Taco Stuffed Baked Potatoes - Easy Gluten-Free Dinner Recipe
Crispy baked potatoes loaded with seasoned taco meat, creamy cheese sauce, and fresh toppings. This gluten-free dinner is ready in 75 minutes.
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Aluminum foil
- Fork
- Oven
- Stove
- Skillet
- Saucepan
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Colander
Ingredients
- 4 medium yellow potatoes (or Russet potatoes)
- Olive oil for coating
- Coarse salt
- freshly cracked black pepper
- 1 pound ground beef
- 1 small onion, diced
- 1 ounce packet taco seasoning
- 1/2 cup water
- 8 ounces Velveeta cheese, cubed
- 4 ounces shredded pepper jack cheese
- 4 ounces can diced green chilies
- 5 ounces can evaporated milk
- Shredded cheese (cheddar or Mexican blend)
- Fresh tomatoes, diced
- Sliced jalapeños
- Sour cream
- Fresh cilantro, chopped
- Hot sauce
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