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An extreme close-up of a rustic, perfectly baked potato with crispy, salt-flecked skin, ready to be stuffed with taco filling.

Taco Loaded Baked Potatoes: The Ultimate Comfort Food Mashup

Discover the ultimate comfort food with our Taco Loaded Baked Potatoes! Fluffy baked potatoes are filled with seasoned taco meat and your favorite toppings for an easy, delicious, and customizable weeknight dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Baked Potatoes
  • 4 large Russet potatoes scrubbed and dried
  • 1 tbsp olive oil
  • 1 tsp coarse sea salt
For the Taco Meat
  • 1 lb ground beef 85/15 recommended
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 packet taco seasoning or 2 tbsp homemade
  • 1/4 cup tomato sauce
For Topping
  • Shredded cheddar cheese, sour cream, salsa, guacamole, jalapeños for serving

Equipment

  • 1 Baking Sheet
  • 1 Large Skillet

Method
 

  1. Preheat oven to 400°F (200°C). Scrub potatoes and pat them completely dry. Pierce several times with a fork. Rub with olive oil and sprinkle generously with coarse sea salt. Place directly on the oven rack and bake for 50-60 minutes, until the skin is crisp.
  2. While potatoes bake, heat a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart. Drain excess grease. Add chopped onion and cook for 3-4 minutes until soft. Stir in minced garlic and cook for 1 more minute. Add taco seasoning and tomato sauce, stir to combine, and simmer for 5 minutes.
  3. Once potatoes are cooked, slice them open lengthwise. Fluff the inside with a fork. Fill with a generous portion of taco meat, then top with shredded cheese, sour cream, salsa, and your other favorite toppings. Serve immediately.

Notes

Crispy Skin Secret: Do not wrap the potatoes in foil! Baking them directly on the oven rack is key to getting that perfectly crispy, restaurant-style skin.
Make it Ahead: You can bake the potatoes and cook the taco meat up to 2 days in advance. Store them separately in the refrigerator and reheat before assembling for a super fast meal.