Taco Loaded Baked Potatoes (Printable Version)
Baked potatoes stuffed with taco beef, cheddar, sour cream, and fresh toppings.
# Everything You’ll Need:
→ Main Ingredients
01 -
4 large russet potatoes, scrubbed clean
02 -
1 pound ground beef (90% lean)
03 -
1 packet taco seasoning (1 oz)
04 -
2/3 cup water
05 -
1 cup shredded cheddar cheese
06 -
1/2 cup sour cream
07 -
1/4 cup sliced green onions
08 -
1/2 cup diced tomatoes
# Steps to Cook:
01 -
Preheat oven to 400°F (200°C). Rinse and dry potatoes, then pierce each one 6–8 times with a fork. Bake directly on the oven rack for 45–50 minutes until fork-tender with crispy skins.
02 -
Heat a large skillet over medium heat. Add ground beef and break apart with a wooden spoon. Cook for 7–8 minutes, stirring occasionally, until browned and fully cooked. Drain excess fat.
03 -
Stir taco seasoning into the beef. Add water and mix well. Simmer for 5 minutes, stirring occasionally, until thickened and meat is coated.
04 -
Remove potatoes from the oven and let rest for 2 minutes. Slice lengthwise without cutting through entirely. Squeeze ends to open and fluff insides with a fork.
05 -
Fill each potato with taco beef. Top immediately with shredded cheddar so it melts. Add a dollop of sour cream, then sprinkle with green onions and diced tomatoes. Serve hot.
# Extra Suggestions:
01 -
Let potatoes rest for 5 minutes after baking for easier handling and a fluffier interior.
02 -
Make ahead by preparing potatoes and taco beef separately, then assemble just before serving.
03 -
Add extra toppings like avocado, jalapeños, or salsa for a personalized twist.