Print

Taco Loaded Baked Potatoes

Print Recipe

A delicious twist on classic tacos, these Taco Loaded Baked Potatoes are hearty and filled with savory taco-seasoned ground beef, topped with sour cream and cheddar cheese.

Ingredients

Scale
  • 454 g lean ground beef
  • 4–6 medium Russet potatoes
  • 28 g taco seasoning
  • 120 ml water
  • 120 g sharp cheddar cheese, shredded
  • 120 ml sour cream
  • 25 g green onions, chopped
  • 85 g fresh tomatoes, diced

Instructions

  1. Prepare the potatoes: Wash and scrub the Russet potatoes thoroughly. Pierce each potato several times with a fork to prevent bursting during baking.
  2. Bake the potatoes: Arrange the potatoes on an oven rack and bake at 200°C for 45–50 minutes, or until they are fork-tender, and the skin yields slightly to pressure.
  3. Cook the beef: While the potatoes bake, heat a large skillet over medium heat. Add the lean ground beef and cook until browned and cooked through, breaking up any clumps as it cooks. Drain excess grease if needed.
  4. Add seasoning: Mix in the taco seasoning and water with the browned beef. Stir well and simmer for 5 minutes, stirring occasionally, until the mixture thickens and flavors meld together.
  5. Slice the potatoes: Once baked, carefully slice each potato lengthwise. Use a fork to fluff the interiors, creating space for your tasty toppings.
  6. Assemble: Spoon the seasoned beef generously over the fluffed potatoes. Top immediately with shredded cheddar cheese, sour cream, chopped green onions, and diced tomatoes. Serve while hot to enjoy melted cheese.

Notes

To save time, microwave the potatoes for about 10 minutes before baking to reduce overall baking time. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: taco, baked potatoes, comfort food, easy recipe

Find it online: https://swifttasty.com/taco-loaded-baked-potatoes-2/