Beef Taco Potato Bowls

Instructions

1. 1

   Scrub the potato and pierce it deeply six times with a fork. Finely dice the bell pepper and grate the cheddar. The timings below use a 1000-watt microwave on HIGH (100% power); in a 700–900-watt machine, extend cooking in 30-second intervals and rely on the tenderness and thermometer checks.

2. 2

   Place the potato in the microwave-safe bowl and cover with a vented microwave-safe lid. Microwave on HIGH for 4 minutes, carefully turn the potato over, then microwave for 3 minutes more. A fork should slide easily into the center; if needed, continue in 30-second intervals. Transfer to the small plate to stand while cooking the filling.

3. 3

   In the same bowl, finely crumble the raw beef and mix with the bell pepper, taco seasoning, salsa and water. Cover with the vented lid and microwave on HIGH for 2 minutes. Stir thoroughly, breaking up every clump, and rotate the bowl halfway around. Microwave for another 1–2 minutes, stirring after 1 minute, until a food thermometer reads at least 165°F/74°C in several places; extend in 30-second intervals if needed.

4. 4

   Carefully push the filling toward the edges of the bowl and return the potato to the center. Split the potato open, fluff the inside with a fork and spoon the beef mixture into and over it. Sprinkle with cheddar. Cover with the vented lid and microwave on HIGH for 30–60 seconds, until the cheese melts and the filling reaches 165°F/74°C. Stand covered for 3 minutes, then check the filling temperature again. If it is below 165°F/74°C, microwave in 30-second intervals and repeat the covered 3-minute stand before eating.

5. 5

   Keep raw beef, cheddar and opened salsa refrigerated at or below 40°F/4°C. Refrigerate any leftovers within 2 hours, or within 1 hour when the surrounding temperature exceeds 90°F/32°C.