Description
Baked Russet potatoes loaded with taco-seasoned beef, melty cheese, sour cream, and fresh toppings—this easy dinner is hearty, cheesy, and totally crave-worthy.
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
Instructions
Prepare Potatoes:
Scrub potatoes clean and pierce several times with a fork.
Bake at 400°F (200°C) for 45–50 minutes or until fork-tender.
Cook the Taco Beef:
In a skillet over medium heat, brown ground beef until no pink remains.
Drain any excess fat.
Add taco seasoning and ½ cup water. Simmer for 5 minutes until thickened.
Assemble Loaded Potatoes:
Slice baked potatoes lengthwise and gently mash the insides with a fork.
Spoon taco beef mixture into each potato.
Top with shredded cheddar cheese, sour cream, chopped green onions, and diced tomatoes.
Serve:
Serve immediately while hot and gooey.
Notes
Swap ground beef for ground turkey or black beans for a lighter or vegetarian option.
Add extras like sliced jalapeños, avocado, or hot sauce for extra flavor.
Leftover taco beef can be stored and used for nachos or quesadillas.
To save time, microwave the potatoes (8–10 min) instead of baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dishes
- Method: Baked, Stovetop
- Cuisine: Mexican
