Description
Hearty baked potatoes loaded with flavorful taco meat, melted cheese, and your favorite taco toppings! A fun and satisfying twist on taco night.
Ingredients
Scale
- 4 large russet potatoes, scrubbed clean
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 pound ground beef (80/20 blend recommended for flavor)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- ½ cup water
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup salsa
- ¼ cup chopped green onions
- ½ avocado, diced
- Optional: Jalapeños, black olives, cilantro
Instructions
- Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly under cold water. Dry the potatoes completely with paper towels.
- Place the potatoes on a baking sheet. Drizzle them with olive oil, making sure to coat each potato evenly. Sprinkle the potatoes generously with sea salt and black pepper. Use your hands to rub the oil and seasonings all over the potatoes, ensuring they are well coated.
- Bake for 45-60 minutes, or until the potatoes are easily pierced with a fork.
- While the potatoes are baking, prepare the taco meat. In a large skillet, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks.
- Cook the beef until it is no longer pink, usually about 5-7 minutes. Drain off any excess grease. Add the chopped onion to the skillet and cook until softened, about 3-5 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Stir in the taco seasoning and water. Mix well to combine.
- Bring the mixture to a simmer and cook for 5-10 minutes, or until the sauce has thickened slightly. Taste the taco meat and adjust the seasoning as needed.
- Once the potatoes are cooked, remove them from the oven and let them cool slightly. Carefully cut a slit lengthwise down the center of each potato.
- Gently fluff the inside of each potato with a fork. Spoon the taco meat into the center of each potato, filling it generously.
- Top each potato with shredded cheddar cheese. Place the stuffed potatoes back in the oven for a few minutes, just until the cheese is melted and bubbly (about 2-3 minutes). You can also broil them for a minute or two, but watch them closely to prevent burning.
- Remove the potatoes from the oven and let them cool slightly. Top with your favorite taco toppings, such as sour cream, salsa, green onions, avocado, jalapeños, black olives, and cilantro.
- Serve immediately and enjoy!
Notes
- Potato Variety: While russet potatoes are the classic choice, you can also use other types of potatoes, such as Yukon Gold or sweet potatoes.
- Meat Options: You can substitute ground beef with ground turkey, ground chicken, or even shredded chicken. For a vegetarian option, use black beans or lentils.
- Spice Level: Adjust the amount of taco seasoning to control the spice level.
- Cheese Choices: Cheddar cheese is a classic choice, but you can also use other types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
- Topping Ideas: The possibilities are endless when it comes to toppings! Consider adding corn, black beans, diced tomatoes, shredded lettuce, guacamole, or a drizzle of hot sauce.
- Make-Ahead Tip: You can bake the potatoes and prepare the taco meat ahead of time and store them separately in the refrigerator.
- Serving Suggestions: Serve with a side salad or some Mexican rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes