Idaho Potatoes Recipe

Bake potatoes

Preheat oven to 425°F (220°C). Scrub russet potatoes and dry thoroughly. Prick each potato a few times with a fork. Rub skins with olive oil, sprinkle with 1 tsp kosher salt and 1 tsp black pepper. Place directly on an oven rack or on a baking sheet and bake 45–60 minutes, until skins are crisp and a fork or skewer inserts easily.

Prepare skins

When potatoes are cool enough to handle (about 10 minutes), cut each potato in half lengthwise. Carefully scoop out most of the flesh leaving a 1/4"–1/2" shell of potato attached to the skin (reserve scooped flesh for another use). Brush the inside of each skin with melted butter (about 1/2 tbs per half) and return to a baking sheet, open side up.

Fill and melt cheese

Preheat oven broiler or set oven to 425°F (if broiler used, place top rack 6" from heat). Fill each potato shell with 1/2 cup of your chosen cooked protein (see protein directions). Evenly divide and top with equal amounts of shredded jack and shredded cheddar (about 2–3 tbs of each per half). Broil or bake 3–6 minutes until cheese is melted and lightly browned. Watch closely under the broiler to prevent burning.

Finish and serve

Remove potatoes from oven. Top each with 2–3 tablespoons of pico de gallo, a sprinkle of sliced green onions, and an optional dollop (~1 tbs) of sour cream. Serve immediately.

Shredded chicken (quick seasoned)

If using pre-cooked shredded chicken, warm 2 cups in a skillet over medium heat with 1 tbs olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder and a pinch of salt and pepper. Cook 3–4 minutes until heated through and spices are fragrant.

Ground beef (seasoned)

Brown 1 lb ground beef in a skillet over medium-high heat, breaking up with a spoon. Drain excess fat, then add 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 1/4 tsp salt. Cook 2–3 minutes more so flavors meld. This yields about 2 cups cooked beef.

Shredded beef (braised)

If using pre-braised shredded beef, warm 2 cups gently in a saucepan with 1–4 tbs of its braising liquid or a splash of broth and 1/2 tsp chili powder; heat until just warmed through, 4–5 minutes. Shred further if needed to fit into skins.

Combine diced tomatoes, diced red onion, minced jalapeño, chopped cilantro, lime juice, 3/4 tsp kosher salt, and 1/4 tsp black pepper in a bowl. Stir to combine and let rest 10–15 minutes at room temperature for flavors to meld. Taste and adjust salt or lime as needed.