Taco Loaded Baked Potatoes

by

Golden, crispy-skinned potatoes piled high with seasoned taco beef, melty cheese, and fresh toppings—it’s Tex-Mex meets comfort food, straight from Grandma’s kitchen.

  • Servings: 5

  • Prep Time: 10 minutes | Cook Time: 55 minutes | Total Time: 65 minutes

  • Cuisine: Tex-Mex

  • Skill Level: Beginner-Friendly

  • Dietary Tags: Gluten-Free • Customizable

✅ Ingredients

Base

  • Russet potatoes (4–6 medium)

  • Lean ground beef (1 lb)

  • Taco seasoning (1 oz packet)

  • Water (½ cup)

Toppings

  • Cheddar cheese (1 cup, shredded)

  • Sour cream (½ cup)

  • Green onions (¼ cup, chopped)

  • Fresh tomatoes (½ cup, diced)

🧑‍🍳 Instructions

  1. Bake scrubbed, fork-pierced potatoes at 400°F for 45–50 min until fork-tender.

  2. Brown ground beef in skillet; drain fat.

  3. Stir in taco seasoning + ½ cup water, simmer 5 minutes until thick.

  4. Slice open baked potatoes, fluff insides with fork.

  5. Top with seasoned beef, cheese, sour cream, tomatoes, and green onions.

  6. Serve hot—melty, crispy, and loaded with flavor!

💡 Notes

  • Rub skins with oil + salt for crispy texture.

  • Add jalapeños, black beans, or avocado for extra flavor.

  • Swap beef for turkey or beans for lighter/veg version.

  • Bake potatoes ahead for meal prep ease.

II. Brief Introduction

This Taco Loaded Baked Potato recipe brings together everything we love about Tex-Mex and comforting family classics. Inspired by Grandma Lily’s knack for hearty, no-fuss meals, these potatoes are crispy on the outside, fluffy on the inside, and piled high with bold taco beef and your favorite toppings. Whether you’re meal prepping or feeding a hungry crew, this dish delivers every time.

III. Step-by-Step Cooking Guide

1. Bake the Potatoes

  • Preheat oven to 400°F.

  • Scrub each Russet potato and pierce with a fork all over.

  • For extra-crispy skin, rub with olive oil and a pinch of salt.

  • Bake directly on rack or baking sheet for 45–50 minutes.

2. Make the Taco Meat

  • In a large skillet over medium heat, cook 1 lb ground beef until browned.

  • Drain any excess grease.

  • Stir in 1 packet taco seasoning and ½ cup water.

  • Simmer 5 minutes, stirring until thick and fragrant.

3. Assemble the Potatoes

  • Once potatoes are done, slice lengthwise and fluff insides with a fork.

  • Spoon over taco beef mixture generously.

  • Top with shredded cheddar, a dollop of sour cream, chopped tomatoes, and green onions.

Tip: Serve immediately for melty cheese perfection!

IV. Ingredient Details & Substitutions

Ingredient Highlights

  • Russet potatoes: Best for baking—fluffy insides, crisp skins.

  • Taco beef: Lean ground beef + classic taco seasoning makes it family-friendly and flavorful.

  • Cheddar cheese: Sharp cheddar balances the spice—feel free to swap with Monterey Jack or a blend.

Substitutions & Tips

  • Meat swap: Use ground turkey, chicken, or even lentils for a vegetarian version.

  • Dairy-free: Skip cheese/sour cream or sub with dairy-free alternatives.

  • Taco seasoning: Homemade? Mix chili powder, cumin, paprika, garlic powder, and oregano.

V. Variations & Serving Suggestions

  • Tex-Mex Twist: Add jalapeños, black beans, cilantro, or salsa.

  • Buffalo Style: Swap taco beef for shredded buffalo chicken + blue cheese drizzle.

  • Veggie Lover: Load with sautéed bell peppers, onions, corn, and beans.

Perfect Pairings:

  • Side salad with lime vinaigrette

  • Corn chips and guacamole

  • Iced tea or citrusy sparkling water

VI. Storage & Make-Ahead Tips

  • Potatoes: Can be baked 1–2 days ahead. Reheat in oven or microwave.

  • Meat: Cook ahead and store separately.

  • Assembly Tip: Store each topping separately if prepping in advance; assemble just before serving for best texture.

VII. Nutrition (per loaded potato, approx.)

  • Calories: ~400–450 kcal

  • Protein: ~24g

  • Carbs: ~35g

  • Fat: ~22g

  • Fiber: ~4g

  • Sodium: ~600mg (varies with seasoning/cheese)

VIII. FAQs

Q: Can I use sweet potatoes instead?
A: Absolutely! Sweet potatoes add a naturally sweet balance to the savory beef.

Q: How do I crisp the potato skin?
A: Rub with olive oil and bake directly on oven rack—no foil!

Q: Can I make this vegetarian?
A: Yes! Use beans, plant-based crumbles, or spiced lentils instead of ground beef.

Q: Is this freezer-friendly?
A: Freeze taco meat separately; potatoes are best fresh or refrigerated and reheated.

IX. Author’s Note

This is one of those hearty meals I first tried at my friend Lily Chen’s house—and it instantly reminded me of something my grandma would serve. It’s comforting, simple, and full of family-style flair. You’ll love how easy it is to adapt, whether you’re feeding picky eaters or spice lovers.

X. Call-to-Action

Ready to load up your potatoes Tex-Mex style? Make this dish your own—then snap a pic and tag @KristyCookRecipes so I can see your tasty twist! Did you go classic, spicy, or veggie-packed? Drop a comment and share the love!

Leave a Comment