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Ultimate Taco Loaded Baked Potatoes

Two comfort food classics, baked potatoes and tacos, come together in this easy, speedy, and customizable dish perfect for weeknights or a fun twist on Taco Tuesday.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium Russet potatoes or 4 to 6 depending on hunger
  • 1 lb lean ground beef
  • 1 packet taco seasoning mix
  • 1/2 cup water
  • 1 cup shredded cheddar cheese or favorite melting cheese
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup chopped green onions
  • 1/2 cup diced tomatoes or halved grape tomatoes

Equipment

  • Large Skillet
  • Baking tray
  • Fork
  • Sharp knife

Method
 

  1. Step 1: Preheat oven to 400°F (200°C). Wash and scrub potatoes, then pierce several times all over with a fork. Place on a baking tray and bake for 45 to 50 minutes, or until a fork slides easily into the center.
  2. Step 2: While potatoes bake, heat a large skillet over medium heat. Add ground beef and cook for 6 to 8 minutes, breaking it up with a spatula, until browned. Drain any excess fat.
  3. Step 3: Add taco seasoning mix and ½ cup water to the browned beef. Stir to combine and simmer for about 5 minutes, stirring occasionally, until sauce thickens and coats the meat.
  4. Step 4: Once potatoes are baked, carefully remove from oven. Cut a slit lengthwise across the top of each potato (do not cut all the way through). Gently push the ends inwards to open, then fluff the interior with a fork.
  5. Step 5: Spoon the hot taco beef generously over the opened potatoes. Sprinkle a good amount of shredded cheese on top of the hot meat to melt.
  6. Step 6: Finish each loaded potato with a dollop of sour cream, a sprinkle of chopped green onions, and some diced tomatoes. Serve immediately.

Notes

Use Russets for the best fluffy interior. Don't skip piercing potatoes to prevent explosions. For crispier skin, rub washed potatoes with a little oil or butter and salt before baking. Drain fat from ground beef for a less greasy filling. Ensure taco meat is hot when adding to potatoes to help melt the cheese. To prep ahead, bake potatoes and cook taco meat separately, then reheat and assemble just before serving. Store components separately in airtight containers in the fridge for 3-4 days. Do not store fully assembled potatoes as they can get soggy.