Mexican Baked Potato

Indulge in the best of both worlds with this Mexican Baked Potato that brings together the comfort of a classic baked potato with the vibrant flavors of a Mexican taco. This culinary fusion will become a favorite in your kitchen, delighting both baked potato and taco lovers alike!

Ingredients

🥔 4 large Russet potatoes
🫒 1 tablespoon olive oil
🧂 Pink Himalayan salt, to taste
🌶️ Black pepper, to taste
🥩 1 pound Angus steak
🌿 1 teaspoon Adobo seasoning
🌾 1 teaspoon garlic powder
🌱 1 teaspoon ground cumin
🧄 1 teaspoon onion powder
🔥 1 teaspoon smoked Spanish paprika
🧈 2 tablespoons butter
🧀 1 cup shredded sharp cheddar cheese
🍅 1 cup pico de gallo
🥄 1/2 cup sour cream
🥑 1/2 cup guacamole
🌮 Mild taco sauce, to taste

Instructions

1- Preheat Oven and Prepare Potatoes:

• Preheat your oven to 400°F (200°C).
• Scrub the Russet potatoes clean and dry them thoroughly.
• Coat each potato with olive oil and season them generously with pink Himalayan salt and black pepper.
• Wrap each potato individually in aluminum foil and place them on a baking sheet.
• Bake in the preheated oven for about 45-60 minutes, or until tender when pierced with a fork.

2- Prepare the Steak:

• Season the Angus steak with adobo, garlic powder, cumin, onion powder, and smoked Spanish paprika.
• Heat a skillet over medium-high heat with a bit of oil. Sear the steak on both sides, cooking to your preferred doneness (medium-well is recommended).
• Remove the steak from the skillet and let it rest for a few minutes before chopping it into bite-sized pieces.

3- Assemble the Loaded Baked Potatoes:

• Carefully remove the potatoes from the oven and unwrap them. Slice each potato down the middle and fluff the interior with a fork.
• Add a tablespoon of butter to each potato, mixing it in with a fork to melt and combine.
• Sprinkle a generous amount of shredded sharp cheddar cheese over the fluffed potato.
• Top with the cooked steak pieces, followed by a helping of pico de gallo, a dollop of sour cream, and a spoonful of guacamole.
• Drizzle with mild taco sauce to taste.

4- Serve:

• Serve the loaded baked potatoes warm on a plate. Enjoy with a fork, savoring every bite of this flavorful fusion!

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Servings: 4
Calories: Approx. 650 calories per serving
Nutritional Information per Serving:

• Protein: 38g
• Fats: 35g
• Carbohydrates: 44g
  Equipment: Baking sheet, aluminum foil, skillet, fork

Cooking Tips:

• Ensure potatoes are wrapped tightly to retain moisture.
• Let the steak rest before chopping to keep it juicy.

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Mexican Baked Potato