taco seasoning
- 1/4 cup water
- 1/3 to 1/2 cup Cheez Whiz (or Salsa Con Queso)
- 1/4 cup salsa (your favorite salsa, divided, heat level is up to you)
- Lettuce, optional
- Sour Cream,optional
- Crispy Tortilla Strips, optional
What You Will Need
No special items needed.
Preheat oven to 375 degrees.
While oven is heating, prepare potatoes by poking in several places to release steam,and bake for at least 1 hour and 15 minutes.
While potatoes are cooling,brown ground beef in a medium sized skillet over medium heat.
Drain beef,and return to skillet and then add taco seasoning and water stir until seasoning is well blended and water is absorbed.
Then add whatever cheese sauce you are using,stirring well to combine.
By now the potatoes should be cool enough to handle,split potatoes,fluff the insides with a fork and if desired add butter at this time.
Add half of the ground beef/cheese mixture to each potato then top with salsa and your favorite Nacho toppings.
- Serving Size: 1 (398.2 g)
- Calories 577.2
- Total Fat - 35.5 g
- Saturated Fat - 13.1 g
- Cholesterol - 87.4 mg
- Sodium - 453.6 mg
- Total Carbohydrate - 43.4 g
- Dietary Fiber - 4.7 g
- Sugars - 4.3 g
- Protein - 21.6 g
- Calcium - 78.3 mg
- Iron - 4.3 mg
- Vitamin C - 19.1 mg
- Thiamin - 0.3 mg