These loaded baked potatoes are packed with flavorful taco ingredients for a fun twist on a classic comfort food. They’re easy to make and perfect for a quick weeknight dinner that everyone will love.
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Start by heating your oven to 350°F. While it’s warming up, poke the potatoes a few times with a fork, then pop them on a baking sheet. Let them bake for about an hour and a half, or until they’re nice and tender when you squeeze them gently.
Meanwhile, warm up a large skillet over medium heat. Toss in the ground beef along with chopped onion, garlic, and your spices—salt, chili powder, cumin, and a pinch of red pepper flakes. Cook everything together, breaking up the meat with your spoon, until it’s browned and cooked through, about 10 minutes. If it starts sticking, splash in a little water. When the beef is done, drain off any excess grease.
Once the potatoes are ready, slice them open and spread some butter inside while they’re still hot. Pile on the seasoned beef, then sprinkle with cheese, add a dollop of sour cream, and finish with a spoonful of salsa. Serve and enjoy!
- Use russet potatoes for a fluffy interior that holds the filling well.
- Make sure to cook the potato fully before stuffing to avoid a hard center.
- Warm the taco filling before adding it to the potato so everything is hot and tasty.
This dish combines the comfort of a baked potato with the bold flavors of taco filling. It’s easy to make, filling, and perfect for a quick weeknight meal. Plus, it’s customizable to suit different tastes.
Serve with a side of fresh salsa, guacamole, or a dollop of sour cream. A simple green salad or steamed vegetables make a great pairing to balance the meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through, adding a little extra cheese or sauce if needed to keep it moist.
