Better Than a Taco?! Try These Taco Stuffed Baked Potatoes

Okay, folks. None of you guys is watching this video right now can't tell me you don't like tacos, right? So, if you like tacos and you like potatoes, then check this version out. Today, we doing taco stuffed baked potatoes and we about to get it. Matter of fact, if you guys come on here, we going to start it off like this. This time, if you look at these ingredients right here, right, I'm going to pay attention. I want you guys to pay attention and start right here. Look, we making our own taco seasoning. Now, there's nothing wrong with buying them in those packages or whatever, but you probably have everything you need to make them. Don't forget the full ingredient list is on my website smokingwithab.com and that's witab.com. As you can see, just some other ingredients here. You know what I mean? But again, that's on my website. And then I'm going to tell you this right now. This is 8020. You know what I mean? I like the flavorful, you know, style beef. If you want to do it a little bit more healthier, you can do 9010. And those of you guys who want to be extremely healthy with the beef, we can always do 937. Let's get it. Okay. So, look. Reason I come over here because look, you want to go ahead and preheat your oven, right? So, I'm doing 375. You can see I'm almost there right now. But that's essential. You do this. This is one of them very, very fast videos to prepare. You know what I mean? We going to put them in here for about an hour. But after that, then the rest of it is just assembly. So, let's come on back over here. Okay. So, you can see I didn't clear my workstation off, right? Come on in here. This right here is going to be key. I've already washed and cleaned these, right? So, this is what we're getting ready to do. I'm getting ready to take a fork cuz when I put them in the oven, listen, we want to get these soft enough so that we can, you know, open this and break all of that potato inside here down, right? So, you want to go ahead and just get yourself a fork and just go ahead and make some stabs like this on the top. Right? This is just to let the steam out, folks. Right? So, let me do finish doing that. Now, if you've been watching me for a minute, you see that I usually make a perforation down the middle and like this. So that when I push them on the side, it open up. But this time, we gonna do something a little bit different. Now, as you see, we got them all. I guess you still can call it per, you know, perforated, right? But that's just to let the steam out, right? So, now I'm going to go ahead and add some Now, don't forget, you guys, I use extra virgin olive oil and it's infused. This is Branching Vine. You know what I mean? I just love using their products. For one, when I say infused, I mean infused. Like sometime when you buy other brands, they don't have the the the quality that the branch of vine has. You know what I mean? Now, this one happens to be scallion, which I need to get some more cuz I'm getting low. So, what I'm doing is I'm putting this all over here like this. Okay. So, speaking of branch and vine, I want you guys to take a look at this right here. Look, these are salts. They vegan salts. I got to say that cuz it I don't even know how that affects nothing. This right here is fire, right? We got black garlic salt and then right here we got that bacon, you know, salt. I promise you, no pork products is made in this. This is a truly a vegan uh and it's smoky. These two right here got a smoky nice flavor, but especially this one right here. This is the kind of salt that I use when I'm ready to elevate, you know, and stand up. Not the one that I cook with. This is like my finishing product, right? So, uh I always do, you know what? We going to change up. I always do the bacon. I think now we just gonna go ahead and go with this black garlic. You see it? And we just Okay. Now that I got the se, you know, the black garlic salt on here, what we going to do is put this in here like this. We're going to set a timer for 1 hour and then we'll check it. [Music] Okay. So, listen. This is what I got. We got 45 minutes on our timer. I know we getting close, right? So, what I'm going to do is now we're going to go ahead and prep our taco meat, right? So, real simple. What I'm going to do is add a little extra virgin olive oil right here. Even though this is 80/20, it's going to produce its own. I still like to just add some to it. What I'm doing is just heating this up. Getting the pan, you know, hot. I got a medium flame underneath. So, we'll just keep letting that, you know, build up. I believe it's hot enough. What I'm going to do is just drop it in just like this. You can hear, you know, we got we got heat. You know, I like to talk about having one of these uh meat mashers, right? So, as we let that form a little bit of a crust, now