These taco loaded baked potatoes turn simple oven-baked potatoes into a hearty, satisfying family dinner. Fluffy russet potatoes are filled with savory seasoned ground beef, melted cheddar cheese, and fresh toppings, giving you all the bold taco flavors in a comforting, all-in-one meal that feels both familiar and exciting.
Why You’ll Love This Recipe
This recipe is perfect for busy weeknights because most of the cooking happens in the oven with very little hands-on time. It’s a complete meal with protein, vegetables, and starch all in one dish, so there’s no need to worry about side dishes. Everyone can customize their own potato with their favorite toppings, making it especially family-friendly and ideal for picky eaters. It’s also budget-conscious, using everyday pantry staples to create a filling and impressive dinner. Best of all, it’s naturally gluten-free and easy to adapt to different dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound lean ground beef
4 to 6 medium russet potatoes
1 packet (1 ounce) taco seasoning
½ cup water
1 cup sharp cheddar cheese, shredded
½ cup sour cream
¼ cup green onions, chopped
½ cup fresh tomatoes, diced
2 tablespoons olive oil
1 teaspoon coarse salt
Directions
Preheat the oven to 400°F. Wash and scrub the potatoes thoroughly, then dry them well. Pierce each potato several times with a fork to allow steam to escape. Rub the skins with olive oil and sprinkle evenly with coarse salt. Place the potatoes directly on the oven rack and bake for 45 to 50 minutes, until the skins are crisp and a fork slides easily into the center.
While the potatoes are baking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no longer pink, about 7 to 8 minutes. Carefully drain off any excess fat.
Sprinkle the taco seasoning evenly over the cooked beef and pour in the water. Stir well to combine, then let the mixture simmer for about 5 minutes, stirring occasionally, until slightly thickened and well coated.
Remove the baked potatoes from the oven and let them cool for a couple of minutes. Slice each potato lengthwise down the center without cutting all the way through. Gently press the ends to open them up and fluff the inside with a fork.
Spoon the hot taco meat generously into each potato. Top immediately with shredded cheddar cheese so it melts, then finish with sour cream, green onions, and diced tomatoes. Serve hot.
Servings and timing
This recipe serves 4 to 6 people, depending on potato size and appetite.
Preparation time is about 10 minutes, cooking time is approximately 55 minutes, and total time is around 65 minutes.
Variations
You can easily swap the ground beef for ground turkey or chicken for a lighter option. For a vegetarian version, replace the meat with seasoned black beans, plant-based crumbles, or sautéed vegetables. Sweet potatoes can be used instead of russet potatoes for a slightly sweeter and more nutritious twist. For a dairy-free version, use dairy-free cheese and replace sour cream with mashed avocado or a simple guacamole.
Storage/Reheating
Store leftover potatoes and taco meat separately in airtight containers in the refrigerator for up to 3 days. Reheat the potatoes in the oven at 350°F for about 15 minutes or in the microwave until warmed through. Reheat the meat separately, then assemble with fresh toppings just before serving for the best texture and flavor.
FAQs
Can I make taco loaded baked potatoes ahead of time?
Yes, you can bake the potatoes and prepare the taco meat up to two days in advance. Store them separately and reheat before assembling.
What type of potatoes work best for this recipe?
Russet potatoes are ideal because they have thick skins and fluffy interiors that hold toppings well.
How do I get extra crispy potato skins?
Rubbing the skins with olive oil and coarse salt before baking helps create a crisp, flavorful exterior.
Can I cook the potatoes in the microwave?
Yes, you can microwave pierced potatoes for 8 to 12 minutes depending on size, but the texture will be less crispy than oven-baked.
Is this recipe spicy?
The spice level depends on the taco seasoning used. Choose mild seasoning if you prefer less heat.
Can I freeze the taco meat?
Yes, the cooked taco meat freezes well for up to 2 months. Thaw and reheat before using.
What other toppings can I add?
You can add black beans, corn, avocado, jalapeños, cilantro, or your favorite sauces.
How do I keep the potatoes from getting soggy?
Drain excess grease from the meat and avoid wrapping potatoes in foil while baking.
Are these potatoes suitable for meal prep?
Yes, they work well for meal prep when components are stored separately and assembled fresh.
Can I make this recipe for a crowd?
Absolutely. Simply increase the number of potatoes and double or triple the taco meat as needed.
Conclusion
Taco loaded baked potatoes are the perfect blend of comfort food and bold Tex-Mex flavor. They’re easy to prepare, endlessly customizable, and satisfying enough to please the whole family. Whether you’re feeding a busy household or looking for a simple dinner that still feels special, this recipe delivers big flavor with minimal effort.
Taco Loaded Baked Potatoes are crispy-skinned russets filled with seasoned ground beef, melted cheddar, and fresh taco toppings. A hearty, customizable Tex-Mex-inspired dinner perfect for busy nights or family meals.
Ingredients
4–6 medium russet potatoes
2 tbsp olive oil
1 tsp coarse salt
1 lb lean ground beef
1 packet (1 oz) taco seasoning
½ cup water
1 cup shredded sharp cheddar cheese
½ cup sour cream
¼ cup chopped green onions
½ cup diced fresh tomatoes
Instructions
Preheat oven to 400°F (200°C). Scrub and dry potatoes, then prick with a fork. Rub with olive oil, sprinkle with salt, and bake directly on the oven rack for 45–50 minutes until fork-tender.
Meanwhile, cook ground beef in a skillet over medium heat for 7–8 minutes until browned. Drain excess fat.
Stir in taco seasoning and water. Simmer for 5 minutes until thickened. Set aside.
Once potatoes are done, slice each down the middle and fluff the inside with a fork.
Spoon taco meat into each potato, top with shredded cheese, sour cream, green onions, and tomatoes. Serve hot.
Notes
Swap ground beef for turkey or plant-based meat for a lighter version.
Use sweet potatoes for a different twist.
Top with avocado, salsa, or jalapeños for extra flavor.
