Taco loaded baked potatoes combine fluffy potato centers with seasoned ground beef, cheddar, salsa, and cool sour cream. Baking the potatoes directly on the rack gives the skins a better texture, while a short simmer keeps the taco filling juicy. Set out the fresh toppings so everyone can finish their own potato.
Recipe Details
Serves 4 | Prep: 15 minutes | Bake: 50–70 minutes | Filling: 15 minutes, during baking | Total: About 1 hour 25 minutes
Ingredients
- 4 large russet potatoes, about 10–12 ounces each
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1 pound ground beef
- ½ small onion, finely diced
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- ½ cup water
- ¼ cup salsa, plus more to serve
- 1 cup shredded cheddar
- ½ cup sour cream
- 1 medium tomato, diced
- 2 tablespoons chopped cilantro, optional
How to Make Taco Loaded Baked Potatoes
1. Prepare the potatoes
Heat the oven to 425°F (220°C). Scrub potatoes and dry thoroughly. Pierce each several times with a fork. Rub with oil and ½ teaspoon salt.
2. Bake until fluffy
Bake directly on the middle rack with a tray on the rack below to catch drips. Cook for 50–70 minutes, depending on size, until a skewer slides easily through the center. Do not wrap in foil if you want a drier skin.
3. Brown the taco beef
During the last 20 minutes of baking, cook beef and onion in a skillet over medium-high heat until the beef reaches 160°F (71°C). Drain excess fat. Add garlic and cook for 30 seconds.
4. Season and simmer
Stir in chili powder, cumin, paprika, oregano, remaining ½ teaspoon salt, water, and salsa. Simmer for 5–7 minutes until the filling is saucy but not watery. Taste and adjust seasoning.
5. Open and fluff the potatoes
Place hot potatoes on a tray. Cut a slit along the top of each, stopping short of the bottom. Use oven mitts to press the ends gently inward, then fluff the center with a fork.
6. Fill and melt cheese
Divide hot taco beef among the potatoes and sprinkle with cheddar. Return to the oven for 3–5 minutes, just until the cheese melts.
7. Add fresh toppings
Top with sour cream, diced tomato, optional cilantro, and extra salsa. Serve immediately while the potato centers are hot and fluffy.
Tips for the Best Results
Choose similar potatoes. Potatoes of the same size finish closer together. Remove smaller ones as soon as tender.
Keep beef filling spoonable. Too much liquid soaks the potato. Simmer until the sauce clings to the crumbled meat.
Add cool toppings last. Sour cream and fresh tomato go on after the cheese melts, not before the potatoes return to the oven.
Serving and Variations
Serve as a complete meal, or add a side of shredded lettuce, corn, or black beans. Avocado, pickled jalapeños, and green onion are good optional toppings. If using a prepared taco seasoning packet, follow its salt guidance and reduce the added salt in the filling.
Storage and Reheating
Refrigerate potatoes and beef separately within 2 hours for 3–4 days. Store sour cream and fresh toppings separately. Reheat the potato and beef until they reach 165°F (74°C), then assemble with fresh toppings. If you used foil for baking, remove it before cooling and refrigeration.
Frequently Asked Questions
Can I microwave the potatoes?
Yes. Pierce and microwave according to their size and your appliance, turning as needed. The skins will be softer, but the filling method is unchanged.
Can I use ground turkey?
Yes. Cook to 165°F (74°C) and add a little oil if the skillet is dry.
Can I make the beef ahead?
Prepare and refrigerate it up to 3–4 days ahead, then reheat thoroughly while the potatoes bake.