I'm going to take my meat masher. I'm using Hexclad pots and pans. You know, these are like my favorite, but if you using a non-stick pan, you know, I mean, it has that coating on there, you don't want to use metal utensils. So, you especially want to get yourself one of these. So, you see how I break that up? See how easy it does? Down, twist, down, twist. And I just do like that. Now, I'm going to let it just cook this a little longer. Okay. So, you can see when the pinkness, you know, it goes away. Look at that. That's nice right there. All right. So, now I'm getting ready to come with my seasoning. Now, this is our taco seasoning that we made ourselves. You guys, man, try this and you'll find like you don't always have to go and buy it. So, if you're ever in a pinch and you don't have it, you probably have all of these ingredients in there, right? So, we're just going to go ahead and just add that in. Just like that. Right. So, now I'm just going to work this in here like this. And now, look at the meat. You know, now it's starting to look like taco meat. Huh. Look at that right there. I got a trick for you too. If you would like, you can add yourself like a tablespoon. Depends on how thick you want it to be. You can add a tablespoon of cornstarch here. Uh sometime you can do flour. I like corn starch cuz it cooks the flour out quicker and I've never had no failure with that. But look at this right here. Now we got taco meat. Now, what they should have did was kick back a real aromatic aroma, right? To tell you, hey, somebody walking your house right now, they like, hey, we having tacos. You can tell them, "Yeah, we having them." But look at this right here. Now, I'm going to turn my fire off. We don't want to just overcook it. And what I'm doing is I'm just blending all of our taco seasoning in here. But you see that right there. Uhhuh. I got all kind of ways you can like level this up. You could add some W sauce to it. You guys tell me down in the comment section below. What would you do? Okay, so here I'm just going to go ahead and prep my chives. You want to cut these down small? And you know when you buy them sometime they be having a little moisture on them, especially if you had them in your refrigerator. So I like to get these out the way, right? Just something like that. I can actually make them smaller than that. But that's good. I'm going to go ahead and finish this down. Then we going to go ahead and prep our onions. All we doing is just dicing. And you know, we'll get everything ready in just a minute. My timer is going to go off and then we going to assemble, folks. Okay, so I did my chives. You know, you can put jalapenos on it. It's up to you how you want to do it. Of course, we're going to do onions, right? So, I'm just going to go ahead. I just cut me a little piece off my block. And I always tell people, it is best for you to shred your own cheese, especially in this case right here, cuz you're not going to have all of that heat like you would normally have to melt cheese, right? So, you just use as much as you you shred as much as you would like. do it on the small side, you know what I mean? Uh, I only got three, you know what I mean? But I know a couple of these cats just gonna be eating these right now. They gonna be saying, "Hey, man, you ain't got no more cheese." So, I'm not going to bore you. Let me finish just shredding this down. Then we'll go ahead and dice up our tomatoes. All right. So, now I'm just going to go ahead and cut these down. I don't know about you guys, but I don't like jalapenos that are thick, right? So, we just cut them down like this. Then I'mma take that little seed, the little inside membrane. I want you to look at this right here. For those you I got to say this for those of you guys that like to have that little heat. You don't have to do what I do, but I do this right now cuz I like the taste of the jalapeno. You know what I mean? But I just don't want them in there, folks. Your boy AB here a lightweight. All right. So, we can go ahead and hit cancel. I can bring this out this way. Right now, we can just put this on the counter. I already had pre-checked it. It was already ready. So, we'll just take it, put it over here. Now, here's the thing. When you working with baked potatoes, I mean, I'm going to go ahead and talk to you about the obvious. When they hot, you got to make sure you able to let them cool just enough so you can put, you know, put your hands on them, hold them, and do all of that, right? So, I'm going to just take this right here, and I'm just going to go ahead. As you see my hand jump back, this is still a little bit on the hot side, right? So, I'm going to take this. I'm just going to set that over here. Just like that. All right. So, now you just want to get yourself your fork. See, when they done, right? Look at how this just breaks up like