Taco Loaded Baked Potatoes

Why You’ll Love This Recipe

I love how this recipe lets me enjoy all the bold flavors of tacos in a completely different way. The baked potato acts as a warm, fluffy base for the taco meat, soaking up every bit of juicy, seasoned flavor. It’s also easy to prep ahead, perfect for using up leftover taco ingredients, and everyone can top theirs exactly how they like.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large russet potatoes

• Olive oil

• Salt

• Ground beef (or ground turkey)

• Taco seasoning

• Water (for seasoning mix)

• Shredded cheddar cheese (or Mexican blend)

• Sour cream

• Salsa

• Shredded lettuce

• Diced tomatoes

• Sliced jalapeños (optional)

• Fresh cilantro (optional)

Directions

1. I preheat the oven to 400°F (200°C).

2. I scrub the potatoes clean, pat them dry, rub with olive oil, and sprinkle with salt.

3. I place them directly on the oven rack and bake for 50–60 minutes, or until fork-tender.

4. While the potatoes bake, I cook the ground beef in a skillet over medium heat until browned.

5. I drain excess grease, stir in the taco seasoning and water, and simmer until thickened.

6. When the potatoes are done, I slice them open lengthwise and fluff the insides with a fork.

7. I spoon the taco meat into each potato, then top with cheese, sour cream, salsa, lettuce, tomatoes, and any other toppings I like.

8. I serve them hot, letting everyone customize their potato with extra toppings.

Servings and timing

This recipe makes about 4 servings. Prep time is 10 minutes, baking time is 50–60 minutes, and assembly takes about 5 minutes.

Variations

• I sometimes swap the beef for shredded chicken or carnitas for a different flavor.

• For a vegetarian version, I use black beans or refried beans in place of meat.

• I’ve added guacamole, pico de gallo, or queso for extra richness.

• Sweet potatoes work as a base for a slightly sweeter twist.

Storage/Reheating

I store leftover potatoes and taco meat separately in the fridge for up to 3 days. To reheat, I warm the potato in the microwave or oven and heat the meat in a skillet before assembling.

FAQs

Can I bake the potatoes faster?

Yes, I microwave them for 8–10 minutes, flipping halfway through, then finish in the oven for 10–15 minutes for a crispy skin.

Do I have to use russet potatoes?

Russets work best because they’re fluffy inside, but Yukon golds or large sweet potatoes also taste great.

Can I make the taco meat ahead?

Definitely. I often cook the taco meat a day ahead and just reheat it when the potatoes are ready.

How do I keep the potato skin crispy?

I bake them unwrapped directly on the oven rack and avoid wrapping them in foil, which traps steam.

Can I make these into a potato bar?

Yes, I bake the potatoes, set out toppings buffet-style, and let everyone build their own.

Conclusion

Taco loaded baked potatoes are a fun, filling, and customizable dinner that’s just as easy to make for a family meal as it is for a party. They combine the comfort of a baked potato with the bold flavors of tacos, making them an instant favorite in my recipe rotation.