Mexican Baked Potato
- ๐ฅ 4 large Russet potatoes
- ๐ซ 1 tablespoon olive oil
- ๐ง Pink Himalayan salt, to taste
- ๐ถ๏ธ Black pepper, to taste
- ๐ฅฉ 1 pound Angus steak
- ๐ฟ 1 teaspoon Adobo seasoning
- ๐พ 1 teaspoon garlic powder
- ๐ฑ 1 teaspoon ground cumin
- ๐ง 1 teaspoon onion powder
- ๐ฅ 1 teaspoon smoked Spanish paprika
- ๐ง 2 tablespoons butter
- ๐ง 1 cup shredded sharp cheddar cheese
- ๐ 1 cup pico de gallo
- ๐ฅ 1/2 cup sour cream
- ๐ฅ 1/2 cup guacamole
- ๐ฎ Mild taco sauce, to taste
The Mexican Baked Potato is a delicious fusion dish that combines the comforting texture of a baked potato with the bold and vibrant flavors of a Mexican taco. Perfect for both baked potato and taco enthusiasts, each potato is filled with perfectly seasoned Angus steak, gooey melted cheddar cheese, fresh pico de gallo, colorful guacamole, and a drizzle of mild taco sauce. This hearty and flavorful meal not only satisfies the craving for comfort but also provides an exciting twist on traditional dishes, bringing the best of both cuisines into a single, savory dish.
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
๐ฅ 4 large Russet potatoes
๐ซ 1 tablespoon olive oil
๐ง Pink Himalayan salt, to taste
๐ถ๏ธ Black pepper, to taste
๐ฅฉ 1 pound Angus steak
๐ฟ 1 teaspoon Adobo seasoning
๐พ 1 teaspoon garlic powder
๐ฑ 1 teaspoon ground cumin
๐ง 1 teaspoon onion powder
๐ฅ 1 teaspoon smoked Spanish paprika
๐ง 2 tablespoons butter
๐ง 1 cup shredded sharp cheddar cheese
๐
1 cup pico de gallo
๐ฅ 1/2 cup sour cream
๐ฅ 1/2 cup guacamole
๐ฎ Mild taco sauce, to taste
Instructions
1- Preheat Oven and Prepare Potatoes:
- Preheat your oven to 400ยฐF (200ยฐC).
- 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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