Taco Loaded Baked Potatoes (Print Version)
Crisp potatoes topped with taco beef, cheese, sour cream, and fresh veggies. Flavor in every bite.
# Ingredients:
→ Base ingredients
01 -
454 g lean ground beef
02 -
4–6 medium Russet potatoes
03 -
28 g taco seasoning
04 -
120 ml water
→ Delicious toppings
05 -
120 g sharp cheddar cheese, shredded
06 -
120 ml sour cream
07 -
25 g green onions, chopped
08 -
85 g fresh tomatoes, diced
# Instructions:
01 -
Wash and scrub the potatoes thoroughly. Pierce each potato several times with a fork to prevent bursting. Arrange the potatoes on an oven rack and bake at 200°C for 45–50 minutes until fork-tender and the skin yields slightly to pressure.
02 -
While potatoes bake, heat a large skillet over medium heat. Add lean ground beef and cook until browned and cooked through, breaking up any clumps. Drain excess grease if necessary.
03 -
Add taco seasoning and water to the browned beef. Stir to combine thoroughly and simmer for 5 minutes, stirring occasionally, until the mixture thickens and flavors are blended.
04 -
Once baked, carefully slice each potato lengthwise. Fluff the interiors with a fork to create space for toppings.
05 -
Spoon seasoned beef over the fluffed potatoes. Top immediately with shredded cheddar, sour cream, chopped green onions, and diced tomatoes. Serve while hot and cheese is melted.
# Notes:
01 -
Rubbing potato skins with salt and olive oil before baking creates an extra flavorful and crispy skin.
02 -
These potatoes can be customized with additional toppings such as black beans, jalapeños, avocado, fresh cilantro, or hot sauce.
03 -
Potatoes can be baked in advance and reheated in the microwave, making this dish suitable for meal prep.
04 -
Substitute ground turkey for beef or use only beans and vegetables for a lighter or vegetarian version.