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This taco-inspired baked potato dish has become my go-to solution for busy weeknights when I need comfort food with minimal effort. The combination creates a perfect fusion between two family favorites: hearty baked potatoes and flavorful taco meat.
I first created this recipe when trying to use up leftover taco meat in the refrigerator. My family was so impressed they requested it become part of our regular rotation. Now it appears on our table at least twice a month.
Ingredients
- Russet potatoes: Selected for their fluffy texture that creates the perfect base for toppings
- Lean ground beef: The 90/10 blend offers flavor without excessive grease
- Taco seasoning packet: Provides instant flavor without measuring multiple spices
- Water: Helps the seasoning coat the meat evenly without drying out
- Shredded cheddar cheese: The sharp variety melts beautifully over the hot potato
- Sour cream: Adds creaminess that balances the spiced meat
- Green onions: Their mild flavor and pop of color elevate the final presentation
- Diced tomatoes: Fresh acidity that cuts through the richness of the other ingredients
Step-by-Step Instructions
- Prepare the potatoes:
- Thoroughly wash and scrub the russet potatoes under cold water to remove any dirt. Pat them dry with a paper towel before piercing each potato several times with a fork. These holes allow steam to escape during baking to prevent the potatoes from bursting. Place directly on the middle oven rack at 400°F for 45-50 minutes until a fork easily slides into the center.
- Cook the taco meat:
- While potatoes bake heat a large skillet over medium heat. Add the ground beef breaking it apart with a wooden spoon as it cooks. Continue cooking for about 7-8 minutes until no pink remains. Tilt the pan and use a spoon to remove excess fat for a leaner final dish.
- Season the meat:
- Sprinkle the entire packet of taco seasoning evenly over the browned beef. Immediately add the water and stir to combine. Reduce heat to medium-low and simmer uncovered for 5 minutes allowing the mixture to thicken and the flavors to intensify. The water should mostly evaporate leaving a moist but not watery meat mixture.
- Prepare the potatoes:
- Once potatoes are fork tender remove from the oven and allow to cool just enough to handle. Place each on a plate and slice lengthwise creating a pocket. Gently squeeze the ends to open the potato then use a fork to fluff the insides creating a fluffy bed for your toppings.
- Assemble and serve:
- Divide the prepared taco meat evenly among the potatoes spooning it directly onto the fluffed potato flesh. Immediately top with shredded cheese allowing it to melt from the residual heat. Finish with dollops of sour cream sprinkles of green onions and fresh diced tomatoes. Serve while still hot for the best experience.
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The taco seasoning is truly the magical ingredient in this recipe. I accidentally doubled the amount once and discovered my family actually preferred the bolder flavor. Now I keep extra packets in the pantry specifically for this dish.
Storage and Reheating
These loaded potatoes store surprisingly well when components are kept separate. The baked potatoes and seasoned meat can be refrigerated for up to 3 days in airtight containers. When ready to enjoy reheat the potato in the microwave for 2-3 minutes until hot throughout then top with reheated meat and fresh toppings. This approach prevents the sogginess that can happen when refrigerating fully assembled potatoes.
Variation Ideas
This recipe welcomes creative adaptations based on what you have available. Try using ground turkey or chicken for a leaner option or black beans for a vegetarian version. The toppings can be customized with sliced avocado corn jalapeños black olives or a drizzle of your favorite hot sauce. For a more indulgent meal add a layer of queso cheese sauce before the other toppings.
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Serving Suggestions
While these loaded potatoes stand alone as a complete meal I often serve them with a simple side salad dressed with lime vinaigrette to balance the richness. For larger gatherings cut the potatoes in half after baking and create a toppings bar allowing guests to customize their own. This interactive approach makes the meal more fun especially for family dinners with children.
Frequently Asked Questions
- → Can I use sweet potatoes instead of Russet potatoes?
Yes, sweet potatoes are a great alternative. They provide a sweet flavor that complements the taco-seasoned beef.
- → What can I substitute for taco seasoning?
You can use a homemade blend of chili powder, cumin, paprika, garlic powder, onion powder, and salt as a substitute for taco seasoning.
- → Can I make this vegetarian?
Absolutely! Replace the ground beef with plant-based crumbles or seasoned black beans for a flavorful vegetarian option.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
- → What other toppings can I add?
Feel free to add toppings like jalapeños, avocado slices, salsa, or crushed tortilla chips for extra flavor and texture.