These loaded baked potatoes are packed with seasoned taco beef, melted cheese, and all your favorite toppings—a hearty, comforting meal that’s easy to customize!
Ingredients (Serves 4-6)
For the Potatoes
- 4-6 medium Russet potatoes, scrubbed
- 1 lb (450g) lean ground beef (or ground turkey/chicken)
- 1 (1 oz) packet taco seasoning (or 2 tbsp homemade mix)
- ½ cup (120ml) water
- 1-2 cups (115-230g) shredded cheddar cheese
For Toppings (Optional)
- Sour cream
- Chopped green onions
- Diced tomatoes
- Sliced jalapeños
- Fresh cilantro
- Guacamole or salsa
Step-by-Step Instructions
1. Bake the Potatoes
- Preheat oven to 400°F (200°C).
- Prick potatoes with a fork; bake directly on the rack for 45-60 mins until tender.
2. Cook the Taco Beef
- Brown ground beef in a skillet over medium heat; drain fat.
- Stir in taco seasoning + water; simmer 5-7 mins until thickened.
3. Assemble & Melt
- Slice potatoes open; fluff insides with a fork.
- Fill with taco beef, then top with cheese (it’ll melt from the heat!).
4. Add Toppings & Serve
- Load up with sour cream, veggies, or guacamole.
- Serve immediately!
FAQs & Tips
Q: Can I make these ahead?
✅ Bake potatoes in advance; reheat and add toppings when ready.
Q: How to speed up cooking?
➡️ Microwave potatoes 5 mins first, then finish in oven for crisp skin.
Q: Vegetarian option?
✅ Swap beef for black beans + corn + bell peppers.
Q: What cheese works best?
🧀 Cheddar, Monterey Jack, or a Mexican blend all melt beautifully.
Q: How to store leftovers?
- Fridge: Up to 3 days (store components separately).
- Freeze: Beef filling only (1 month).
Serving Suggestions
🥗 Pair with:
- Mexican street corn
- Simple green salad
- Margaritas or icy horchata
Nutrition (per potato with beef/cheese): ~450 kcal
These taco potatoes are fun, filling, and family-friendly—perfect for busy nights! 😋
Pro Tip: For extra crunch, broil assembled potatoes 1-2 mins to toast the cheese! 🔥
