Here’s a Taco Loaded Baked Potatoes recipe – fluffy baked potatoes stuffed with savory taco meat, cheese, and all your favorite toppings. 🌮🥔
🌮 Taco Loaded Baked Potatoes
Ingredients:
4 large russet potatoes
2 tbsp olive oil
Salt & pepper, to taste
For the taco filling:
1 lb (450g) ground beef (or ground turkey/chicken)
1 small onion, finely chopped
2 cloves garlic, minced
1 packet taco seasoning (or 2 tbsp homemade)
2/3 cup water
For topping:
1 cup shredded cheddar or Mexican blend cheese
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup sour cream
1/4 cup sliced jalapeños (optional)
1/4 cup chopped green onions
Fresh cilantro, chopped
Salsa or guacamole (optional)
Instructions:
Bake the Potatoes
Preheat oven to 400°F (200°C).
Scrub potatoes, dry them, and poke holes with a fork.
Rub with olive oil, sprinkle with salt, and place on a baking sheet.
Bake 45–60 minutes, until skins are crispy and insides soft.
Cook the Taco Filling
In a skillet, cook ground beef over medium heat until browned.
Drain excess fat.
Add onion and garlic, cook until softened.
Stir in taco seasoning and water. Simmer 5 minutes until thickened.
Assemble the Potatoes
Slice baked potatoes lengthwise and gently fluff insides with a fork.
Spoon taco meat over each potato.
Sprinkle with cheese (it will melt from the heat).
Load with Toppings
Add lettuce, tomatoes, sour cream, jalapeños, green onions, and cilantro.
Drizzle with salsa or add a spoonful of guacamole if desired.
✅ Tips & Variations:
Use sweet potatoes instead of russet for a twist.
Swap beef with shredded chicken or black beans for a lighter/vegetarian option.
Add corn and black beans to the taco meat for extra filling.
Would you like me to also give you a quick microwave version for busy nights, or keep it as a full oven-baked recipe?