Get ready to transform your weeknight dinner routine with these incredible Taco Loaded Baked Potatoes. This recipe combines the fluffy, comforting goodness of a perfect baked potato with the savory, spicy excitement of your favorite tacos. It’s a simple, customizable, and utterly delicious meal that solves the “what’s for dinner?” dilemma in the most satisfying way possible. If you love tacos and potatoes, this is the mashup you’ve been waiting for.
We’re not just stuffing a potato; we’re creating an experience. Imagine a perfectly baked Russet potato, skin crispy and salted, with an inside as fluffy as a cloud. Now, load it up with deeply seasoned taco meat, melted sharp cheddar cheese, cool sour cream, and all your favorite toppings. It’s a complete meal in one perfect package.
Why You’ll Love This Taco Loaded Baked Potatoes Recipe
This isn’t just another dinner recipe; it’s a game-changer for busy weeknights and fun weekend meals alike. It’s a family-friendly dish that everyone can customize to their own liking.
- Perfectly Balanced: It combines protein, carbs, and veggies into one hearty and satisfying meal. No need for complicated side dishes!
- Incredibly Versatile: Set up a topping bar and let everyone build their own creation. It’s perfect for picky eaters and creative cooks.
- Meal-Prep Friendly: You can easily bake the potatoes and prepare the taco meat in advance, making assembly a breeze on a busy night.
- Budget-Friendly: Using simple, wholesome ingredients like potatoes and ground beef, this recipe is easy on the wallet without skimping on flavor. For a different take on a hearty meal, check out this amazing classic beef stew recipe.
The Key Ingredients for Perfect Taco Stuffed Potatoes
The beauty of this recipe lies in its simplicity. We use pantry staples to create a meal that tastes like it came from a specialty restaurant.
For the Baked Potatoes
- Russet Potatoes: These are non-negotiable for the best results. Their high starch content makes them incredibly light and fluffy on the inside, while their thick skin gets wonderfully crispy.
- Olive Oil: A light coating helps the skin crisp up beautifully in the oven.
- Coarse Sea Salt: This not only seasons the skin but also helps draw out moisture, contributing to that perfect crispy texture.
For the Taco Meat
- Ground Beef: We recommend an 80/20 or 85/15 blend for the perfect balance of flavor and juiciness.
- Taco Seasoning: Use your favorite store-bought packet or a homemade blend of chili powder, cumin, paprika, onion powder, and garlic powder.
- Onion & Garlic: These aromatics build a deep, savory flavor base for the meat.
- Tomato Sauce: A small amount adds moisture and a touch of tanginess to the taco filling.
The Best Toppings
This is where you can truly make the dish your own! Here are a few of our favorites:
- Shredded Cheddar or Monterey Jack Cheese
- Sour Cream or Greek Yogurt
- Guacamole or Diced Avocado
- Salsa or Pico de Gallo
- Sliced Jalapeños (fresh or pickled)
- Chopped Cilantro & Green Onions
- Crushed Tortilla Chips for extra crunch
Step-by-Step Instructions
Follow these simple steps to create the ultimate Taco Loaded Baked Potatoes.
Step 1: Prepare and Bake the Potatoes
First, preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly under running water and pat them completely dry with a paper towel. This is a crucial step for achieving crispy skin! Pierce each potato several times with a fork. Rub them all over with olive oil and sprinkle generously with coarse sea salt. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until the skin is crisp and the inside is easily pierced with a fork.
Step 2: Cook the Taco Meat
While the potatoes are baking, you can prepare the filling. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s browned all over. Drain off any excess grease. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Finally, add the taco seasoning and tomato sauce, stirring well to combine. Let it simmer for 5 minutes for the flavors to meld.
Step 3: Assemble Your Masterpiece
Once the potatoes are done, let them cool for a minute or two. Slice them open lengthwise, being careful not to cut all the way through. Use a fork to fluff up the inside. Now for the fun part: load them up! Start with a generous spoonful of the taco meat, followed by a handful of shredded cheese. Add a dollop of sour cream, some salsa, and any other toppings your heart desires. Serve immediately and enjoy the deliciousness!
Pro Tips for the Best Loaded Baked Potatoes
Want to elevate your potato game? Here are a few expert tips.
- Don’t Use Foil: Wrapping potatoes in foil steams them, resulting in soft, soggy skins. For a truly crispy exterior, bake them directly on the oven rack. If you’re looking for another crispy favorite, try these crispy roasted cauliflower florets.
- Season Generously: Be liberal with the salt on the potato skins. It makes a huge difference in flavor and texture.
- Fluff with a Fork: Once the potato is sliced open, use a fork to mash and fluff the insides before adding toppings. This creates a perfect base for all the fillings. Looking for another great bowl-based meal? Try our delicious taco rice bowl.
Delicious Variations to Try
This recipe is a fantastic starting point for creativity. Try one of these delicious twists:
- Ground Turkey or Chicken: For a leaner option, substitute the ground beef with ground turkey or chicken.
- Vegetarian Delight: Swap the meat for black beans, corn, and bell peppers for a hearty vegetarian version.
- Spicy Kick: Add a pinch of cayenne pepper or a chopped chipotle in adobo sauce to the meat for an extra layer of heat.
- Breakfast Style: Top with scrambled eggs, bacon, and cheese for a breakfast-for-dinner treat. If you’re a breakfast fan, you’ll love this easy breakfast casserole.
Storage and Reheating Instructions
Store leftover components separately for the best results. Keep the baked potatoes, taco meat, and cold toppings in airtight containers in the refrigerator for up to 3 days.
To reheat, place the potato on a baking sheet and heat in a 350°F (175°C) oven for 15-20 minutes, or until warmed through. You can also microwave it, but the oven method is best for keeping the skin crispy. Reheat the taco meat in a skillet or the microwave before assembling.
Frequently Asked Questions
Yes! This recipe is great for meal prep. You can bake the potatoes and cook the taco meat up to 2-3 days in advance. Store them in separate airtight containers in the refrigerator. When you’re ready to eat, simply reheat and assemble.
The secret to crispy skin is to bake the potatoes unwrapped, directly on the oven rack. Make sure the potatoes are completely dry, rub them with oil, and season generously with coarse salt before baking. Avoid using foil, as it steams the potatoes and makes the skin soft.
Store any leftover components separately in airtight containers in the fridge. To reheat, warm the potato in a 350°F (175°C) oven for 15-20 minutes to keep the skin crisp. Reheat the taco meat in a skillet, then assemble the potato with fresh toppings.
For a delicious vegetarian version, you can replace the ground beef with a can of black beans or pinto beans, mixed with sautéed corn, diced bell peppers, and onions. A plant-based ground meat substitute also works wonderfully.
Russet potatoes are the best choice. Their high starch content results in a light, fluffy interior, and their thick skin becomes perfectly crisp in the oven, creating the ideal base for all your toppings.
The Ultimate Weeknight Dinner Hero
These Taco Loaded Baked Potatoes are more than just a recipe—they’re a solution to boring weeknight meals. They are guaranteed to become a new family favorite. We hope you love making and eating this incredible dish. If you do, we’d love for you to share your creations on Pinterest and leave a comment below!
Taco Loaded Baked Potatoes Recipe
Taco Loaded Baked Potatoes: The Ultimate Comfort Food Mashup
Ingredients
Equipment
Method
- 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.
- 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.
- 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
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.
