Crispy Smashed Taco-Loaded Potatoes

Ingredients

For 4 servings

• •5 c. à soupe (75 ml) extra-virgin olive oil, divided
• •4 small russet potatoes (5 to 6 ounces; 142 to 170 g each), unpeeled and scrubbed clean
• •1 /3 cup plus 3 tablespoons (75 plus 45 ml) tap water, divided
• •1 /2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• •8 ounces (224 g) 90% lean ground beef
• •1 1/2 tablespoons (20 g) homemade taco seasoning or store-bought taco seasoning
• •4 ounces Mexican blend shredded cheese (1 cup; 114 g), divided
• •Chopped tomatoes
• •Chopped white onions
• •Cilantro
• •Pickled jalapeños
• •Sour cream

Method

1. 1.Adjust oven racks to the upper-middle and lower-middle positions and preheat oven to 450°F (230°C). Using a pastry brush or fingers, coat a large rimmed baking sheet with 2 tablespoons of olive oil.
2. 2.To a large microwave-safe bowl, add potatoes and 3 tablespoons water. Cover, leaving a small opening for venting, and microwave on high, flipping the potatoes halfway through, until a fork can be inserted with little to no resistance, about 12 minutes.
3. 3.Transfer potatoes to greased baking sheet, spaced at least 2 inches apart. Using a clean rimmed baking sheet or the bottom of a medium mixing bowl, gently smash the potatoes to form a semi-round shape about 1/2-inch thick (potatoes will split at the edges; this is OK). Drizzle evenly with 2 tablespoons of oil, rubbing it all over the potatoes, and sprinkle with salt. Bake on lower-middle rack, rotating from the lower-middle oven rack to the upper-middle oven rack halfway through cooking. until potatoes are deeply browned and crispy, 20 to 30 minutes.
4. 4.While potatoes roast, in a large skillet, heat remaining 1 tablespoon oil over medium-high heat until shimmering. Add taco seasoning; cook, stirring constantly, until fragrant and sizzling, about 45 seconds. Add ground beef, and cook, stirring and breaking up meat with a wooden spoon, until browned, 6 to 8 minutes. Drain off excess fat, if necessary. Stir in remaining 1/3 cup water. Reduce heat to low and simmer until thickened, about 3 minutes. Turn off heat and cover to keep warm until ready to serve.
5. 5.To Assemble: Top each potato with 2 tablespoons cheese, about 1/3 cup cooked beef, and remaining 2 tablespoons cheese. Bake the assembled potatoes on the upper-middle oven rack until the cheese is melted and the edges are lacy, 2 to 3 minutes. Using a spatula, transfer potatoes to serving plates. Serve with chopped tomatoes, onion, cilantro, pickled jalapenos, and sour cream, if desired.