Name: Taco Loaded Baked Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mexican
Ingredients: Main Ingredients; 1 pound ground beef (90% lean); 4 to 6 medium Russet potatoes; 1 ounce taco seasoning mix (1 packet); ½ cup water; 1 cup cheddar cheese, shredded; ½ cup sour cream; ¼ cup green onions, chopped; ½ cup tomatoes, diced

Why I Love This Recipe

I love this recipe because it’s comfort food with a twist. It brings all the flavors of tacos—spiced beef, creamy sour cream, sharp cheddar, and fresh veggies—into a warm, soft baked potato shell. It’s super satisfying, and I can prep most of the ingredients while the potatoes are roasting in the oven. Plus, it’s a fun way to mix up taco night without needing tortillas.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef (90% lean)
4 to 6 medium Russet potatoes
1 ounce packet taco seasoning mix
½ cup water
1 cup shredded cheddar cheese
½ cup sour cream
¼ cup chopped green onions
½ cup diced tomatoes

Directions

I start by scrubbing the potatoes clean and poking them several times with a fork.
I bake them at 400°F (200°C) directly on a baking sheet for 45–50 minutes, until they’re fork-tender and the skin is crispy.
While the potatoes are baking, I brown the ground beef in a skillet over medium heat until no pink remains. I drain off the excess fat.
I add the taco seasoning and ½ cup of water to the cooked beef, then let it simmer for about 5 minutes until the mixture thickens.
Once the potatoes are done, I cut them lengthwise and gently mash the insides with a fork to fluff them up.
I top each potato generously with the seasoned taco beef.
I finish by adding shredded cheese, a dollop of sour cream, chopped green onions, and diced tomatoes.
I serve them hot—melty, gooey, and loaded with flavor.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

Variations

Add heat: I sprinkle on jalapeños or add a dash of hot sauce for some spice.
Make it vegetarian: I use black beans, lentils, or plant-based crumbles instead of ground beef.
Try different cheese: Pepper jack, Monterey Jack, or a Mexican blend also melt beautifully.
Add guacamole: A scoop of guac on top makes it even more indulgent.
Use sweet potatoes: For a different flavor profile, I swap in sweet potatoes for a slightly sweet and savory version.

Storage/Reheating

If I have leftovers, I store the potatoes and taco meat separately in airtight containers in the fridge for up to 3 days. To reheat, I microwave or bake the potatoes until warm, then top with the reheated taco beef and fresh toppings. The cheese melts nicely again when I give everything a quick zap in the microwave before serving.

FAQs

Can I microwave the potatoes instead of baking them?

Yes, when I’m short on time, I microwave the potatoes for about 8–10 minutes (depending on size), flipping halfway. They won’t have the same crispy skin, but they’re still delicious.

Can I use a different protein?

Absolutely. Ground turkey, chicken, or even shredded rotisserie chicken tossed in taco seasoning work just as well.

How do I make them ahead of time?

I bake the potatoes and cook the taco meat a day ahead, then reheat and assemble everything just before serving.

What kind of potatoes work best?

I stick with Russet potatoes because their starchy texture gives the perfect fluffy interior. They’re also large enough to hold all the toppings.

Can I make these dairy-free?

Yes! I skip the cheese and sour cream or use dairy-free alternatives. The flavor of the taco meat still carries the dish beautifully.

Conclusion

These Taco Loaded Baked Potatoes are everything I love in a comforting, crave-worthy dinner. They’re easy to make, packed with flavor, and endlessly adaptable to whatever I have in the fridge. Whether I’m feeding a family or just looking for a fun twist on taco night, this recipe delivers every time—cheesy, satisfying, and totally addictive.