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Nutrition Facts
Serving Size 822 g
(Approx. 2 Servings)
Amount Per Serving
Calories 970 Calories From Fat 460
% Daily Value*
Total Fat 51 g 78%
Saturated Fat 19 g 95%
Trans Fat 1.5 g
Cholesterol 200 mg 67%
Sodium 1520 mg 63%
Total Carbohydrate 60 g 20%
Dietary Fiber 8 g 32%
Sugars 12 g
Protein 70 g
Vitamin A 80% • Iron 40%
Vitamin C 320% • Calcium 50%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Loaded Beef Fajita Baked Potato

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Serves
2  People

Ingredients

Recipe makes 2 Servings

2 Texas Size Taters, washed and patted dried
2 Tbsp olive oil, divided use
2 Tsp H-E-B Texas Originals Beef Fajita Spice Blend, divided use
1 medium green pepper, seeds and stem removed, cut into 4 large pieces
1 medium red bell pepper, seeds and stem removed, cut into 4 large pieces
1 medium yellow onion, peeled and cut into quarters
1 Lb H‑E‑B Mi Tienda Beef Skirt Steak for Fajitas
1 cup(s) H-E-B Mexican Blend Thick Shredded Cheese
1/2 cup(s) H-E-B Medium Pico De Gallo
2 Tbsp H-E-B Fresh Guacamole
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Instructions

1
Place potatoes in microwave and cook until easily pierced with a fork. Transfer to a bowl and drizzle with 1 tablespoon olive oil and half of fajita seasoning.
2
Preheat gas or charcoal grill to medium-high heat. Toss peppers and onions in a medium bowl with remaining olive oil and fajita seasoning. Set aside.
3
Grill fajita meat 5 to 6 minutes per side or to desired doneness. Remove from grill and let rest for 5 minutes.
4
Place potatoes on grill and cook 2 to 3 minutes then remove and keep warm. Grill peppers and onions for 3 to 4 minutes until softened and slightly charred. Remove and cut into strips.
5
Cut fajita meat into bite size pieces. Cut open potato and place on serving plate.
6
To assemble, place half of fajita meat into each potato and top with grilled peppers, onions and cheese. Spoon pico de gallo on top and finish with guacamole.
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