Description
Craving a hearty, flavor-packed meal that combines the comfort of baked potatoes with the bold taste of tacos? Taco Loaded Baked Potatoes are the ultimate fusion dish! Crispy Russet potatoes are stuffed with seasoned ground beef and topped with melty cheddar, sour cream, green onions, and fresh tomatoes. Perfect for family dinners, game nights, or a fun twist on taco Tuesday, this recipe is easy, customizable, and sure to satisfy
Ingredients
Taco Loaded Baked Potatoes use simple ingredients to create a hearty, flavorful dish. Here’s what you need and why each one matters:
Base Ingredients
- Lean Ground Beef (1 pound): Provides savory, protein-packed filling with taco seasoning flavor.
- Russet Potatoes (4-6 medium): Ideal for baking due to their starchy, fluffy interior and crispy skin.
- Taco Seasoning (1 packet, 1 oz): Adds bold, spicy, and smoky taco flavors to the beef.
- Water (½ cup): Helps blend the taco seasoning into a thick, saucy coating for the beef.
Toppings
- Sharp Cheddar Cheese (1 cup, shredded): Melts into a gooey, tangy layer over the hot beef and potatoes.
- Sour Cream (½ cup): Adds creamy, cooling contrast to the spicy beef.
- Green Onions (¼ cup, chopped): Provide fresh, mild onion flavor and a pop of color.
- Fresh Tomatoes (½ cup, diced): Bring juicy, bright flavor and a fresh texture.
Substitutions and Variations
- Ground Beef: Swap for ground turkey, chicken, pork, or plant-based meat for vegetarian. Use shredded chicken or beans (black or pinto) for a different protein.
- Potatoes: Replace with sweet potatoes for a sweeter, nutrient-rich base (bake time may vary slightly).
- Taco Seasoning: Make your own with 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Adjust salt to taste.
- Water: Use beef or chicken broth for extra flavor.
- Cheese: Try Monterey Jack, pepper Jack, or a Mexican blend for different flavors; use dairy-free cheese for lactose-free.
- Sour Cream: Substitute with Greek yogurt for a tangier, lighter option or vegan sour cream.
- Green Onions: Swap for chopped cilantro, red onions, or chives.
- Tomatoes: Use salsa, pico de gallo, or canned diced tomatoes (drained) for convenience.
- Add-Ins: Include avocado, guacamole, jalapeños, black beans, corn, or crumbled bacon for extra flair.
Pro Tip: Choose evenly sized Russet potatoes for uniform baking, and use freshly shredded cheese for better melting and flavor compared to pre-shredded varieties.
Instructions
- Bake Potatoes:
- Preheat your oven to 400°F (204°C).
- Wash and scrub 4-6 medium Russet potatoes thoroughly, then pierce each potato several times with a fork to prevent bursting.
- Place potatoes directly on the oven rack or on a baking sheet and bake for 45-50 minutes, until fork-tender and the skin gives slightly when pressed.
- Tip: For crispier skins, rub potatoes with olive oil and a pinch of salt before baking.
- Cook Ground Beef:
- While potatoes bake, heat a large skillet over medium heat.
- Add 1 pound lean ground beef and cook, breaking it apart with a spatula, until browned and no longer pink, about 5-7 minutes. Drain excess grease to avoid a greasy filling.
- Tip: Use a slotted spoon to remove beef if draining, leaving a little fat for flavor.
- Season Beef:
- Stir in 1 packet (1 oz) taco seasoning and ½ cup water, mixing well to coat the beef.
- Simmer for 5 minutes, stirring occasionally, until the mixture thickens and flavors meld.
- Tip: Taste and adjust seasoning with extra salt or spice if needed; keep warm until potatoes are ready.
- Prepare Potatoes:
- Remove baked potatoes from the oven and let cool for 1-2 minutes for easier handling.
- Carefully slice each potato open lengthwise and fluff the insides with a fork to create a fluffy base for toppings.
- Tip: Use oven mitts to handle hot potatoes, and cut a deep slit to maximize filling space.
- Assemble and Serve:
- Spoon the seasoned beef generously over each potato, dividing evenly (about ¼ cup per potato).
- Top each with 2-3 tablespoons shredded sharp cheddar cheese, 1-2 tablespoons sour cream, 1 tablespoon chopped green onions, and 1-2 tablespoons diced fresh tomatoes.
- Serve immediately while hot and the cheese is melty (makes 4-6 servings).
- Tip: Set up a topping bar for customizable potatoes, letting everyone add their favorites.
Cooking Tips:
- Test Potato Doneness: Insert a fork into the center; it should slide in easily. If not, bake 5-10 minutes more.
- Keep Beef Warm: If potatoes need extra baking time, reduce beef to low heat and cover to prevent drying out.
- Melt Cheese: For extra melty cheese, pop assembled potatoes under the broiler for 1-2 minutes, watching closely to avoid burning.