Description
This delicious Taco Loaded Baked Potatoes recipe combines crispy roasted russet potatoes with flavorful seasoned ground beef and classic taco toppings like sharp cheddar cheese, sour cream, green onions, and fresh tomatoes. Perfect as a hearty meal or a satisfying dinner option, these loaded baked potatoes bring the flavors of a taco night into a comforting baked potato base.
Ingredients
Scale
For the Potatoes:
- 4-6 medium Russet potatoes
- Oil for rubbing (such as olive or vegetable oil)
- Salt, to sprinkle
For the Taco Meat:
- 1 pound lean ground beef
- 1 packet (1 oz) taco seasoning
- ½ cup water
For the Toppings:
- 1 cup sharp cheddar cheese, shredded
- ½ cup sour cream
- ¼ cup green onions, chopped
- ½ cup fresh tomatoes, diced
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Prepare the potatoes: Scrub the russet potatoes under running water to clean off any dirt and debris.
- Dry the potatoes: Use a clean towel to thoroughly dry each potato before seasoning.
- Pierce the potatoes: Use a fork to poke several holes in each potato to allow steam to escape during baking.
- Season the potatoes: Rub each potato with oil evenly and sprinkle with salt to enhance flavor and crisp the skin.
- Roast the potatoes: Place the potatoes on a baking sheet and roast in the preheated oven for 45 to 60 minutes, until tender inside and crispy outside.
- Cook the ground beef: While potatoes bake, brown the ground beef in a skillet over medium heat until fully cooked and no longer pink.
- Add seasoning: Drain any excess fat from the beef, then stir in taco seasoning and ½ cup water.
- Simmer the meat mixture: Let the beef and seasoning simmer for 5-7 minutes until the mixture thickens and flavors meld.
- Remove potatoes from oven: Once baked, take the potatoes out of the oven and allow them to cool slightly to handle safely.
- Prepare the potatoes for filling: Cut a slit down the center of each potato and fluff the insides gently with a fork to create a soft bed for the filling.
- Assemble the loaded potatoes: Spoon the seasoned ground beef into each potato, then top with shredded cheddar cheese, a dollop of sour cream, chopped green onions, and diced fresh tomatoes for a delicious taco-inspired meal.
Notes
- Russet potatoes are ideal for baking due to their starchy texture.
- For a spicier kick, add jalapeños or hot sauce to the toppings.
- To save time, you can microwave the potatoes for 5-6 minutes before roasting to reduce baking time.
- You can substitute ground beef with ground chicken or turkey for a leaner alternative.
- Leftover taco meat can be stored in the refrigerator for up to 3 days.
