The Pioneer Woman Tasty Kitchen
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Easy Fully Loaded Baked Potatoes

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Level: Easy

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Description

This is a favorite in our house for a busy weeknight or any night.

Ingredients

  • FOR THE BAKED POTATOES:
  • 5 whole Potatoes, Cleaned (I Use Yukon Gold For A Nice Buttery Flavor)
  • 2 Tablespoons Olive Oil
  • 2 teaspoons Sea Salt
  • FOR THE TACO SEASONED MEAT/BROCCOLI MIXTURE:
  • 2 teaspoons Olive Oil
  • 1 whole Onion, Diced
  • 1 pound Hamburger Or Ground Turkey
  • 3 cloves Garlic, Minced
  • ½ teaspoons Sea Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Granulated Garlic
  • 2 teaspoons Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano
  • ⅔ cups Water
  • 1 head Broccoli, Remove Skin From Stem And Sliced, Chop Broccoli
  • FOR THE FINAL ASSEMBLY:
  • 2 cups Cheddar Cheese, Shredded (optional)
  • 16 ounces, weight Greek Yogurt (optional)
  • 16 ounces, weight Salsa (optional)
  • 1 whole Avocado, Diced (optional)

Preparation

For the baked potatoes:
Preheat oven to 400ºF. In an oven safe dish, add potatoes. Evenly distribute olive oil and salt between potatoes. Rub oil and salt into the potatoes. Poke each potato on all sides using a knife or fork. Place into preheated oven and cook for about 50- 60 minutes or until potatoes are fork tender. If using very large potatoes, the cook time will take longer.

For the taco seasoned meat/broccoli mixture:
In a large saute pan add oil, onion, ground meat, and minced garlic. Cook over medium-high heat until hamburger is brown and cooked through. Add all of the seasoning to the meat mixture. Add water and broccoli. Cook mixture uncovered, until broccoli is tender yet firm and the water has cooked down to form a sauce.

For the final assembly:
Top baked potatoes with meat/broccoli mixture and desired toppings. Enjoy!

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