Crispy baked Russet potatoes meet hearty taco-seasoned beef in this delicious twist on two comfort food favorites. These Taco Loaded Baked Potatoes are piled high with melty cheddar, fresh toppings, and a creamy dollop of sour cream perfect for a weeknight dinner or casual get-together.
Ingredients
- 1 pound lean ground beef
- 4 to 6 medium Russet potatoes
- 1 ounce taco seasoning mix
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/2 cup diced tomatoes
Instructions
- Wash and scrub potatoes thoroughly. Pierce each one several times with a fork and place on a baking tray. Bake in a preheated oven at 200°C (400°F) for 45 to 50 minutes until fork-tender.
- Heat a large skillet over medium heat. Add ground beef and cook for 6 to 8 minutes, breaking into small pieces with a spatula, until browned. Drain excess fat if necessary.
- Add taco seasoning and 1/2 cup water to the browned beef. Stir well and allow to simmer for 5 minutes, stirring occasionally, until sauce thickens.
- Cut each baked potato open lengthwise and gently fluff the flesh with a fork to create space for fillings.
- Spoon hot taco beef over the potato halves. Sprinkle with cheddar cheese, then add a dollop of sour cream, chopped green onions, and diced tomatoes. Serve immediately.
Variation
- Swap the Protein:
Try ground turkey or chicken for a leaner take, or go meatless with seasoned black beans or lentils. These alternatives still soak up taco seasoning beautifully and keep the filling hearty and satisfying. - Spice It Up:
Add chopped jalapeños, a sprinkle of chili flakes, or a dash of hot sauce to the beef mixture while it simmers. This gives the dish a spicy kick that complements the creamy toppings and mellow potatoes. - Add Extra Veggies:
Sautéed bell peppers, corn, or even shredded zucchini can be stirred into the taco meat mixture. It’s a great way to sneak in more vegetables and add color and texture to your baked potato filling.
Cooking Notes
- Choose the Right Potatoes:
Russet potatoes are best for this recipe because of their fluffy interior and sturdy skin, which holds up well to the heavy toppings. Avoid waxy potatoes like red or Yukon Golds they’re too creamy and don’t bake up as light. - Bake Directly on the Rack for Crispier Skins:
For ultra-crispy skins, place the potatoes directly on the oven rack instead of a tray. You can place a baking sheet on a lower rack to catch any drips. - Don’t Overcook the Beef:
Once browned, keep a close eye on the beef as it simmers with the taco seasoning. Overcooking can make it dry. Simmer just until the mixture thickens and coats the beef well.
Serving Suggestions
- Set Up a Topping Bar:
Let everyone customize their loaded potato by setting out bowls of shredded cheese, sour cream, salsa, guacamole, olives, jalapeños, and shredded lettuce. It makes for a fun, interactive meal great for family dinners or casual parties. - Pair with a Fresh Side Salad:
Balance the richness of the loaded potatoes with a light side salad. A crisp romaine salad with lime vinaigrette or a simple corn and avocado salad works perfectly. - Make it a Meal Prep Star:
Bake several potatoes and prep the taco meat ahead of time. Store toppings separately. Throughout the week, just reheat and assemble for a quick, satisfying lunch or dinner.
Tips
- Fluff the Potato Before Adding Toppings:
After cutting the potato open, use a fork to gently fluff the inside. This makes room for the toppings to nestle into the potato, and creates a better texture with each bite. - Use Freshly Grated Cheese:
Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Grating your own cheddar melts creamier and adds better flavor. - Don’t Skip the Resting Time After Baking Potatoes:
Let the potatoes rest for 5 minutes out of the oven before cutting. This helps the steam settle, keeps the skins intact, and makes them easier to handle when assembling.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Nutritional Information (Per Loaded Potato – Estimated)
- Calories: 430
- Protein: 24g
- Sodium: 680mg
Frequently Asked Questions
- Can I microwave the potatoes instead of baking them?
Yes, if you’re short on time, you can microwave the potatoes. Pierce each potato several times with a fork, then microwave on high for 8–10 minutes, flipping halfway through. Keep in mind the skins won’t be as crispy as oven-baked. - Can I make this recipe vegetarian or vegan?
Absolutely! Swap the ground beef for seasoned black beans, lentils, or a plant-based meat substitute. Use dairy-free cheese and sour cream alternatives to make it fully vegan. - How do I store and reheat leftovers?
Store assembled potatoes in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven or air fryer at 180°C (350°F) until warmed through. You can also microwave, but the texture may be softer. - What toppings go best with taco loaded potatoes?
In addition to the basics cheese, sour cream, green onions, and tomatoes try adding shredded lettuce, sliced olives, guacamole, salsa, pickled jalapeños, or even crushed tortilla chips for extra crunch.
Conclusion
Taco Loaded Baked Potatoes are the ultimate fusion of comfort food and taco night hearty, flavorful, and endlessly customizable. Whether you’re feeding a crowd or just yourself, this dish brings all the bold Tex-Mex flavor you love in a cozy, potato-packed package. It’s easy to make, fun to top, and guaranteed to satisfy.
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Taco Loaded Baked Potatoes
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
Description
Crispy baked Russet potatoes meet hearty taco-seasoned beef in this delicious twist on two comfort food favorites. These Taco Loaded Baked Potatoes are piled high with melty cheddar, fresh toppings, and a creamy dollop of sour cream perfect for a weeknight dinner or casual get-together.
Ingredients
Scale
- 1 pound lean ground beef
- 4 to 6 medium Russet potatoes
- 1 ounce taco seasoning mix
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/2 cup diced tomatoes
Instructions
- Wash and scrub potatoes thoroughly. Pierce each one several times with a fork and place on a baking tray. Bake in a preheated oven at 200°C (400°F) for 45 to 50 minutes until fork-tender.
- Heat a large skillet over medium heat. Add ground beef and cook for 6 to 8 minutes, breaking into small pieces with a spatula, until browned. Drain excess fat if necessary.
- Add taco seasoning and 1/2 cup water to the browned beef. Stir well and allow to simmer for 5 minutes, stirring occasionally, until sauce thickens.
- Cut each baked potato open lengthwise and gently fluff the flesh with a fork to create space for fillings.
- Spoon hot taco beef over the potato halves. Sprinkle with cheddar cheese, then add a dollop of sour cream, chopped green onions, and diced tomatoes. Serve immediately.
Notes
– For crispier potato skins, rub the potatoes with a light coat of oil and sprinkle with salt before baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 loaded potato
- Calories: ~430
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: taco baked potatoes, loaded baked potatoes, taco night, easy dinner, ground beef recipe