Taco Twice Baked Potatoes

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Ingredients:

10-12 Russet Potatoes

Olive Oil

Seasoning Salt

1/2 lb. Ground Chuck

1/2 Red Onion, diced

2 Cloves Garlic, minced

Taco Seasoning (amount depends on taste)

2T Butter, softened

1/4 C Salsa

1/3 C Sour Cream

1/2 C Monterrey Jack Cheese, shredded

2/3 C Cheddar Cheese, shredded

Sour Cream Sauce:

1/3 C Sour Cream

1/4 C Salsa Verde

1T Lime Juice

2 tsp. Adobo Sauce

1 tsp. Cumin

Salt and Pepper to taste

Directions:

-Pierce potatoes on one side with fork.  Coat in olive oil, dust with seasoning salt. Place on foil lined baking sheet,  Bake 400 degrees for about 1 hour, or until potatoes become soft.  Remove from oven and allow to cool until you are able to handle.

-In large skillet over medium heat cook meat, onion and garlic until meat is done and onion is soft.  Drain any grease before adding taco seasoning.  As stated above, most packages are for 1 lb.  so you may want to reduce amount used.  Set aside.

-Combine the sour cream sauce ingredients, place in airtight container in refrigerator until ready to use.  This sauce is amazing on actual tacos as well.

-Cut potatoes in half longway, using a spoon scoop out inside of cooked potatoes, leave about 1/4 inch of potatoes in each skin.  Place scooped out potato in bowl, mix in butter and sour cream and salsa. Add in cooked meat and Monterrey jack cheese.  I used a hand mixer to combine all ingredients.

-Place potato mixture into potato halves.  Top with cheddar cheese and bake 350 for about 30 minutes or until warmed through and cheese is melted.

-Top with your favorite toppings, we used lettuce, more salsa and sour cream sauce.  Enjoy!

 

 

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