Loaded Taco Stuffed Baked Potatoes
These Loaded Taco Stuffed Baked Potatoes are the ultimate fusion of comfort food and taco night. Crispy-skinned russet potatoes are filled with a creamy, cheesy taco beef mixture and loaded with your favorite toppings like lettuce, tomatoes, jalapeños, and sour cream. Perfect for weeknight dinners, game day, or feeding a hungry crowd.
Servings: 4
Ingredients
- - 3–4 large russet potatoes scrubbed clean
- - Olive oil for coating
- - Coarse salt for seasoning
- - 1 pound ground beef
- - 1/2 cup finely chopped onion
- - 3 tablespoons homemade taco seasoning or store-bought
- - 2/3 cup water
- - 2 cups shredded cheddar cheese divided
- - 1/2 cup sour cream
- Optional Toppings:
- - Shredded lettuce
- - Chopped tomatoes
- - Sliced green onions
- - Jalapeño rings
- - Salsa
- - Hot sauce
- - Diced avocado
- - Fresh cilantro
Instructions
- Preheat oven to 400°F (200°C). Poke several holes in each potato with a fork. Rub with olive oil and sprinkle with coarse salt.
- Place potatoes on a baking sheet and bake for about 1 hour, flipping once halfway through, until fork-tender with crispy skins.
- Let the potatoes cool slightly. Slice off the tops lengthwise and carefully scoop out the insides, leaving about 1/4 inch of potato around the edges for structure.
- In a skillet over medium-high heat, brown the ground beef until nearly cooked. Add chopped onion and cook until soft and translucent.
- Stir in taco seasoning and water. Let simmer for 3–4 minutes until thickened. Remove from heat.
- Stir in 1 cup of shredded cheddar cheese and sour cream until smooth.
- Mash the scooped-out potato and mix it into the beef mixture.
- Spoon the filling back into the potato shells. Top with the remaining 1 cup of shredded cheese.
- Return stuffed potatoes to the oven and bake for 5–7 minutes, or until the cheese is melted and bubbly.
- Load them up with your favorite toppings like lettuce, tomatoes, avocado, and hot sauce. Serve hot and enjoy!