this. Right now, it wouldn't it wouldn't be a baked potato without that right there. Right, folks? So, I don't want to go all the way on the edge. You know why? cuz I wanted to still be able to keep its integrity, you know, as you serve it. So, I'm going to go ahead and cut down the rest of them. Let them let that butter melt. All right. So, look, this is what we're going to do. I'm going to take this one and I'm going to just show you how I used to do it. I would have perforated it this way. You know, I make it like a eye, right? So, you go down that way and then you just bring this down this like this. Now, that's still hot. And the reason for the perforation, check this out. All right. So then if you take it after it's per perforated like that, you see how it just opens up. You see that? That's what I was talking about. So you can do it either way. Do it that way. Cuz then you end up with when you do it this way, you end up with this piece right here. I cut them like this when I do it double style. So that mean I would take everything out even that then I would push that down in there and then put everything back. That's when we say we going to bake it twice, right? So we do that. And guess what folks? We going to go ahead and drop this in there. Just like that. I know y'all want to come over here and eat right now. Don't trip. By the time you get here, all this be gone. Okay. So, when it gets soft like this, this is what you want, right? You guys can You see what I mean? Listen, you leave it like that. And if you want to, once you eating it, then for me, I eat the whole thing. They say the nutrients is in the skin, too. So, I'mma go ahead and just get myself a little bit of this black garlic. And I'm going to just sprinkle myself a little bit of this in here in each one of these. Well, I'll leave it like that for that one. And then what I'm going to do is do a little bit of this bacon sea salt. Right now, let me get myself a You know what? Let's get myself a spoon. Let's take this. And now we'll start over here and just starting to add this on there. Now, if this needed to be heated up, you guys can go ahead and just heat it up a little bit. Right. But you getting you getting the point of it now. So that when you put the heat on there, what's the heat for? That's right. just so that we can go ahead and hit it with this little bit of cheese. All right. Now, we do the same thing over here. All right. Now, we going to come with the sour cream. I don't know about y'all, but I like sour cream on there. You know what I mean? Obviously, that's going to be mine in the middle. Don't trip. I did forget to put my onion on there, but I'm going to put it on there. Right now, we just going to say that these need to have onions on them over here. Then we'll just put it over the top. Right. So, give me a gu a dab. Right. And then for those of you guys that like to have a little bit of that tomato on here, you guys can just put this on here. I love the way the colors look. You know, you can just mix all this together. You know how it is when you go out and eat. You know how we do. We got to have that uh that baked potato, right? So, when they say loaded, I'm sure they don't come like this, right? So, we just put these on here like that. Then, for those of you guys that want to have those uh jalapenos, you can go ahead and just put a few slices on here like this, you know, then you can just work them in however you want to. And we just leave it just like that. So, with that being said, I'm going to take a picture of this. Let me clean some of this up. Take a picture and I'm ready to eat, folks. Okay. So, come on in here. Take a look. You guys can see. I'm going to let the camera move around around them. You guys can make these any kind of way. But I want to let you know that that taco seasoning that we made ourselves, right, that we put in here, hands down, if you got anything left over, especially you see it made these three. And I got some left over, you might as well go ahead and get your uh corn tortillas. corn tortillas and go ahead and make you some. Go ahead and make yourself some. So, listen. With that being said, I'm not gonna mess these up. You know what? I promise I'm gonna give these I don't want to be selfish. You know, we all know it's good. I've been eating the meat on my own anyway. Pause. So, with that being said, I want you guys to talk to me down in the comment section below. Let me know what you like about this, what you don't like. Would you have left the seeds in your jalapenos? You know, whatever it is, I would like to know. So that way I might take that, bring it into my, you know, my bag of tricks and then level it up. Now listen, if you guys are new to my channel, let me take this time to say, hey, thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And you know how I leave these videos. I'm out. Peace. [Music]