Hearty, satisfying, and packed with Tex-Mex flavor, Taco Loaded Baked Potatoes are a comfort food favorite that brings together crispy baked potatoes and savory taco-seasoned beef. Topped with melty cheddar, cool sour cream, juicy tomatoes, and fresh green onions, this dish turns a simple spud into a full-on dinner experience. It’s an easy, family-friendly recipe that hits the spot every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb lean ground beef
4–6 medium russet potatoes, washed and scrubbed
1 oz taco seasoning packet
½ cup water
1 cup sharp cheddar cheese, shredded
½ cup sour cream
¼ cup green onions, chopped
½ cup fresh tomatoes, diced
Olive oil (optional, for crispier skins)
Salt (optional, for seasoning potato skins)
Directions
I preheat the oven to 400 °F (205 °C) and pierce each potato several times with a fork to let steam escape. For extra-crispy skins, I like to rub the skins with olive oil and a little salt.
I place the potatoes directly on the oven rack and bake for 45–50 minutes, until they’re tender on the inside and crisp on the outside.
While the potatoes are baking, I brown the ground beef in a skillet over medium heat, breaking it up as it cooks.
Once the beef is fully cooked, I drain off any grease, then add the taco seasoning and water. I stir everything well and let it simmer for about 5 minutes until thickened.
When the potatoes are ready, I carefully slice them open lengthwise and fluff the insides with a fork.
I spoon the taco beef into each potato, then top with cheddar cheese (so it melts over the hot meat), sour cream, green onions, and diced tomatoes.
I serve them hot and loaded.
Servings and timing
Servings: 4–6 loaded potatoes
Prep Time: 10 minutes
Cooking Time: 55 minutes
Total Time: 65 minutes
Calories: Approximately 425 kcal per serving
Variations
I sometimes swap the ground beef for ground turkey or shredded chicken for a leaner option.
For a vegetarian version, I use black beans or seasoned lentils in place of the beef.
Adding jalapeños, corn, or guacamole gives it even more taco-style flair.
I’ve also used sweet potatoes for a unique sweet-and-savory twist.
Storage/Reheating
I store any leftover loaded potatoes in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave for about 2–3 minutes or pop them into a 350°F oven until warmed through. If I’ve stored the toppings separately, I reassemble everything after reheating the potatoes and beef to keep the textures fresh.
FAQs
Can I make these baked potatoes ahead of time?
Yes, I often bake the potatoes and cook the taco beef in advance. When it’s time to serve, I just reheat and add the toppings.
Can I use a different kind of potato?
Absolutely. While I prefer russets for their fluffy texture, Yukon Golds or sweet potatoes also work well and offer different flavors.
How do I get extra crispy potato skins?
Rubbing the skins with olive oil and a sprinkle of salt before baking really helps. I also make sure to bake them directly on the oven rack.
What toppings go best with these taco baked potatoes?
I love cheddar, sour cream, tomatoes, and green onions, but I also use jalapeños, salsa, guacamole, black olives, or even crushed tortilla chips for added crunch.
Are these potatoes gluten-free?
Yes, as long as the taco seasoning is gluten-free, this recipe is naturally gluten-free. I always check the labels to be sure.
Conclusion
Taco Loaded Baked Potatoes are the perfect way to shake up taco night or reinvent the humble baked potato. They’re filling, flavorful, and totally customizable based on what I have in my fridge. Whether I’m feeding a crowd or just looking for something comforting and quick, this recipe always satisfies.
📖 Recipe:
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Taco Loaded Baked Potatoes
- Total Time: 65 minutes
- Yield: 4–6 loaded potatoes
- Diet: Gluten Free
Description
Taco Loaded Baked Potatoes combine crispy baked russet potatoes with savory taco-seasoned ground beef and classic Tex-Mex toppings like cheddar cheese, sour cream, tomatoes, and green onions. This hearty and customizable dish transforms a simple potato into a satisfying, all-in-one meal perfect for taco night or an easy family dinner.
Ingredients
1 lb lean ground beef
4–6 medium russet potatoes, washed and scrubbed
1 oz taco seasoning packet
½ cup water
1 cup sharp cheddar cheese, shredded
½ cup sour cream
¼ cup green onions, chopped
½ cup fresh tomatoes, diced
Olive oil (optional, for crispier skins)
Salt (optional, for seasoning potato skins)
Instructions
- Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork to allow steam to escape.
- For extra-crispy skins, rub potatoes with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for 45–50 minutes, until tender inside and crispy outside.
- While the potatoes bake, cook the ground beef in a skillet over medium heat, breaking it up as it browns.
- Drain excess grease from the beef, then stir in the taco seasoning and water. Simmer for about 5 minutes until thickened.
- Once baked, slice each potato lengthwise and fluff the inside with a fork.
- Spoon the taco beef into each potato and top with shredded cheddar so it melts over the hot meat.
- Add sour cream, green onions, and diced tomatoes on top.
- Serve hot and enjoy!
Notes
Swap beef with ground turkey or shredded chicken for a lighter option.
Use black beans or lentils for a vegetarian version.
Add jalapeños, corn, guacamole, or salsa for extra taco flair.
Try sweet potatoes for a unique twist on the recipe.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave (2–3 minutes) or in a 350°F oven until warm.
Reassemble with fresh toppings after reheating for best texture.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 loaded potato
- Calories: 425
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg
