Taco Loaded Baked Potatoes (Print)
Crisp baked potatoes topped with seasoned taco meat, cheddar, avocado and fresh toppings for a hearty Tex‑Mex main.
# What You Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
→ Taco Meat
02 - 1 pound ground beef, or substitute ground turkey or plant-based crumbles
03 - 1 tablespoon olive oil
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons taco seasoning
07 - 1/3 cup water
08 - Salt and pepper, to taste
→ Toppings
09 - 1 cup shredded cheddar or Mexican blend cheese
10 - 1 cup cherry tomatoes, diced
11 - 1/2 cup sour cream
12 - 1/2 cup sliced black olives
13 - 1/4 cup chopped fresh cilantro
14 - 1 avocado, diced
15 - 2 green onions, sliced
16 - Salsa or hot sauce, to taste
# How to Make:
01 - Preheat oven to 400°F. Prick each potato several times with a fork, rub with olive oil and a sprinkle of salt, and place directly on the oven rack. Bake for 60 to 70 minutes, until skins are crisp and insides yield to a fork.
02 - While potatoes bake, heat olive oil in a skillet over medium heat. Add diced onion and sauté until softened, about 2 to 3 minutes. Stir in minced garlic and cook an additional 30 seconds.
03 - Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through, draining excess fat if necessary.
04 - Sprinkle taco seasoning over the browned meat, add water, and mix thoroughly. Let simmer for 3 to 4 minutes until the mixture thickens. Adjust salt and pepper to taste.
05 - Once baked, allow potatoes to cool briefly. Cut a lengthwise slit in each and gently fluff the interior with a fork.
06 - Spoon taco meat generously into each prepared potato. Add toppings: cheese, cherry tomatoes, sour cream, sliced olives, diced avocado, green onions, cilantro, and salsa or hot sauce as desired.
07 - Serve the loaded baked potatoes immediately, inviting diners to customize their toppings.
# Expert Advice:
01 -
- You get the crispy potato skins and all your taco favorites in every single, cheesy bite.
- It’s a fuss-free crowd-pleaser that lets everyone pile on all the toppings they love—no two potatoes look the same!
02 -
- Don’t rush the baked potatoes—pulling them out too early leaves the centers gluey instead of fluffy.
- Letting the taco meat simmer for a few extra minutes develops much deeper flavor—you’ll taste the difference.
03 -
- If you poke your potatoes too shallow, they won’t vent properly and might burst—go deep enough to let steam out.
- Layer cheese under the meat for extra meltiness in every bite.