Taco-Seasoned Loaded Potatoes

• 4 medium russet potatoes
• 1 packet Desert Dust Mild Taco or Spicy Taco Seasoning (1 ounce)
• 2 tablespoons olive oil
• 1 pound ground turkey, ground beef or your preferred vegetables
• 1 cup shredded cheddar, Monterey Jack or a blend
• 1/2 cup sour cream, optional
• 1/2 cup salsa, optional
• 1/4 cup chopped green onions or fresh cilantro

1. Preheat the oven to 425°F / 220°C. Scrub and rinse the potatoes, then pierce them several times with a fork.
2. Rub the potatoes with olive oil. Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until tender when pierced.
3. Let the potatoes cool slightly, then halve lengthwise. Scoop out a little flesh to make room for the filling and set the scooped potato aside in a bowl.
4. Cook the ground turkey, ground beef or vegetables in a skillet. Add the taco-seasoning packet and follow its directions to finish the filling. For meat, check the temperature: ground turkey must reach 165°F / 74°C; ground beef must reach 160°F / 71°C.
5. Spoon the filling into the potato halves, top with shredded cheese and bake for another 5–10 minutes, until melted.
6. Add sour cream and salsa if using, then finish with green onions or cilantro. Serve hot.

Keep in mind

• Follow the packet directions for the filling; the recipe does not specify its water quantity.
• The second bake melts the cheese after the filling is added.