Save
These taco-stuffed spuds make an amazing hearty dinner that works for any night. Soft fluffy potatoes come loaded with taco-seasoned ground beef gooey cheddar a dollop of sour cream sliced green onions and juicy tomato chunks. It is a perfect mix of comfort and bold flavors all in one dish. They are super simple to make and always win over everyone at the table by combining Mexican spices with homey baked potatoes. Serve them hot from the oven for a dinner that will make everyone smile.
Ingredients
- Ground beef: gives you that filling protein kick go for ninety percent lean to get good taste without too much fat
- Russet potatoes: create that amazing contrast between the crisp outside and soft inside grab ones that feel solid with no greenish parts
- Taco seasoning packet: brings all that Mexican flavor fast or mix up your own from spices you already have
- Water: makes sure the seasoning sticks to all the meat and turns into a nice sauce
- Cheddar cheese: adds that gooey rich layer shred it yourself for the best melt
- Sour cream: gives that cool tang that balances out the spicy meat
- Green onions: add a light oniony punch without taking over the whole dish
- Diced tomatoes: throw in some juicy bits and bright color
Instructions
- Prepare The Potatoes:
- Rinse potatoes well in cold water and brush off any dirt. Pat them dry then poke each one six to eight times with a fork so steam can get out while cooking. Put them right on the middle oven rack at four hundred degrees Fahrenheit and cook for forty five to fifty minutes until you can easily slide a fork into them and the skins feel crispy.
- Brown The Beef:
- Get a big skillet really hot over medium heat. Toss in your ground beef and break it up into tiny bits with a wooden spoon. Keep cooking about seven to eight minutes and stir now and then until you do not see any pink and all the meat looks brown. Tip the pan carefully and scoop out extra fat.
- Season The Meat:
- Dump the whole taco seasoning packet over your cooked beef and mix it all around. Pour in the water and stir everything together. Let it bubble gently for about five minutes giving it a stir occasionally until the liquid gets thicker and coats all the meat pieces.
- Prepare Potatoes:
- Use oven mitts to take out the potatoes and let them sit for two minutes so you do not burn your fingers. Set each one on a plate and cut down the middle lengthwise but not all the way through. Push the ends toward the middle to open them up. Fluff the insides with a fork to make room for toppings.
- Assemble And Serve:
- Scoop plenty of the warm taco meat into each potato opening. Top with cheese right away so it starts to melt from the heat. Add a big dollop of sour cream then sprinkle green onions and tomatoes on top. Serve while everything is still hot.
Save
You can totally prep these taco potatoes ahead of time. The potatoes can be baked and the meat cooked up to two days before. Just keep them apart in the fridge. When you are ready to eat warm the potatoes in a three hundred fifty degree oven for fifteen minutes and heat the meat in a pan or microwave. Add your fresh toppings right before serving. If you have any leftover loaded potatoes they will keep in the fridge for up to three days though the toppings might not stay as crisp.
Ingredient Substitutions
This dish works with tons of swaps based on what you like or need. Ground turkey or chicken are great lighter options and plant based crumbles work amazingly for veggie lovers. Try sweet potatoes instead of russets for extra nutrients and a slight sweetness that goes really well with the spicy meat. If you cannot do dairy use non dairy cheese and swap the sour cream for guacamole which gives you that same creamy texture and tangy taste.
Serving Suggestions
Make dinner fun with a do it yourself taco potato bar. Just put out extra toppings like black olives chopped avocado pickled jalapenos fresh cilantro lime wedges and hot sauce. Everyone loves building their own creation. Want something lighter Serve half potatoes with a simple green salad tossed in lime dressing. These also go great with Mexican style corn on the cob just brush with butter and sprinkle with chili powder.
Recipe FAQs
- → How Can I Ensure My Potatoes Are Evenly Baked?
Poke holes all over the potatoes before baking and flip them halfway through. Bake at 400°F (200°C) for 45–50 minutes until fork-tender.
- → Can I Use Sweet Potatoes Instead Of Russet Potatoes?
Yes, sweet potatoes are a delicious swap. They add a subtle sweetness that pairs well with the savory taco filling.
- → What Other Toppings Can I Use?
Try avocado, black beans, pickled jalapeños, salsa, or a squeeze of lime for added flavor and variety.
- → Can I Make This Meal Ahead Of Time?
Absolutely. Bake the potatoes and cook the meat ahead, store separately, then reheat and assemble just before serving.
- → How Do I Make This Dish Vegetarian?
Use plant-based crumbles or black beans seasoned with taco spices for a meatless version that's just as satisfying.
- → What Type Of Cheese Works Best?
Cheddar melts well and adds richness, but Monterey Jack or a Mexican blend are also tasty choices for variety.