This comforting dish turns simple baked potatoes into a hearty, Tex-Mex–inspired dinner packed with seasoned ground beef, melted cheddar, cool sour cream, and fresh toppings. The contrast of fluffy potato interiors, crispy seasoned skins, and savory taco filling makes this an easy family favorite.
Why You’ll Love This Recipe
These Taco Loaded Baked Potatoes deliver a full and satisfying meal in one dish. The combination of protein, vegetables, and hearty potatoes keeps everyone full without needing extra sides. They’re family-friendly, customizable, budget-conscious, and naturally gluten-free. Most of the cooking time happens in the oven, making this ideal for busy evenings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound lean ground beef
4–6 medium Russet potatoes
1 packet (1 oz) taco seasoning
1/2 cup water
1 cup sharp cheddar cheese, shredded
1/2 cup sour cream
1/4 cup green onions, chopped
1/2 cup fresh tomatoes, diced
Directions
Wash and scrub the potatoes well, then pierce each several times with a fork. Bake at 400°F for 45–50 minutes, or until the skins are crisp and the insides are tender.
While the potatoes bake, warm a large skillet over medium heat and cook the ground beef until browned and no longer pink. Drain excess grease.
Stir in the taco seasoning and water, mixing thoroughly. Simmer for about 5 minutes until the mixture thickens and coats the beef evenly.
When the potatoes are done, slice them open lengthwise and gently fluff the insides with a fork.
Spoon the seasoned beef into each potato, then add shredded cheddar, sour cream, chopped green onions, and diced tomatoes. Serve while hot so the cheese melts beautifully.
Use ground turkey or chicken for a lighter option.
Swap beef for seasoned black beans or plant-based crumbles for a vegetarian version.
Replace Russet potatoes with sweet potatoes for added natural sweetness.
Add optional toppings such as cilantro, avocado, jalapeños, salsa, or corn.
For a dairy-free dish, use non-dairy cheese and replace sour cream with guacamole.
Storage/Reheating
Store assembled potatoes in an airtight container in the refrigerator for up to 3 days. The toppings may soften, but the flavors remain delicious. For best results, store potatoes and beef separately and assemble fresh when reheating.
Reheat potatoes in the microwave until hot, or warm them in a 350°F oven for about 15 minutes. Reheat the taco meat separately and add fresh toppings just before serving.
FAQs
How can I ensure my baked potatoes come out fluffy?
Bake them unwrapped at 400°F until very tender. Piercing them first helps steam escape and keeps the interiors light.
Can I microwave the potatoes instead of baking them?
Yes, pierce them and microwave for 8–12 minutes, turning halfway. They won’t be quite as fluffy, but it works in a pinch.
Can I make these ahead of time?
You can bake the potatoes and cook the beef in advance. Refrigerate separately and reheat before assembling.
What toppings work well on taco potatoes?
Try avocado, cilantro, jalapeños, salsa, corn, black beans, or hot sauce.
How do I make this vegetarian?
Replace the beef with seasoned black beans, refried beans, or sautéed vegetables with taco seasoning.
Can I use homemade taco seasoning?
Absolutely. A blend of chili powder, cumin, garlic powder, onion powder, paprika, and oregano works well.
How do I reheat leftovers without drying them out?
Reheat the potato first, then warm the beef and add fresh cool toppings afterward.
Can I use sweet potatoes instead of Russet?
Yes, they pair wonderfully with taco flavors and add extra nutrition.
What type of cheese melts best?
Freshly shredded sharp cheddar melts smoothly and adds rich flavor.
How do I keep the potato skins crispy?
Rub potatoes with olive oil and salt before baking and avoid wrapping them in foil.
Conclusion
These Taco Loaded Baked Potatoes bring together comfort food and taco-night flavor in the easiest, most satisfying way. With customizable toppings, simple ingredients, and hearty results, this recipe is perfect for busy weeknights, family meals, or casual entertaining. Enjoy a complete, flavorful meal that comes together with minimal effort and maximum comfort.
Taco Loaded Baked Potatoes are a satisfying, Tex-Mex–inspired meal made with fluffy baked potatoes filled with seasoned ground beef, cheddar cheese, sour cream, and fresh toppings. Easy, hearty, and family-friendly.
Author:Sophia
Prep Time:10 minutes
Cook Time:55 minutes
Total Time:1 hour 5 minutes
Yield:5 servings (4–6 loaded potatoes)
Category:Main Dish
Method:Baking
Cuisine:Tex-Mex
Diet:Gluten Free
Ingredients
1 pound lean ground beef
4–6 medium Russet potatoes
1 packet (1 oz) taco seasoning
1/2 cup water
1 cup sharp cheddar cheese, shredded
1/2 cup sour cream
1/4 cup green onions, chopped
1/2 cup fresh tomatoes, diced
Instructions
Preheat oven to 400°F (200°C). Wash and scrub potatoes, pierce each with a fork several times.
Bake potatoes directly on the oven rack for 45–50 minutes, or until tender and skins are crispy.
Meanwhile, cook ground beef in a skillet over medium heat until browned and no longer pink. Drain excess grease.
Add taco seasoning and 1/2 cup water to the beef. Simmer for about 5 minutes until thickened.
When potatoes are done, slice each open lengthwise and fluff the insides with a fork.
Spoon seasoned beef into each potato. Top with shredded cheddar, sour cream, green onions, and diced tomatoes.
Serve immediately while hot so the cheese melts into the filling.
Notes
For crispy potato skins, bake unwrapped and rub with olive oil and salt beforehand.
Use ground turkey, chicken, or plant-based crumbles for variations.
Try sweet potatoes for a flavorful twist.
Store potatoes and beef separately if meal prepping.
Add optional toppings like avocado, salsa, jalapeños, or corn for extra flavor.
