Taco Loaded Baked Potatoes

Turn boring baked potatoes into a Mexican-style treat with this taco-topped spud idea. Your weeknight dinners just got better with this combo of crunchy skins and fluffy insides that work perfectly with zesty taco meat and fresh garnishes.

I came up with this during a crazy-busy week when my kids wanted tacos but I couldn't handle the usual taco-night chaos. It's now on our dinner rotation at least twice every month.

Ingredients

• Ground beef: Gives you that filling protein kick - go for 90% lean to get good taste without too much fat
• Russet potatoes: Create that amazing contrast between the crisp outside and soft inside - grab ones that feel solid with no greenish parts
• Taco seasoning packet: Brings all that Mexican flavor fast, or mix up your own from spices you already have
• Water: Makes sure the seasoning sticks to all the meat and turns into a nice sauce
• Cheddar cheese: Adds that gooey, rich layer - shred it yourself for the best melt
• Sour cream: Gives that cool tang that balances out the spicy meat
• Green onions: Add a light oniony punch without taking over the whole dish
• Diced tomatoes: Throw in some juicy bits and bright color

Step-by-Step Instructions

Prepare the Potatoes:

Rinse potatoes well in cold water and brush off any dirt. Pat them dry then poke each one 6-8 times with a fork so steam can get out while cooking. Put them right on the middle oven rack at 400°F and cook for 45-50 minutes until you can easily slide a fork into them and the skins feel crispy.

Brown the Beef:

Get a big skillet really hot over medium heat. Toss in your ground beef and break it up into tiny bits with a wooden spoon. Keep cooking about 7-8 minutes and stir now and then until you don't see any pink and all the meat looks brown. Tip the pan carefully and scoop out extra fat.

Season the Meat:

Dump the whole taco seasoning packet over your cooked beef and mix it all around. Pour in the water and stir everything together. Let it bubble gently for about 5 minutes, giving it a stir occasionally, until the liquid gets thicker and coats all the meat pieces.

Prepare Potatoes:

Use oven mitts to take out the potatoes and let them sit for 2 minutes so you don't burn your fingers. Set each one on a plate and cut down the middle lengthwise but not all the way through. Push the ends toward the middle to open them up. Fluff the insides with a fork to make room for toppings.

Assemble and Serve:

Scoop plenty of the warm taco meat into each potato opening. Top with cheese right away so it starts to melt from the heat. Add a big dollop of sour cream, then sprinkle green onions and tomatoes on top. Serve while everything's still hot.

My favorite thing about making this is watching the cheese melt into the hot taco meat and seeing those long, stretchy pulls that make everyone grin. According to my daughter, the sour cream is absolutely necessary because it makes everything taste "fancy" even though it's such a basic addition.

Making Ahead and Storage

You can totally prep these taco potatoes ahead of time. The potatoes can be baked and the meat cooked up to two days before. Just keep them apart in the fridge. When you're ready to eat, warm the potatoes in a 350°F oven for 15 minutes and heat the meat in a pan or microwave. Add your fresh toppings right before serving. If you have any leftover loaded potatoes, they'll keep in the fridge for up to three days, though the toppings might not stay as crisp.

Perfect Substitutions

This dish works with tons of swaps based on what you like or need. Ground turkey or chicken are great lighter options, and plant-based crumbles work amazingly for veggie lovers. Try sweet potatoes instead of russets for extra nutrients and a slight sweetness that goes really well with the spicy meat. If you can't do dairy, use non-dairy cheese and swap the sour cream for guacamole, which gives you that same creamy texture and tangy taste.

Serving Suggestions

Make dinner fun with a DIY taco potato bar. Just put out extra toppings like black olives, chopped avocado, pickled jalapenos, fresh cilantro, lime wedges and hot sauce. Everyone loves building their own creation. Want something lighter? Serve half potatoes with a simple green salad tossed in lime dressing. These also go great with Mexican-style corn on the cob - just brush with butter and sprinkle with chili powder.

Recipe FAQs

→ How can I ensure my potatoes are evenly baked?

Poke holes all around your potatoes using a fork before you put them in the oven. Cook them at 400°F (200°C) for about 45–50 minutes, and don't forget to flip them halfway through.

→ Can I use sweet potatoes instead of Russet potatoes?

You bet! Sweet potatoes work great as a swap. They'll bring a nice touch of sweetness that really goes well with all those taco goodies on top.

→ What other toppings can I use?

Go wild with extras like chunks of avocado, some black beans, spicy jalapeños, or a spoonful of your favorite salsa for more taste and fun.

→ Can I make this meal ahead of time?

You can cook the potatoes and prepare the meat earlier in the day. Just keep them separate in your fridge and warm them up before you put everything together.

→ How do I make this dish vegetarian?

Just swap out the beef for some veggie crumbles or seasoned black beans with your taco spices. It'll taste just as good!

→ What type of cheese works best?

Cheddar's always a good choice, but try Monterey Jack or a Mexican cheese mix for something different that works really well too.