Taco Loaded Baked Potatoes (Print Version)
# Ingredients:
→ Base ingredients
01 -
1 pound lean ground beef
02 -
4-6 medium Russet potatoes
03 -
1 packet (1 oz) taco seasoning
04 -
½ cup water
→ Delicious toppings
05 -
1 cup sharp cheddar cheese, shredded
06 -
½ cup sour cream
07 -
¼ cup green onions, chopped
08 -
½ cup fresh tomatoes, diced
# Instructions:
01 -
Wash and scrub potatoes thoroughly, then pierce them all over with a fork to prevent bursting. Bake in a 400°F oven for 45–50 minutes until fork-tender and the skin gives slightly when pressed.
02 -
Heat a large skillet over medium heat and cook the ground beef until browned and no longer pink. Drain any excess grease.
03 -
Stir in taco seasoning and water, mixing thoroughly. Simmer for 5 minutes, stirring occasionally, until thickened and well combined.
04 -
Once baked, carefully slice open potatoes lengthwise and fluff the insides with a fork to create a base for toppings.
05 -
Top each potato with seasoned beef, shredded cheese, sour cream, chopped green onions, and diced tomatoes. Serve immediately while hot and the cheese is melted.
# Notes:
01 -
Rub potato skins with salt and olive oil before baking for extra crispiness.
02 -
For a lighter version, use ground turkey or only beans and veggies.
03 -
Customize your toppings with avocado, jalapeños, black beans, or hot sauce.
04 -
Bake potatoes ahead and reheat in the microwave for easy meal prep.