Taco Loaded Baked Potatoes (Printable Version)
Oven-baked potatoes topped with spiced beef, melted cheese, and vibrant fresh toppings for a hearty dinner.
# What You'll Need:
→ Base
01 -
450 g lean ground beef
02 -
4–6 medium Russet potatoes
03 -
28 g taco seasoning
04 -
120 ml water
→ Toppings
05 -
100 g sharp cheddar cheese, shredded
06 -
120 g sour cream
07 -
25 g green onions, chopped
08 -
80 g fresh tomatoes, diced
# Steps To Follow:
01 -
Wash and scrub the Russet potatoes thoroughly. Pierce each potato several times with a fork. Bake at 200°C for 45–50 minutes until fork-tender and the skins yield slightly under pressure.
02 -
While the potatoes bake, heat a large skillet over medium heat. Add the lean ground beef and cook, breaking it up with a spoon, until well browned and no longer pink. Drain excess fat as needed.
03 -
Add taco seasoning and water to the browned beef, stirring to combine. Simmer for approximately 5 minutes, stirring occasionally, until the mixture thickens and flavors are well blended.
04 -
Carefully slice each baked potato lengthwise and gently fluff the interiors with a fork to create a soft base.
05 -
Spoon generous amounts of seasoned taco beef over each potato. Top with shredded cheddar cheese, sour cream, chopped green onions, and diced tomatoes. Serve immediately while hot and cheese is melted.
# Notes and Tips:
01 -
For extra crispy skins and fluffy insides, rub potatoes with olive oil and salt before baking.
02 -
Prepare potatoes ahead and reheat for a convenient meal prep option.
03 -
Customise toppings with black beans, jalapeños, avocado, fresh coriander, or a drizzle of hot sauce.
04 -
For a lighter version, substitute ground turkey or use only beans and vegetables.