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Yields: 4 servings
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Prep time: 10 mins | Cook time: 45–60 mins (Potatoes) / 10 mins (Meat)
Ingredients
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1.5 tbsp K&Co. Apothecary Macho Taco Seasoning
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4 large Russet Potatoes (scrubbed and cleaned)
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1 lb Ground Beef or Ground Turkey
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1/2 cup Water
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2 tbsp Butter
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1/2 cup Sour Cream
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1 cup Shredded Pepper Jack or Sharp Cheddar
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Toppings: Diced green onions, pickled jalapeños, and extra salsa.
Instructions
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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.
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Prepare the Macho Filling: While the potatoes are baking, brown the meat in a skillet over medium-high heat. Drain the fat.
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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.
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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.
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Stuff It: Divide the Macho-seasoned meat evenly among the four potatoes, piling it high.
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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.
