Ingredients
Method
Bake Russet potatoes
- Scrub your Russet potatoes clean and pierce them with a fork.
- Coat in avocado oil, salt, and pepper, and bake them on a tray with 350℉ for at least a hour or until for tender. Set aside.
Prepare taco meat
- For taco meat, add ground beef to a skillet and cook half way through.
- Add ½ package taco seasoning packet to skillet and finish on stovetop util fully cooked.
Make pico de gallo
- For the pico de gallo, small dice the tomatoes and ¼ onion. Mince ½ jalapeño and small bunch of cilantro.
- Add pico de gallo vegetables to a small bowl and mix with 1 lime juiced, 1 tsp minced garlic, and salt. Adjust seasoning to your taste and set aside.
Prepare guacamole
- For guacamole, small dice avocados and the remaining ¼ yellow onion. Mince the remaining ½ jalapeño and the remaining cilantro.
- Add all the guacamole vegetables to a separate small bowl and mix with 1 lime juiced. Add 1 tsp garlic minced and salt. Adjust seasoning to your taste and set aside.
Scoop out potatoes for the twice baked filling
- Once potatoes are baked and slightly cooled where you can touch them, cut a small slit in each of them.
- Carefully remove the insides while keeping the potation its shape and place the potato insides in a large bowl.
- Mix milk, 1 tsp minced garlic, ½ package taco seasoning, and shredded cheese to potato inners. Mash potatoes until smooth.
- Add seasoning potato mix back into their shells and bake again for 10 minutes.
- To serve, add taco meat, shredded cheese, pico de Gallo, and guacamole to your twice baked potatoes. Serve with any additional garnishes.