Birria Stuffed Baked Potatoes with Melted Cheese & Consommé Step-by-step instructions

Before you start

Before starting, gather all the ingredients and equipment. If using leftover birria beef, shred it and set aside. Warm the consommé in a small saucepan over low heat, keeping it hot for serving. Preheat the oven to 425°F (220°C) for baking the potatoes.

Have the butter, heavy cream, and sea salt ready for mashing. Shred the cheddar and Oaxaca cheese if not already shredded. Chop the cilantro and set aside with the sour cream. You'll need a baking sheet, a fork, a mixing spoon, and a ladle.

Instructions

Bake and Mash

1. 1Bake and fluff the potatoes
   Heat the oven to 425°F (220°C). Scrub the potatoes and prick them with a fork. Bake directly on the oven rack for about 60 minutes, until the skins are crisp and the insides are tender. Let them cool slightly, then slice each potato in half lengthwise. Carefully scoop the fluffy flesh into a bowl, leaving a thin layer attached to the skin to keep the jackets sturdy. Mash the potato with butter, sea salt, and heavy cream until smooth and creamy.
   Look for The potato flesh should be light and fluffy, and the skins should hold their shape when scooped.
   Tip Handle the hot potatoes with a kitchen towel to avoid burns.
2. 2Fill the potato skins
   Spoon the mashed potato mixture back into the potato skins, mounding it slightly. Divide the shredded birria beef evenly among the potato halves, pressing it gently into the mashed potato. Top each with a generous amount of shredded cheddar and Oaxaca cheese, covering the beef completely.
   Look for The potatoes should be generously filled, with cheese mounded over the beef.
   Tip Use a fork to fluff the potato before adding the beef so the filling melds together.

The potatoes should be baked until the skins are crisp and the flesh is easily pierced with a fork. The mashed potato should be smooth and creamy, with the butter and cream fully incorporated. The potato skins should hold their shape without tearing.

Fill and Broil

3. 3Broil until bubbly
   Place the filled potatoes on a broiler-safe baking sheet. Set the oven to broil on high. Broil for about 5 minutes, watching closely, until the cheese is melted, bubbly, and blistered in spots. The edges of the potato skins may char slightly, which adds flavor.
   Look for The cheese should be fully melted with golden-brown blisters and a bubbling surface.
   Tip Keep an eye on the potatoes; broilers vary, and the cheese can burn quickly.

The filled potatoes should be generously topped with cheese. After broiling, the cheese should be fully melted, bubbly, and golden brown with a few blistered spots. The edges of the potato skins may be charred, which adds a smoky flavor.

Finish and Serve

4. 4Ladle consommé and serve
   Remove the potatoes from the broiler. Immediately ladle hot birria consommé over the top of each potato, letting it soak into the cheese and beef. Add a dollop of sour cream and a sprinkle of fresh cilantro. Serve hot, with extra consommé on the side for dipping or pouring. Let it rest for 3 minutes before slicing.
   Look for The consommé should be steaming and the cheese slightly softened by the hot liquid.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Warm the consommé in a saucepan before ladling so it doesn't cool the potatoes.

The consommé should be ladled over the potatoes while hot, soaking into the cheese and beef. The sour cream and cilantro add a fresh, tangy contrast. Serve immediately, with extra consommé on the side.

Common mistakes

One common mistake is overmashing the potato, which makes it gluey. Mash just until smooth. Another is not baking the potatoes long enough; they should be fork-tender. When broiling, keep a close eye to prevent burning.

Also, ensure the consommé is hot before ladling; cold broth will cool the dish. Finally, don't overfill the potatoes to the point that the filling spills over; leave a bit of room for the consommé.

How to tell it’s done

The potatoes are done when the cheese is melted, bubbly, and blistered in spots, and the edges of the potato skins are slightly charred.

The internal temperature of the beef should reach at least 145°F (63°C) if reheating, but since it is already cooked, the main indicator is the cheese.

The consommé should be piping hot and the potatoes heated through. Use an instant-read thermometer to check the center of the potato if unsure.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest