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High-angle close-up of a steaming russet potato loaded with dark reddish-brown taco beef and thick ribbons of melted orange cheddar cheese. (Taco Loaded Baked Potatoes)

Taco Loaded Baked Potatoes: The Ultimate Hearty Weeknight Dinner

These Taco Loaded Baked Potatoes feature a crispy salt-crusted skin, a fluffy steaming interior, and savory browned beef topped with melted cheddar, fresh Roma tomatoes, and cool sour cream. A perfect 75-minute dinner for the whole family.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Mexican-Style
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe Ingredients
  • 4 large Russet Potatoes Scrubbed and dried
  • 1 tbsp (15ml) Olive Oil For coating skins
  • 1 tsp (5g) Kosher Salt For coating skins
  • 1 lb (454g) Ground Beef 80/20 or 90/10 lean
  • 2 tbsp (16g) Taco Seasoning Store-bought or homemade
  • 0.25 cup (60ml) Water To create the meat sauce
  • 1.5 cups (170g) Sharp Orange Cheddar Cheese Freshly shredded
  • 0.5 cup (120ml) Sour Cream Full fat preferred
  • 2 medium Roma Tomatoes Diced into tiny cubes
  • 3 whole Green Scallions Thinly sliced

Equipment

  • 1 Rimmed Baking Sheet For roasting potatoes evenly.
  • 1 Cast-Iron Skillet To achieve a deep sear on the beef.
  • 1 Chef's knife For precision dicing of vegetables.

Instructions
 

Bake the Potatoes
  1. Preheat oven to 400°F (200°C). Pierce potatoes with a fork, rub with oil and salt.
  2. Place potatoes directly on the oven rack. Bake for 50-60 minutes until the skin is crispy and the interior is soft.
Prepare the Taco Beef
  1. Brown ground beef in a skillet over medium-high heat until crumbles are dark reddish-brown.
  2. Add taco seasoning and water. Simmer until the liquid has evaporated and the beef is well-coated.
Assemble
  1. Split potatoes and fluff the steaming white interior with a fork.
  2. Load with beef, followed by cheddar cheese, a dollop of sour cream, tomatoes, and scallions.

Notes

Tip 1. For extra crispy skin, don't use foil.
Tip 2. Shred your own cheese for a better melt.
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