Taco Loaded Baked Potatoes

This loaded taco potato recipe transforms ordinary baked potatoes into a Mexican-inspired feast that's perfect for weeknight dinners. The combination of crispy potato skins with fluffy interiors creates the ideal base for savory taco meat and all your favorite fresh toppings.

I created this recipe during a particularly busy week when I needed something that would satisfy my kids' taco cravings but didn't require all the fuss of traditional taco night. Now it's requested at least twice a month in our house.

Ingredients

• Ground beef: Provides the hearty protein base choose 90% lean for best flavor without excess grease
• Russet potatoes: Offer the perfect crispy exterior and fluffy interior always select firm potatoes with no green spots
• Taco seasoning packet: Delivers authentic Mexican flavor in seconds but you can make your own with pantry spices
• Water: Helps the seasoning coat the meat evenly and creates a sauce like consistency
• Cheddar cheese: Adds rich creamy meltiness use freshly grated for best melting
• Sour cream: Provides cooling tanginess that balances the spicy taco meat
• Green onions: Bring fresh mild onion flavor without overpowering the dish
• Diced tomatoes: Add juicy freshness and a pop of color

Step-by-Step Instructions

Prepare the Potatoes:

Thoroughly wash potatoes under cold water and scrub away any dirt from the skins. Dry completely then pierce each potato 6 to 8 times with a fork to allow steam to escape during baking. Place directly on the middle rack in a preheated 400°F oven and bake for 45-50 minutes until the skin is crisp and a fork inserted meets no resistance.

Brown the Beef:

Heat a large skillet over medium heat until hot. Add ground beef and break apart with a wooden spoon into small crumbles. Continue cooking for 7 to 8 minutes stirring occasionally until no pink remains and meat is evenly browned. Carefully tilt the pan and spoon out any excess grease.

Season the Meat:

Sprinkle the entire taco seasoning packet evenly over the cooked beef and stir to coat. Pour in the water and mix thoroughly. Bring mixture to a gentle simmer and cook for 5 minutes stirring occasionally until the liquid reduces and thickens coating the meat with flavor.

Prepare Potatoes:

Using oven mitts remove potatoes from oven and let cool for 2 minutes until cool enough to handle. Place each potato on a plate and slice lengthwise through the center without cutting all the way through. Gently press ends toward center to open the potato. Use a fork to fluff the interior creating a fluffy bed for the toppings.

Assemble and Serve:

Spoon generous portions of the seasoned beef into each potato cavity. Immediately top with shredded cheese allowing it to melt from the heat. Add a dollop of sour cream then sprinkle with green onions and diced tomatoes. Serve while hot.

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My favorite part of this recipe is watching how the cheese melts perfectly into the hot taco meat creating those irresistible stretchy cheese pulls that make everyone smile. My daughter insists the sour cream is essential claiming it makes everything taste "fancy" despite being such a simple addition.

Making Ahead and Storage

These taco potatoes work beautifully as a make ahead meal. You can bake the potatoes and prepare the taco meat up to two days in advance store them separately in the refrigerator. When ready to serve simply reheat the potatoes in a 350°F oven for 15 minutes and warm the meat in a skillet or microwave. Assemble with fresh toppings just before serving. Leftover assembled potatoes can be refrigerated for up to three days though the toppings may not remain as fresh.

Perfect Substitutions

This recipe welcomes numerous adaptations based on dietary needs or preferences. Ground turkey or chicken works perfectly for a leaner option while plant based crumbles create an excellent vegetarian version. Sweet potatoes can replace russet potatoes for added nutrition and a slight sweetness that complements the spicy taco meat. For dairy free options use dairy free cheese and substitute the sour cream with guacamole which provides the same creamy texture and tangy flavor profile.

Serving Suggestions

Transform this into a festive taco potato bar by setting out additional toppings like sliced black olives diced avocado pickled jalapeños cilantro lime wedges and hot sauce. This interactive approach makes dinner fun for families and guests alike. For a lighter meal serve half potatoes alongside a simple green salad dressed with lime vinaigrette. These potatoes also pair wonderfully with Mexican style corn on the cob brushed with butter and sprinkled with chili powder.

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Frequently Asked Questions

→ How can I ensure my potatoes are evenly baked?

Make sure to pierce the potatoes with a fork all over before baking. Bake them at 400°F (200°C) for 45–50 minutes, turning them midway for even cooking.

→ Can I use sweet potatoes instead of Russet potatoes?

Yes, sweet potatoes are a great alternative. They’ll add a hint of natural sweetness that pairs well with the taco toppings.

→ What other toppings can I use?

Feel free to add toppings like avocado slices, black beans, jalapeños, or salsa for extra flavor and variety.

→ Can I make this meal ahead of time?

You can bake the potatoes and cook the beef ahead. Store them separately in the fridge and reheat before assembling and serving.

→ How do I make this dish vegetarian?

Substitute the ground beef with plant-based crumbles or black beans seasoned with taco spices. It’ll be equally flavorful!

→ What type of cheese works best?

Cheddar cheese is a classic option, but Monterey Jack or a Mexican cheese blend also work beautifully for this dish.