Loaded Taco Potatoes Delight

This comforting taco potato recipe transforms ordinary baked potatoes into an exciting Mexican-inspired meal. The fluffy potatoes create the perfect base for seasoned ground beef and all your favorite taco toppings, making dinner both satisfying and fun for the whole family.

I created this recipe when my family was craving both tacos and baked potatoes one night. The combination was such a hit that it's now requested at least twice a month in our household.

Ingredients

• Russet potatoes: chosen for their fluffy texture and sturdy skins that hold toppings well
• Lean ground beef: provides protein without excess grease
• Taco seasoning packet: adds authentic Mexican flavor with minimal effort
• Shredded lettuce: brings freshness and crunch to balance the hearty potato
• Cheddar cheese: melts beautifully over the warm potato and meat
• Sour cream: adds cooling creaminess that balances the spiced beef
• Salsa: introduces bright acidity and additional flavor dimension
• Guacamole: contributes healthy fats and creamy texture
• Green onions: provide mild onion flavor and visual appeal

How To Make Taco Potatoes

Prepare the potatoes:

Thoroughly wash potatoes to remove any dirt, then pat completely dry. This ensures crispy skin rather than steamed. Poke several holes in each potato with a fork to allow steam to escape during baking. Wrap each potato individually in aluminum foil, which helps them cook evenly and retain moisture. Bake at 400°F for a full hour until they yield easily when gently squeezed.

Cook the taco meat:

While potatoes bake, brown ground beef in a large skillet over medium high heat. Break the meat into small crumbles as it cooks for better distribution throughout the potato. Drain any excess fat after cooking to keep the dish from becoming greasy. Add the taco seasoning packet along with the amount of water specified on the package. Simmer the mixture for the full 10 minutes to allow the flavors to develop and the sauce to thicken properly.

Assemble the loaded potatoes:

Once potatoes are tender, carefully remove foil and cut a deep slit lengthwise across the top. Gently press ends toward center to open the potato creating a pocket for fillings. Spoon generous portions of the seasoned beef into each potato. The hot potato will help keep the meat warm. Add cheese immediately so it melts from the heat of the potato and meat. Top with lettuce, sour cream, salsa, guacamole, and green onions in your preferred order.

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My absolute favorite part of this dish is how the potato absorbs all the flavorful juices from the taco meat. My youngest daughter who typically avoids potatoes completely devours these and even asks for seconds because of how the seasoning transforms the potato.

Make Ahead Options

You can bake the potatoes and prepare the taco meat up to two days in advance. Store both separately in airtight containers in the refrigerator. When ready to serve, reheat the potatoes in a 350°F oven for about 15 minutes until warmed through, and heat the meat in a skillet or microwave. This makes taco potatoes perfect for busy weeknights when time is limited.

Variations To Try

Create a taco potato bar for family dinners or casual entertaining. Prepare a variety of toppings beyond the basics like black olives, diced tomatoes, jalapeños, different cheese options, and various salsas. This interactive approach makes dinner fun and allows everyone to customize their potato exactly how they like it. For a twist, try using sweet potatoes instead of russets for a naturally sweeter base that pairs wonderfully with the savory taco meat.

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Scaling The Recipe

This recipe easily adapts to feed more people. Simply increase the number of potatoes and amount of ground beef proportionally. For a larger crowd, consider setting up a self serve station with potatoes and all toppings in separate bowls. To make smaller portions for appetizers or side dishes, use baby potatoes and create mini loaded taco potatoes that can be eaten in just a couple of bites.

Storage Tips

Leftover assembled taco potatoes will keep for up to 3 days in the refrigerator, though the lettuce and fresh toppings may wilt. For best results, store the baked potatoes and meat mixture separately from the cold toppings. Reheat the potatoes and meat, then add fresh toppings just before serving. The cooked taco meat freezes exceptionally well for up to 3 months, making future taco potato nights even easier.

Frequently Asked Questions

→ What are the best potatoes to use?

Russet potatoes are ideal due to their fluffy interior and sturdy skin, making them perfect for holding taco toppings.

→ Can I use ground turkey instead of beef?

Yes, ground turkey is a great alternative and absorbs taco seasoning just as well for a lighter option.

→ What taco toppings work best for this dish?

Classic toppings like cheddar cheese, sour cream, salsa, lettuce, guacamole, and green onions are perfect choices.

→ How do I avoid soggy potatoes?

Bake the potatoes properly by poking holes and wrapping them in foil to ensure a fluffy interior and crisp skin.

→ Can I make this dish ahead of time?

You can prepare the ground beef and bake the potatoes in advance, then reheat and assemble with fresh toppings when ready to serve.