Taco Loaded Baked Potatoes

Crispy baked potatoes loaded with savory taco-seasoned beef and all your favorite toppings make weeknights so much more exciting. Whether it is a casual dinner or a fun gathering with friends, these taco loaded baked potatoes always earn rave reviews at my table.

The first time I made these was for a busy weeknight when taco night collided with baked potato cravings. Now everyone requests them whenever we want comfort food that feels a bit special.

Ingredients

• Lean ground beef: The richer the beef the more flavor in your filling so look for beef with lower fat for less greasiness
• Russet potatoes: These bake up fluffy and their skins become deliciously crisp Choose firm unblemished potatoes
• Taco seasoning: Classic taco flavor in one step Check ingredients to avoid extra salt if needed
• Water: Helps create a saucy consistency for the meat filling just enough to blend flavors
• Sharp cheddar cheese: Adds melty richness Bold cheddar makes each bite extra flavorful Buy it in blocks and shred fresh if possible
• Sour cream: Creamy tangy richness that cools off all the spices Look for full fat for best flavor but low fat works in a pinch
• Green onions: Lively crunch and a fresh finish Go for firm bright stalks
• Fresh tomatoes: Juicy bursts of freshness in every bite Pick ripe red tomatoes for the most flavor

Step-by-Step Instructions

Prepare the Potatoes:

Wash and scrub your potatoes well to remove any grit. Pierce each potato several times with a fork to let steam escape. Place them directly on a rack in a 400 degree oven and bake for 45 to 50 minutes. The potatoes are ready once a fork easily slides into the center and the skins feel crisp.

Brown the Meat:

Set a large skillet over medium heat. Add the ground beef and use a spoon or spatula to break it into small crumbles as it cooks. Stir and cook until all the meat is brown and no pink remains. Drain out any grease that collects to keep the filling from turning greasy.

Simmer with Taco Seasoning:

To the cooked ground beef add the taco seasoning and water. Stir well until the meat is coated with spice. Let it simmer gently for about 5 minutes stirring now and then until the sauce thickens slightly and the aroma becomes irresistible.

Fluff and Split the Potatoes:

Once the potatoes come out of the oven use a sharp knife to carefully make a lengthwise slit. Gently press on each end to open them up then use a fork to fluff up the insides creating a nest for the filling.

Assemble and Serve:

Spoon the warm taco meat over each open potato. Sprinkle with cheese right away so it melts into the filling. Finish each potato with dollops of sour cream a handful of green onions and as many fresh diced tomatoes as you like. Serve immediately while everything is hot and melty.

Save

Russet potatoes are my favorite part of this meal. Their skin turns so crispy in the oven that no one leaves it behind. My kids still talk about the time we had a taco potato bar at a birthday party and everyone invented their own combo.

Storage Tips

Store leftover stuffed potatoes in the fridge wrapped well or in airtight containers. They keep for up to three days. To reheat place in the microwave until hot or put in a warm oven to bring back the crispiness of the skin.

Ingredient Substitutions

Try ground turkey or chicken for a lighter spin or use black beans for a vegetarian version. For dairy free versions choose plant based yogurt in place of sour cream and a shredded dairy free cheese.

Serving Suggestions

These are great as a main on their own but also shine with a crisp salad or grilled corn on the side. I love setting up a topping bar with pickled jalapeno avocado cilantro or salsa so everyone can build their own.

Cultural Context

Baked potatoes have a long heritage in many cultures but this version borrows from classic Tex Mex flavors that turn comfort food into something festive. Combining hearty potatoes with seasoned beef and fresh toppings is a clever way to stretch easy ingredients into a fun celebration.

Recipe FAQs

→ How do you get the potato skins extra crispy?

Rub the potatoes with olive oil and a little salt before baking for maximum crispiness and flavor.

→ What are some good topping variations?

Try black beans, jalapeños, avocado, cilantro, hot sauce, or your favorite salsa to customize each potato.

→ Can I use a different protein?

Ground turkey or chicken work just as well, or try a hearty vegetarian version with beans and veggies.

→ How can I make these ahead of time?

Bake the potatoes in advance, then reheat and assemble just before serving for quick meals or meal prep.

→ Are there tips for making the potatoes extra fluffy?

Scrub well, bake until fork-tender, and fluff the insides with a fork before adding the toppings for best texture.