Taco Loaded Baked Potatoes (Printable)
Baked russets topped with seasoned taco meat, cheddar, avocado and bright toppings for a customizable Tex‑Mex meal.
# What You Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
→ Taco Meat
02 - 1 pound ground beef
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 diced cherry tomatoes
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 It:
01 - Preheat oven to 400°F. Prick each potato several times with a fork, rub with olive oil and a light sprinkle of salt, then place directly on the oven rack. Bake for 60 to 70 minutes until skins are crisp and interiors are fork-tender.
02 - While potatoes bake, heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 2 to 3 minutes. Add minced garlic and sauté for an additional 30 seconds.
03 - Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through. Drain excess fat if needed.
04 - Stir in taco seasoning and water. Mix thoroughly and bring to a simmer. Cook for 3 to 4 minutes or until mixture thickens slightly. Adjust salt and pepper to taste.
05 - Allow baked potatoes to cool slightly. Cut a lengthwise slit in each and gently fluff interiors with a fork.
06 - Fill potatoes generously with taco meat. Top with cheese, diced tomatoes, sour cream, black olives, avocado, green onions, cilantro, and salsa or hot sauce as desired.
07 - Serve immediately so everyone can customize their toppings.
# Expert Tips:
01 -
- It transforms a classic comfort food into a complete Tex-Mex meal, so you get all your favorites in one bite.
- Everyone gets to pile on their own toppings, which instantly makes dinner feel like a party you want to linger at.
02 -
- If you rush the potatoes (trust me, I have), you’ll end up with rubbery skins and gluey middles—slow baking is worth every minute.
- I once forgot to drain the taco meat and ended up with soggy potatoes, so don’t skip that step!
03 -
- When you fluff the potato insides, use a fork in gentle scooping motions for light, airy centers.
- Warm the serving bowls so the potatoes stay hot while you add toppings.