Taco Potatoes

This loaded taco potato recipe transforms basic baked potatoes into a Mexican-inspired feast that satisfies even the heartiest appetites. The fluffy interior of perfectly baked potatoes creates the ideal canvas for savory taco meat and all your favorite toppings, making dinner both fun and filling without complicated techniques.

I first created these taco potatoes during a particularly busy sports season when we needed hearty meals that could accommodate different eating schedules. My teenage son now requests them weekly claiming they satisfy his hunger better than regular tacos.

Ingredients

• Russet potatoes: Ideal for baking due to their starchy flesh and sturdy skin that crisps beautifully
• Lean ground beef: Provides protein without excessive grease, look for 90/10 or 93/7 for best results
• Taco seasoning packet: Offers convenience but you can make your own blend for controlling sodium and spice levels
• Shredded lettuce: Adds fresh crunch and nutrition, choose romaine for extra vitamins
• Cheddar cheese: Melts perfectly into the hot potato and meat mixture, freshly grated melts better than pre-shredded
• Sour cream: Provides cooling creaminess that balances the spices
• Salsa: Adds moisture and bright flavor, choose your preferred heat level
• Guacamole: Contributes healthy fats and rich flavor, ripe avocados with slight give when pressed make the best version
• Green onions: Bring a mild onion flavor without overwhelming the dish, slice them thinly for best presentation

Step-by-Step Instructions

Prepare the potatoes:

Thoroughly scrub potatoes under cool running water to remove all dirt. Dry completely with paper towels before pricking 8 to 10 times with a fork to allow steam to escape during baking. Rub each potato lightly with olive oil and sprinkle with kosher salt before wrapping in foil. This extra step creates a more flavorful skin and helps maintain moisture within the potato.

Brown the meat:

Heat a large skillet over medium-high heat until hot. Add ground beef and break it into small crumbles using a wooden spoon. Cook for 5 to 7 minutes stirring occasionally until no pink remains. Drain thoroughly using a colander to remove excess fat which prevents a greasy final dish.

Season the meat:

Return drained meat to skillet and add taco seasoning plus water according to packet directions, typically 2/3 cup. Stir well to combine ensuring all meat is coated evenly with seasoning. Bring mixture to a gentle boil then reduce heat to maintain a simmer. Cook uncovered for 10 minutes stirring occasionally until liquid reduces and creates a thick sauce that clings to the meat.

Prepare the potatoes for filling:

Remove baked potatoes from oven and allow to cool for 5 minutes so they can be handled. Remove foil carefully as steam will escape. Using a sharp knife cut an oval opening along the top of each potato. Gently press ends of potato inward to create a wider opening for toppings. Fluff the interior with a fork to create a fluffy base for toppings.

Assemble and serve:

Spoon about 1/3 cup of taco meat into each potato creating a generous layer. Add toppings in logical order, cheese first so it melts slightly from the heat, followed by lettuce, salsa, sour cream and guacamole. Finish with sprinkle of green onions for color and flavor. Serve immediately while potatoes are still warm.

The taco seasoning is truly the star ingredient here. After experimenting with several brands I now prefer creating my own blend with cumin chili powder garlic powder and a pinch of oregano. My grandmother always said the secret to good Mexican inspired food is toasting your spices briefly before adding liquids and this small step elevates these simple potatoes to something truly special.

Storage Solutions

These taco potatoes store beautifully when components are kept separate. Baked potatoes can be refrigerated for up to 4 days and reheated in a 350°F oven for 15 minutes until warmed through. The seasoned meat mixture stays fresh in an airtight container for 3 days. I recommend preparing fresh toppings just before serving as lettuce wilts and dairy products can separate after storage. For meal prep I often batch cook potatoes and meat on Sunday then enjoy quick assembly meals throughout the week.

Dietary Adaptations

This versatile recipe accommodates numerous dietary needs with simple adjustments. For dairy free diners substitute plant based cheese and cashew cream for traditional dairy products. Gluten sensitive eaters should verify taco seasoning ingredients or mix their own using certified gluten free spices. Lower carb versions can utilize sweet potatoes or even roasted cauliflower heads as the base. For those watching sodium intake reduce taco seasoning or create your own without added salt relying on herbs and spices for flavor.

Serving Suggestions

Transform this meal into a festive dinner experience by creating a taco potato bar. Arrange toppings in colorful bowls and let everyone customize their potatoes according to preference. Serve with a simple side salad dressed with lime vinaigrette to complement the Mexican flavors. For entertaining I often offer unexpected toppings like pickled red onions sliced black olives or corn salsa which add exciting flavor dimensions. Complete the meal with a light dessert such as cinnamon sugar dusted apple slices or fresh mango drizzled with honey.