Taco Loaded Baked Potatoes (Printable)
Crisp baked potatoes stuffed with seasoned taco meat, cheddar, avocado and salsa for a hearty Tex-Mex meal.
# What You Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
→ Taco Meat
02 - 1 pound ground beef, or ground turkey or plant-based crumbles
03 - 1 tablespoon olive oil
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons taco seasoning
07 - 1/3 cup water
08 - Salt and freshly ground black pepper, to taste
→ Toppings
09 - 1 cup shredded cheddar cheese or Mexican blend
10 - 1 cup cherry tomatoes, diced
11 - 1/2 cup sour cream
12 - 1/2 cup sliced black olives
13 - 1/4 cup chopped fresh cilantro
14 - 1 avocado, diced
15 - 2 green onions, sliced
16 - Salsa or hot sauce, as desired
# How To Make It:
01 - Preheat oven to 400°F. Prick each russet potato with a fork several times, rub with olive oil and a sprinkle of salt, and place directly on the oven rack. Bake for 60 to 70 minutes, until skins are crisp and insides are fork tender.
02 - While the potatoes bake, heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 2 to 3 minutes. Add minced garlic and cook 30 seconds longer.
03 - Add ground beef to the skillet and cook, breaking up with a spoon, until browned and fully cooked. Drain excess fat if needed.
04 - Stir in taco seasoning and water. Simmer for 3 to 4 minutes, stirring, until thickened. Season with salt and pepper to taste.
05 - Allow baked potatoes to cool slightly. Cut a lengthwise slit in the top of each potato and gently fluff the interior with a fork.
06 - Fill each baked potato generously with the taco meat. Top with shredded cheese, diced cherry tomatoes, sour cream, sliced black olives, diced avocado, sliced green onions, chopped cilantro, and salsa or hot sauce as desired.
07 - Serve immediately, allowing guests to further customize their toppings if desired.
# Expert Suggestions:
01 -
- You can pile on the toppings just the way you like, without a single judgmental look.
- It’s satisfying and hearty but still easy enough to pull off on a weeknight – exactly why it’s on repeat at my place.
02 -
- Don’t skip oiling and salting those potato skins, or they’ll turn tough and bland – I learned this the boring way.
- Browning your meat until it’s truly caramelized, not just cooked, gives the finished dish way more flavor.
03 -
- Let guests build their own potatoes; it turns dinner into a casual gathering instead of just another meal.
- For extra flavor, rub a cut clove of garlic over the baked potato skins before stuffing – it’s a quiet game changer.