Macho Taco Stuffed Spuds

• Yields: 4 servings

• Prep time: 10 mins | Cook time: 45–60 mins (Potatoes) / 10 mins (Meat)

Ingredients

• 1.5 tbsp K&Co. Apothecary Macho Taco Seasoning

• 4 large Russet Potatoes (scrubbed and cleaned)

• 1 lb Ground Beef or Ground Turkey

• 1/2 cup Water

• 2 tbsp Butter

• 1/2 cup Sour Cream

• 1 cup Shredded Pepper Jack or Sharp Cheddar

• Toppings: Diced green onions, pickled jalapeños, and extra salsa.

Instructions

1. Bake the Potatoes: Preheat your oven to 400°F. Pierce the potatoes with a fork, rub the skins with a little oil and salt, and bake for 45–60 minutes until the insides are soft and the skins are crispy.

2. Prepare the Macho Filling: While the potatoes are baking, brown the meat in a skillet over medium-high heat. Drain the fat.

3. The Apothecary Method: Sprinkle the 1.5 tbsp of Macho Taco over the meat. Stir for 60 seconds to "bloom" the spices in the pan’s heat. Add 1/2 cup of water and simmer for 5 minutes until the meat is coated in a rich, dark spice glaze.

4. Fluff the Spuds: Once the potatoes are done, slice them down the middle. Add a pat of butter to each and fluff the insides with a fork.

5. Stuff It: Divide the Macho-seasoned meat evenly among the four potatoes, piling it high.

6. Melt and Garnish: Top immediately with cheese (the heat from the potato will melt it). Add a dollop of sour cream, green onions, and jalapeños.