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!

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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