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Taco Loaded Baked Potatoes

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Crispy-skinned russet potatoes stuffed with taco-seasoned ground beef, melted cheddar, and fresh toppings for a quick, satisfying, naturally gluten-free main dish.

Ingredients

  • 1 lb (454 g) lean ground beef
  • 4–6 medium russet potatoes (about 2 lb/900 g total)
  • 1 oz (28 g) taco seasoning (1 packet)
  • ½ cup (120 ml) water
  • 1 cup (113 g) sharp cheddar cheese, shredded
  • ½ cup (120 g) sour cream
  • ¼ cup (15 g) green onions, chopped
  • ½ cup (75 g) fresh tomatoes, diced
  • 1 Tbsp olive oil (for rubbing potatoes)
  • Coarse salt, to taste (for potato skins)

Instructions

  1. Preheat the oven to 400 °F (200 °C). Wash and scrub the potatoes, then pierce each one 6–8 times with a fork. Rub with olive oil and sprinkle generously with coarse salt.
  2. Place the potatoes directly on the oven rack and bake for 45–50 minutes, until the skins are crisp and a knife slides easily into the centers.
  3. While the potatoes bake, heat a skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned, 7–8 minutes. Drain off any excess grease.
  4. Stir in the taco seasoning and water. Bring to a simmer and cook for about 5 minutes, stirring occasionally, until the sauce thickens and coats the meat. Keep warm on low heat.
  5. Remove the potatoes from the oven and let them stand for 2–3 minutes. Using a sharp knife, slice each potato lengthwise and gently fluff the flesh with a fork.
  6. Spoon a generous portion of the seasoned beef into each potato. Top with shredded cheddar, a dollop of sour cream, chopped green onions, and diced tomatoes. Serve immediately, allowing everyone to add any extra toppings they like.

Notes

  • Swap the ground beef for ground turkey, chicken, or plant-based crumbles to suit your preference.
  • Sweet potatoes make a nutritious, slightly sweet base if you’d like to change up the flavor.
  • For dairy-free, use vegan cheese shreds and replace sour cream with guacamole or a plant-based yogurt.
  • Microwave method: pierce potatoes and cook on high 8–12 minutes, turning once halfway, then crisp in a 450 °F oven for 5 minutes if desired.
  • Meal prep: bake potatoes and cook taco meat up to 2 days ahead; reheat potatoes at 350 °F for 15 minutes and warm meat on the stove or in the microwave before assembling.
  • Leftovers keep 3 days in the refrigerator; reheat assembled potatoes in a 350 °F oven for 15 minutes.

Nutrition

Find it online: https://lauracooks.com/taco-loaded-baked-potatoes/