A hearty twist on the classic baked potato, these Taco Loaded Baked Potatoes are stuffed with savory taco-seasoned beef, gooey cheese, and fresh toppings. It’s a satisfying meal that brings all the flavors of taco night in a cozy and easy-to-prepare form.

Why You’ll Love This Recipe

I like how this recipe blends comfort and flavor all in one. The crispy potato skins and fluffy insides are the perfect base for flavorful taco meat and vibrant toppings. It’s quick to make, great for weeknights, and easy to customize with whatever I have in the fridge. Plus, it’s naturally gluten-free and perfect for feeding a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground beef
4–6 medium russet potatoes
1 packet taco seasoning (1 oz)
½ cup water
1 cup shredded sharp cheddar cheese
½ cup sour cream
¼ cup chopped green onions
½ cup diced fresh tomatoes

Directions

Preheat the oven to 400°F. Scrub the potatoes clean, then pierce each one with a fork 6–8 times. Rub with olive oil and a little salt.
Bake the potatoes directly on the oven rack for 45–50 minutes, until skins are crisp and insides are soft.
While the potatoes bake, cook the ground beef in a skillet over medium heat for about 7–8 minutes, breaking it up as it cooks. Drain any excess grease.
Stir in taco seasoning and water. Simmer for about 5 minutes until the sauce thickens.
Remove baked potatoes from the oven and let cool for a couple minutes. Slice them open and fluff the insides with a fork.
Spoon the taco meat over each potato and top with cheese, sour cream, green onions, and tomatoes. Serve warm.

Servings and timing

Servings: 5 (makes 4–6 loaded potatoes)
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes

Variations

I sometimes use ground turkey or chicken for a lighter option.
For a vegetarian version, I like using black beans or a plant-based meat substitute.
Swapping russet potatoes for sweet potatoes adds a touch of sweetness and extra nutrients.
I also enjoy topping them with avocado, salsa, hot sauce, or jalapeños when I want more kick.
Dairy-free cheese and vegan sour cream work great if I need a dairy-free version.

Storage/reheating

I store leftover potatoes and taco meat separately in airtight containers in the fridge for up to 3 days. To reheat, I warm the potatoes in the oven at 350°F for 15 minutes and heat the meat in a skillet or microwave. I add fresh toppings after everything is heated to keep the textures just right.

FAQs

How can I tell when the baked potatoes are done?

I check by gently squeezing them with an oven mitt—if they give easily and feel soft inside, they’re ready.

Can I microwave the potatoes instead of baking?

Yes, when I’m short on time, I microwave them for about 8–12 minutes, flipping halfway through. They won’t get the crispy skin, but the insides still turn out soft.

What other toppings can I try?

I like adding corn, avocado, pickled onions, black olives, or even a drizzle of hot sauce for extra flavor.

Can I prepare this recipe ahead of time?

Definitely. I bake the potatoes and cook the beef in advance, then store them separately. When it’s time to eat, I just reheat and assemble.

How do I make this a complete meal?

With all the carbs, protein, and toppings, it’s already filling, but I sometimes serve it with a simple salad or roasted veggies on the side.

Conclusion

Taco Loaded Baked Potatoes are a fun and satisfying twist on two comfort food favorites. I love how they’re easy to prepare, adaptable for different diets, and packed with flavor. Whether it’s taco night or just a cozy dinner, this dish hits the spot every time.