Taco Potatoes (Print version)
Fluffy baked potatoes loaded with seasoned taco beef, melted cheese, sour cream, salsa, and fresh toppings for an easy dinner.
# Ingredients:
For the potatoes
01 -
4 large russet potatoes, about 10-12 oz (280-340 g) each
02 -
1 tablespoon olive oil
03 -
1 teaspoon kosher salt
For the taco beef
04 -
1 lb (450 g) lean ground beef
05 -
2 teaspoons chili powder
06 -
1 teaspoon ground cumin
07 -
1 teaspoon smoked paprika
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1/4 teaspoon black pepper
12 -
1/2 cup (120 ml) tomato sauce
13 -
1/4 cup (60 ml) water
For topping
14 -
1 cup (115 g) shredded cheddar or Mexican-blend cheese
15 -
1/2 cup (120 g) sour cream
16 -
1/2 cup (130 g) salsa or pico de gallo, drained if watery
17 -
1 cup (45 g) shredded lettuce
18 -
1 medium tomato, diced
19 -
2 green onions, thinly sliced
20 -
1/4 cup chopped cilantro, optional
21 -
1 lime, cut into wedges
# Instructions:
01 -
Heat the oven to 425°F. Scrub the potatoes, dry them well, pierce each one several times, rub with olive oil, and sprinkle with salt. Bake directly on the oven rack for 45-55 minutes, until the skins are crisp and the centers are tender.
02 -
When the potatoes have about 15 minutes left, cook the ground beef in a large skillet over medium-high heat for 6-8 minutes. Break it into small crumbles and drain excess fat if needed.
03 -
Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add tomato sauce and water, then simmer for 4-5 minutes until the filling is glossy and spoonable.
04 -
Let the potatoes rest for 3 minutes. Cut each one lengthwise through the top and press the ends gently to open. Fluff the inside with a fork.
05 -
Sprinkle cheese into each hot potato first so it begins to melt. Spoon the taco beef over the top.
06 -
Top with sour cream, salsa, lettuce, tomato, green onion, cilantro, and lime wedges. Serve right away while the potatoes are hot and the toppings are fresh.
# Good to know:
01 -
Use russet potatoes for the fluffiest centers and crispest skins.
02 -
For gluten-free Taco Potatoes, verify that all spices, salsa, and shredded cheese are labeled gluten-free.
03 -
Leftover beef and baked potatoes keep best when stored separately.