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Ingredients
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Potato Base
Meat Filling
Toppings
Method
Preparing the Potatoes
- 1
Bake the Potatoes
Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and dry them. Prick each potato several times with a fork. Rub them with olive oil, then sprinkle with salt and black pepper. Place them on a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork.
- 2
Prepare for Filling
Once the potatoes are baked, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out some of the flesh to create space for the meat filling, leaving a thin layer of potato to maintain structure.
Cooking the Meat Filling
- 3
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 3-4 minutes, until the onions are translucent.
- 4
Cook the Beef
Add the ground beef to the skillet. Cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain excess fat if necessary.
- 5
Season the Filling
Stir in cumin, paprika, salt, and black pepper. Cook for an additional 2-3 minutes until everything is well mixed and heated through. Remove from heat.
Assembling the Mixtos
- 6
Fill the Potatoes
Spoon the meat filling generously into each hollowed potato half. Top with butter for added flavor.
- 7
Bake Again
Return the filled potato halves to the oven and bake for an additional 15-20 minutes at 400°F (200°C) until heated through and slightly crispy on top.
Serving
- 8
Add Toppings
Remove the mixtos from the oven and let them cool slightly. Top each with a dollop of sour cream, shredded cheese, chopped green onions, and a spoonful of salsa.
- 9
Serve Hot
Serve the mixtos hot, garnished with additional green onions if desired. Enjoy!
