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Packed taco-style baked potatoes give you everything awesome about Tex-Mex in a filling spud. Here you're turning basic baked potatoes into a big meal, overflowing them with tangy taco meat, gooey cheddar, and tons of cool, crunchy extras. It’s the best for chill nights or when you want big taste fast and not much fuss.
We do this one nearly every Friday because I want something easy but a little special. The kids like making their own, and I don’t get any complaints about what’s for dinner for once.
Dreamy Ingredients
- Diced tomatoes: give a punch of juiciness, so make sure you pick some really ripe bright tomatoes
- Green onions: add a sharp crunch, so grab the freshest green-topped bunch you can find
- Sour cream: smooths and cools everything, choose the rich kind for a creamy bite
- Shredded cheddar cheese: melts on and gets all stretchy, sharp cheddar is best for real zing
- Water: makes the seasoning spread and soaks the meat right
- Taco seasoning mix: gives instant flavor, get a mix with plenty of chile, cumin, onion, and garlic
- Russet potatoes: make for the fluffiest middles and best crunchy jackets, avoid ones with soft bits
- Lean ground beef: keeps it hearty, pick the leanest you find for a lighter load
Easy Step Guide
- Finish and Top:
- Ladle that hot taco beef onto the potatoes. Drop on the cheese so it melts in. Spoon some cool sour cream on top, sprinkle green onions and tomatoes, and dig in while it’s super hot.
- Fluff and Prep:
- Let potatoes rest a few minutes after baking. Split ‘em open down the middle with a sharp knife. Grab a fork and mash up the inside so it’s all soft, making room for toppings.
- Season Meat:
- Sprinkle the taco mix over cooked beef, pour in water, and give it a good stir. Let it bubble gently for five minutes to get good and thick, stirring here and there so the flavors blend.
- Brown Your Beef:
- As potatoes bake, get a skillet hot. Put in the beef, break it up and stir till it’s browned and you don’t see pink—takes about 6–8 minutes. Spoon off any fat so your potatoes aren't greasy.
- Get Potatoes Ready:
- Rinse and scrub each potato clean then towel them dry. Prick all over with a fork so steam slips out while they bake. Lay them on a baking sheet for the crispiest skins and bake at 200°C for 45 to 50 minutes—potatoes are done when a fork slides in easy.
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The cheesy part is definitely my favorite. My mom would melt extra sharp cheddar on mine when I was a kid, and now I always do the same. Seriously, there’s nothing like that stretchy, gooey layer with taco spices mixed in.
Storage Smarts
Pop leftovers into airtight containers in the fridge and they’ll stay good for up to three days. If you can, store potatoes and extras separately so they don’t get soggy. For eating later, cut potatoes in half and heat in the microwave. Add your toppings after they’re hot.
Swap Ideas
Want to change it up? Try turkey or black beans for a veggie version. Want more kick? Use pepper jack cheese. You can swap in salsa or avocado if you’re out of tomatoes or onions.
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Serving Fun
Put these with a crisp salad for something fresh. You could stash some hot sauce or pickled jalapeños nearby for anyone who wants more heat. To make it a party, set out all the toppings so everyone gets to build their perfect potato.
Where It Comes From
This mashup blends classic American comfort food (loaded baked potatoes) with Tex-Mex taco vibes. A good example of mixing traditions at home to come up with something a little different and super tasty.
FAQs About the Recipe
- → How can I get baked potatoes that are light and fluffy?
Give them a good scrub, poke all over with a fork, and pop them in the oven at 400°F. They're done when they're soft inside—usually 45 to 50 minutes.
- → Is there a good protein swap for ground beef?
For sure. Try ground turkey or a plant-based crumble. Just tweak your spices if you want to match the flavor.
- → What's a good way to include more veggies?
Toss on sliced avocado, sweet corn, or some roasted bell peppers for more color and taste.
- → Which type of potato holds up best here?
Russet potatoes work great. They're fluffy inside with tough skins, so they won't fall apart with all those toppings.
- → What’s the best way to keep leftovers fresh?
Keep the toppings and potatoes in separate containers in the fridge. Warm up the beef and potatoes, then put everything together when you're ready to eat.