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Loaded Taco Potatoes

A hearty mashup of fluffy baked potatoes and zesty taco night favorites. Crispy potato skins filled with seasoned beef, cheese, and fresh toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 Potatoes
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

The Potatoes
  • 4 large Russet potatoes scrubbed and dried
  • 2 tbsp olive oil
  • 1 tbsp sea salt coarse
Taco Filling
  • 1 lb ground beef lean
  • 1 packet taco seasoning or homemade blend
  • 0.5 cup water
Toppings
  • 1 cup cheddar cheese shredded
  • 0.5 cup sour cream
  • 0.5 cup guacamole
  • 2 whole Roma tomatoes diced

Equipment

  • Baking sheet
  • Large Skillet
  • Chef Knife
  • Cheese Grater

Method
 

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean and dry thoroughly.
  2. Poke holes in potatoes with a fork. Rub skins with olive oil and coat generously with sea salt.
  3. Place potatoes directly on oven rack or baking sheet. Bake for 45-60 minutes until skin is crisp and inside is tender.
  4. While potatoes bake, brown ground beef in a skillet over medium heat until fully cooked. Drain excess grease.
  5. Stir in taco seasoning and water. Simmer on low for 3-5 minutes until sauce thickens.
  6. Slice baked potatoes open lengthwise and fluff the insides with a fork.
  7. Spoon seasoned meat into the potatoes and immediately top with shredded cheese so it melts.
  8. Finish with dollops of sour cream, guacamole, and diced tomatoes. Serve warm.

Notes

For extra crispy skin, do not wrap the potatoes in foil while baking.