Get ready to transform your dinner routine with these incredible Taco Loaded Baked Potatoes. This recipe combines the fluffy, comforting interior of a perfect baked potato with a crispy, salty skin, all loaded up with savory, perfectly seasoned taco meat and your favorite toppings. It’s a guaranteed family-pleaser that’s as fun to make as it is to eat. Forget boring weeknight meals; this dish brings the flavor and excitement of taco night to a whole new level.
Why This Taco Loaded Baked Potatoes Recipe Works
This isn’t just another recipe; it’s a foolproof guide to achieving potato perfection. We focus on the details that matter: selecting the right potatoes, achieving that irresistibly crispy skin, and creating a rich, flavorful taco filling that complements the fluffy potato interior. It’s a complete meal in one, balancing protein, carbs, and fresh toppings for a satisfying and well-rounded dinner. Plus, it’s incredibly versatile, allowing everyone to customize their own potato masterpiece.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create a truly spectacular meal. The magic is in the method!
For the Perfect Baked Potatoes:
- 4 large Russet potatoes, scrubbed and dried completely
- 2 tablespoons olive oil
- 1 tablespoon coarse sea salt
For the Savory Taco Filling:
- 1 lb lean ground beef (90/10 recommended)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning, or 2-3 tablespoons of your favorite blend
- 2/3 cup water or beef broth
- 1 cup shredded cheddar or Mexican blend cheese
For Topping:
- Sour cream or plain Greek yogurt
- Diced tomatoes
- Shredded lettuce
- Sliced jalapeños (fresh or pickled)
- Fresh cilantro, chopped
- Lime wedges, for serving
How to Make Taco Loaded Baked Potatoes (Step-by-Step)
Follow these simple steps for a dinner that will have everyone asking for seconds. We’ll start by making the perfect potato foundation before moving on to the delicious filling.
Step 1: Bake the Potatoes to Perfection
- Preheat your oven to 400°F (200°C).
- Pierce each potato several times with a fork. This allows steam to escape, preventing them from bursting.
- Rub the entire surface of each potato with olive oil and sprinkle generously with coarse sea salt. Do not wrap them in foil, as this will steam the skins and make them soft.
- Place the potatoes directly on the oven rack and bake for 60-75 minutes, or until the skin is crisp and a fork easily pierces the center.
Step 2: Prepare the Taco Meat
- While the potatoes are baking, heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is soft, about 5-7 minutes.
- Drain off any excess grease from the skillet.
- Add the minced garlic and cook for another minute until fragrant. Stir in the taco seasoning, followed by the water or beef broth.
- Bring the mixture to a simmer and reduce the heat to low. Let it cook for 5-10 minutes, stirring occasionally, until the sauce has thickened.
Step 3: Assemble Your Taco Loaded Baked Potatoes
- Once the potatoes are done, carefully remove them from the oven. Let them cool just enough to handle.
- Slice each potato open lengthwise. Use a fork to fluff up the interior.
- Spoon a generous amount of the taco meat filling into each potato.
- Top with shredded cheese, allowing it to melt from the heat of the potato and meat.
- Finish with your favorite toppings like sour cream, tomatoes, lettuce, and cilantro. Serve immediately with a lime wedge on the side.
Expert Tips for the Best Stuffed Potatoes
A few simple tricks can take your loaded potatoes from good to great.
- Choose the Right Potato: Russet potatoes are the best choice for baking. Their high starch content results in a light, fluffy interior.
- Don’t Skip the Salt: Salting the skin not only adds flavor but also helps draw out moisture, contributing to that desirable crispy texture.
- Fluff with a Fork: Once you slice the potato open, fluffing the inside with a fork creates pockets that soak up all the delicious toppings and flavors.
Flavor Variations & Topping Ideas
One of the best things about Taco Loaded Baked Potatoes is how easy they are to customize.
- Meat Swaps: Try this recipe with ground turkey, ground chicken, or even chorizo for a different flavor profile.
- Vegetarian Option: Substitute the ground beef with a can of black beans (rinsed and drained) and a cup of corn. Sauté with the onions and seasoning as you would the meat.
- Spice It Up: Add a pinch of cayenne pepper or a chopped chipotle in adobo sauce to the meat mixture for an extra kick of heat.
- More Toppings: Feel free to add guacamole, pico de gallo, black olives, or even a drizzle of queso dip. For a fun party appetizer, you could even serve it alongside our a creamy buffalo chicken dip.
Frequently Asked Questions
Yes. You can bake the potatoes and prepare the taco meat ahead of time. Store them separately in the fridge. When you’re ready to eat, simply reheat the potatoes and meat, then assemble with fresh toppings.
Absolutely! Ground turkey, chicken, or even chorizo are excellent substitutes for ground beef. Cook them the same way with the taco seasoning for a delicious alternative.
Store the cooked potatoes and the taco meat in separate airtight containers in the refrigerator for up to 3 days. Reheat the potatoes in an oven or air fryer at 375°F (190°C) until warm to keep the skin crisp.
Classic toppings work best! We love shredded lettuce, diced tomatoes, sour cream or Greek yogurt, sliced jalapeños, fresh cilantro, guacamole, and a squeeze of lime.
The key is to bake them unwrapped. Rub the dry skins with olive oil and coarse sea salt before baking directly on the oven rack at 400°F (200°C). This allows the skin to dehydrate and turn perfectly crisp.
Storing and Reheating Leftovers
Loaded potatoes are best enjoyed fresh, but leftovers can still be delicious. For best results, store the baked potatoes and the taco filling in separate airtight containers in the refrigerator for up to 3 days. To reheat, warm the taco meat in a skillet or microwave. Place the leftover potatoes on a baking sheet and reheat in a 375°F (190°C) oven or an air fryer for 10-15 minutes, or until heated through. This method helps re-crisp the skin. After a satisfying meal, consider making our famous bakery-style chocolate chip cookies for dessert.
The Perfect Comfort Meal Awaits
This Taco Loaded Baked Potatoes recipe is more than just a meal; it’s a satisfying and fun dinner experience perfect for any night of the week. It’s destined to become a staple in your recipe rotation. If you try it, let us know how it turned out in the comments below and don’t forget to share your creations on Pinterest!
Taco Loaded Baked Potatoes
Taco Loaded Baked Potatoes: The Ultimate Weeknight Dinner
Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce each potato several times with a fork. Rub the entire surface of each potato with olive oil and sprinkle generously with coarse sea salt.
- Place the potatoes directly on the oven rack and bake for 60-75 minutes, or until the skin is crisp and a fork easily pierces the center.
- While the potatoes are baking, heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook until the beef is browned, about 5-7 minutes.
- Drain off any excess grease. Add the minced garlic and cook for another minute. Stir in the taco seasoning and water or beef broth.
- Bring the mixture to a simmer and let it cook for 5-10 minutes until the sauce has thickened.
- Once the potatoes are done, slice each potato open lengthwise and fluff the interior with a fork.
- Spoon a generous amount of the taco meat filling into each potato.
- Top with shredded cheese, and finish with your favorite toppings like sour cream, tomatoes, and cilantro. Serve immediately.
Notes
Feel free to substitute ground beef with ground turkey or chicken for a lighter version.
Store leftovers by keeping the potatoes and taco meat in separate airtight containers in the refrigerator.
