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'Nacho' Average Baked Potato
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'Nacho' Average Baked Potato

'Nacho' Average Baked Potato

Think taco night, just swapped into a warm, fluffy baked potato. The crispy skin holds a pile of seasoned meat, salsa, and melty cheese, and is way easier than rolling a bunch of tacos. Add the fresh corn and black bean salad on the side and you’ve got a full dinner that’s bold, satisfying, and still easy on the wallet.

Serves 4

Ingredients

Potatoes

  • 4 large russet potatoes
  • Neutral oil
  • Kosher salt
  • 1 pound ground beef
  • 1 packet taco seasoning (any pack from 1 - 1.5 ounce will do)
  • 1 cup salsa, if you can find a chipotle one...so much the better
  • 2 cups Borden Four Cheese Mexican, shredded

Corn & Black Bean Salad

  • 1 - 15 ounce can black beans, drained and rinsed
  • 1 ½ cups frozen corn, thawed
  • 1 tomato, diced - the outsides not the wet mushy insides
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 3 tablespoon chopped cilantro
  • Kosher salt to taste

Directions

Potatoes

  1. Preheat oven to 425
  2. Rinse then dry potatoes well, poke all over with a fork, lightly rub with oil then season well with the salt
  3. Bake until tender, about 50–60 minutes
  4. Heat a tablespoon or so of oil in a large pan, and add ground beef - cook until almost done then stir in the taco seasoning & salsa - mix well then set aside
  5. Remove potatoes from oven, use a kniofe to split them open, fluff insides with a fork, spoon beef mixture over the top, and cover with shredded cheese, then pop back into the oven until beautifully melty

Corn and Black Bean Salad

  1.  Put all ingredients in a bowl, and mix well to combine
  2. Season to taste with salt then chill until ready to serve

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