Taco Loaded Baked Potatoes (Printable Version)
Crisp-skinned baked potatoes piled with seasoned taco meat, cheese, avocado and bright salsa — a customizable main.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
→ Taco Meat
02 - 1 pound ground beef or substitute with ground turkey or plant-based crumbles
03 - 1 tablespoon olive oil
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons taco seasoning
07 - 1/3 cup water
08 - Salt and pepper, to taste
→ Toppings
09 - 1 cup shredded cheddar or Mexican blend cheese
10 - 1 cup cherry tomatoes, diced
11 - 1/2 cup sour cream
12 - 1/2 cup sliced black olives
13 - 1/4 cup chopped fresh cilantro
14 - 1 avocado, diced
15 - 2 green onions, sliced
16 - Salsa or hot sauce, to taste
# How To Make It:
01 - Preheat oven to 400°F. Poke potatoes several times with a fork, coat with olive oil and a sprinkle of salt, and place directly on oven rack. Bake for 60 to 70 minutes until skins are crisp and insides are tender.
02 - While potatoes bake, heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 2 to 3 minutes. Add minced garlic and sauté for 30 seconds.
03 - Add ground beef to skillet and cook, breaking up with a spoon, until evenly browned and cooked through. Drain excess fat if needed.
04 - Sprinkle taco seasoning over browned meat, pour in water, and stir thoroughly. Let simmer for 3 to 4 minutes until mixture is thickened. Season with salt and pepper as desired.
05 - Let baked potatoes cool briefly, then cut a lengthwise slit in each. Gently fluff potato flesh with a fork to create space for filling.
06 - Generously fill potatoes with prepared taco meat. Top with shredded cheese, diced tomatoes, sour cream, black olives, avocado, sliced green onions, chopped cilantro, and salsa or hot sauce to taste.
07 - Serve immediately, allowing diners to further customize toppings to their preference.
# Expert Suggestions:
01 -
- You get fluffy baked potatoes bursting with savory taco flavor and all the fixings—no tortillas necessary.
- It’s endlessly customizable, so everyone gets their perfect potato (and it only looks like a lot of work).
02 -
- One time I rushed the potatoes and didn’t bake them long enough—don’t do this or you’ll get gummy insides instead of fluffy clouds.
- Letting taco meat simmer long enough helps the spices mellow and meld; don’t skimp on this step even if everyone is hungry.
03 -
- Bake the potatoes directly on the oven rack for the crispiest skin—they need that exposure to heat all around.
- Letting everyone add their toppings right at the table is half the fun and keeps everything at its best.