Taco Loaded Baked Potatoes

This hearty taco loaded baked potato recipe combines all the flavors of your favorite tacos with the comforting goodness of a baked potato. These loaded spuds create a complete meal that satisfies both taco and potato cravings at once.

I started making these loaded potatoes during our busy soccer season when I needed something hearty the kids could eat whenever they got home from practice. Now they request them regularly, even making their own custom topping combinations.

Ingredients

• Russet potatoes: their starchy texture creates the perfect fluffy interior while developing a crispy skin
• Lean ground beef: provides hearty protein without excessive grease
• Taco seasoning packet: delivers authentic flavor without measuring multiple spices
• Water: helps the seasoning coat the meat evenly and creates the perfect sauce consistency
• Shredded cheddar cheese: melts beautifully and adds rich creaminess
• Sour cream: adds cooling tanginess that balances the spiced meat
• Green onions: provide fresh flavor and crisp texture contrast
• Diced tomatoes: add juicy freshness and bright color

Step-by-Step Instructions

Prep and bake potatoes:

Thoroughly wash and scrub potatoes under cool running water to remove all dirt. Use a fork to pierce each potato 6 to 8 times around the surface, allowing steam to escape during baking. Place directly on the center oven rack at 400°F and bake for 45 to 50 minutes until the skin feels crisp but yields to gentle pressure.

Brown the beef:

Heat a large skillet over medium heat until hot. Add ground beef and break it apart with a wooden spoon. Cook for 7 to 9 minutes, continuing to break up larger chunks until meat is completely browned with no pink remaining. Tilt the pan and spoon out any excess grease.

Season the meat:

Sprinkle the taco seasoning evenly over the browned meat and stir to coat. Pour in the water and mix well. Reduce heat to medium low and simmer for 5 minutes, stirring occasionally until the liquid has reduced and created a thick sauce coating the meat.

Prepare the potatoes:

Remove baked potatoes from oven and let cool for 2 minutes. Using a knife, cut a slit lengthwise down the center of each potato. Carefully squeeze the ends toward each other to open the potato. Use a fork to fluff the interior, creating a fluffy bed for toppings.

Assemble and serve:

Spoon generous portions of the seasoned taco meat onto each potato. Top with shredded cheese allowing it to melt slightly from the heat. Finish with dollops of sour cream, sprinkles of green onions, and fresh diced tomatoes. Serve immediately while still hot.

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The taco seasoning really makes this dish special. My grandmother always added a pinch of cinnamon to her taco meat, and I continue that tradition with these potatoes. The subtle warmth it adds makes everyone ask what my secret ingredient is.

Make Ahead Options

You can prep components separately up to two days ahead to make dinner assembly lightning fast. Bake potatoes and store them wrapped in foil in the refrigerator. Cook and season the taco meat, then refrigerate in an airtight container. When ready to serve, reheat potatoes in a 350°F oven for 15 minutes, warm the meat in a skillet or microwave, then assemble with fresh toppings.

Perfect Potato Selection

For the best results, choose medium Russet potatoes of similar size so they cook evenly. Look for firm potatoes with smooth skin and no green discoloration or sprouts. The ideal weight is about 8 ounces each, which provides a substantial base without requiring excessive cooking time. Scrubbing thoroughly before baking ensures you can enjoy the crispy, nutrient rich skins.

Topping Variations

Transform these loaded potatoes with different topping combinations to keep the meal exciting. Try black beans, corn, and avocado for a Southwestern twist. Add jalapeños, Mexican crema, and cotija cheese for an authentic street taco flavor. For a breakfast version, top with scrambled eggs and salsa. My kids love creating their own potato bar with all the options spread out buffet style.

Frequently Asked Questions

→ How do I ensure the baked potatoes are tender?

To make sure your potatoes are tender, bake them at 400°F (200°C) for 45-50 minutes, and pierce them with a fork to check doneness. They should be soft inside.

→ Can I use a different type of potato?

Russet potatoes are ideal for this dish because of their fluffy interiors, but you can substitute them with sweet potatoes or Yukon Golds for a different twist.

→ Can I make this dish vegetarian?

Yes! Substitute the ground beef with a meat alternative, black beans, or lentils seasoned with taco spices for a delicious vegetarian option.

→ What other toppings can I use?

You can customize with toppings like guacamole, jalapeños, black olives, or even a drizzle of hot sauce for added flavor and heat.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or in the microwave until warmed through.