Firehouse Fiesta: Mexican Stuffed Baked Potatoes to Fuel Our Heroes

The perfect meal for first responders on the go.

Alright, señores and señoritas, it's time to take this fiesta to the next level! We're not just cooking for a handful of hungry souls, oh no, we're serving up a feast fit for a Mexican army of ten! Picture this: a grand parade of plump potatoes marching out of the oven, each one a masterpiece in its own right. These spuds are like the Avengers of the culinary world, each bringing their own unique superpower to the table. They're stuffed to the brim with enough cheesy goodness and savory seasoned beef (or beans, for our veggie warriors) to satisfy even the mightiest appetite. And the toppings? Oh, they're piled high like treasures in a piñata: juicy tomatoes, fiery jalapeños, crunchy bell peppers, and more! It's a flavor explosion that'll make your taste buds do the salsa. So grab your amigos, grab your appetite, and get ready for a feast that'll have you saying, "¡Que delicioso!" Faster than you can say "muy bueno"!

Ingredients:

• 10 large russet potatoes
• 2 1/2 cups shredded cheddar cheese
• 2 1/2 cups cooked and seasoned ground beef or black beans (for a vegetarian option)
• 1 1/4 cups diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup diced bell peppers (any color)
• 1/2 cup sliced black olives
• 1/2 cup chopped fresh cilantro
• 2 jalapeños, sliced (optional for extra heat)
• 1 cup sour cream
• 1/2 cup salsa
• Salt and pepper to taste
• Olive oil

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Potatoes: Scrub the potatoes clean and pat them dry. Prick each potato several times with a fork to allow steam to escape while baking. Rub the potatoes with olive oil and sprinkle them with salt.

3. Bake the Potatoes: Place the potatoes directly on the oven rack or on a baking sheet lined with foil. Bake for 45-60 minutes, or until they are tender when pierced with a fork.

4. Prepare the Filling: While the potatoes are baking, prepare the filling. In a skillet over medium heat, cook the ground beef (or heat up the black beans if using) until browned and cooked through. Season with salt, pepper, and any desired Mexican spices such as cumin, chili powder, or paprika.

5. Assemble the Potatoes: Once the potatoes are baked, carefully slice each one open lengthwise. Fluff the insides with a fork. Divide the cooked ground beef or black beans evenly among the potatoes. Top with shredded cheddar cheese, diced tomatoes, red onion, bell peppers, black olives, sliced jalapeño (if using), and chopped cilantro.

6. Final Touches: Return the stuffed potatoes to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

7. Serve and Enjoy: Remove the potatoes from the oven and let them cool slightly. Top each potato with a dollop of sour cream and a drizzle of salsa. Serve immediately and dig into this fiesta of flavors!