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