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Taco Loaded Baked Potatoes

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Crispy baked Russet potatoes stuffed with seasoned ground beef, melted cheddar cheese, and fresh taco toppings for a hearty and customizable meal perfect for family dinners or gatherings.

Ingredients

1 pound lean ground beef

4–6 medium Russet potatoes

1 packet (1 oz) taco seasoning

1/2 cup water

1 cup sharp cheddar cheese, shredded

1/2 cup sour cream

1/4 cup green onions, chopped

1/2 cup fresh tomatoes, diced

Instructions

  1. Preheat oven to 400°F (200°C). Wash and scrub the potatoes, then pierce with a fork.
  2. Bake for 45-50 minutes until fork-tender with crispy skins.
  3. Meanwhile, cook ground beef in a skillet over medium heat until browned. Drain excess grease.
  4. Add taco seasoning and water. Simmer for 5 minutes until thickened.
  5. Slice baked potatoes lengthwise and fluff insides with a fork.
  6. Spoon taco beef into each potato.
  7. Top with shredded cheese, sour cream, green onions, and diced tomatoes.
  8. Serve hot with additional toppings if desired.

Notes

  • Use Russet potatoes for the fluffiest texture and sturdy skins.
  • Make vegetarian by substituting beef with black beans, lentils, or plant-based crumbles.
  • Add jalapeños, hot sauce, or spicy salsa for extra heat.
  • Try additional toppings like avocado, queso fresco, or cilantro.
  • Store leftovers in an airtight container up to 3 days; reheat before serving.

Nutrition

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