Description

These Taco Potatoes are a hearty and flavorful twist on traditional loaded potatoes. Crispy baked russet potatoes are topped with spiced taco meat, melted cheese, and fresh toppings like sour cream, guacamole, and diced tomatoes. Perfect for weeknight dinners or game-day snacks!

Ingredients

Scale

For the Potatoes:

4 large russet potatoes (about 8–10 oz each)
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

For the Taco Filling:

1 pound ground beef (90/10 lean) or ground turkey
1 small onion, finely diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning or 3 tablespoons homemade taco seasoning
⅓ cup water

For Toppings:

1 cup shredded cheddar cheese (or Mexican blend)
½ cup sour cream
2 green onions, thinly sliced
1 small tomato, diced
¼ cup black olives, sliced
⅓ cup guacamole or 1 sliced avocado
Hot sauce or salsa (optional)
Fresh cilantro, chopped (optional)

Instructions

Prep and Bake the Potatoes: Preheat oven to 400°F (205°C). Wash and dry potatoes, then poke holes with a fork. Rub with olive oil and sprinkle with salt and pepper. Place directly on the middle oven rack and bake for 45-60 minutes until crispy outside and tender inside.
Prepare the Taco Filling: Heat a skillet over medium-high heat. Cook ground beef or turkey, breaking it apart, until no longer pink (5-7 minutes). Add onion and garlic; cook until translucent (3-4 minutes). Drain excess fat if needed.
Season the Meat: Sprinkle taco seasoning over the meat, add water, and stir. Simmer for 3-5 minutes until thickened. Remove from heat.
Prepare the Potatoes: Let baked potatoes cool slightly. Cut a slit lengthwise and fluff the insides with a fork, leaving a stable base for toppings.
Assemble and Finish: Spoon taco meat onto each potato, top with cheese, and bake for 5 minutes until cheese melts. Add desired toppings like sour cream, tomatoes, guacamole, and cilantro before serving.

Notes

For extra crispy skins, rub potatoes with olive oil and coarse salt before baking. Use freshly grated cheese for better melting. Warm toppings separately for optimal texture. Rest baked potatoes for 5 minutes before cutting to redistribute steam.

Prep Time: 15 minutes
Cook Time: 60-75 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 potato
Calories: 480
Sugar: 8g
Sodium: 850mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 22g
Cholesterol: 90mg

Keywords: taco potatoes, loaded potatoes, easy dinner recipe, game day food