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The humble baked potato gets a major upgrade here with bold Mexican flavors and crisp skins. It's the kind of cozy meal that turns simple spuds into a crowd pleaser loaded with seasoned beef and all your go-to toppings.
This meal came together during a hectic spell when my kids begged for tacos, but I had zero energy for the usual taco spread. It’s such a hit now they beg for it every week.
Irresistible Ingredients
- Diced tomatoes: These bring juicy freshness and a bright burst of color—canned or fresh both do the trick
- Green onions: Sprinkle on a clean, gentle onion bite that isn’t too sharp
- Sour cream: Dollop some on top for a creamy, tangy cool down
- Cheddar cheese: Shred it yourself for melty, rich flavor that stretches perfectly
- Water: Needed for mixing up the taco seasoning into a saucy coating
- Taco seasoning packet: Go store-bought or use a blend of your own chili, cumin, and garlic powder
- Russet potatoes: Start with firm, spot-free russets—they bake up crisp and fluffy inside
- Ground beef: Pick 90% lean or so for that just-right win between juicy and not greasy
Casual How-To
- Wrap It Up:
- Lift spuds out of the oven and cool them just long enough so you won’t burn yourself. Slice each open (not all the way!) and gently push the ends towards the middle so they puff up. Fluff the inside with a fork.
- Toss On Toppings:
- Heap on the savory taco beef, sprinkle cheese while everything’s hot so it melts, and then load up your potato with a scoop of sour cream, diced tomatoes, and fresh green onions. Dig in right away!
- Flavor the Beef:
- Coat cooked beef with taco seasoning, pour in water, stir, and let everything bubble softly until the glaze thickens up and sticks to every crumble.
- Crisp Bake:
- Start off by scrubbing potatoes super clean and poking holes with a fork all over. Lay straight on the oven rack and bake at 400°F until the skin cracks and you can slide a fork in with no trouble—count on about 45 to 50 minutes.
- Sear the Beef:
- Warm a skillet over medium, crumble in the beef with a wooden spoon, and stir till everything’s nicely browned and there’s no pink left. Don’t forget to drain the extra fat!
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Honestly, the best thing is seeing the hot cheese melt into those beefy potatoes. My daughter thinks the dollop of sour cream is fancy—even though tossing it on takes just a second. The cheese pull is always Instagram worthy!
Storing and Prepping Ahead
If you’re planning ahead, bake the potatoes and whip up the taco meat a couple of days before, then keep both tucked in the fridge. Reheat potatoes right in the oven at 350°F for about 15 minutes, while the meat can be warmed on the stove or in the microwave. Add fresh toppings right at the end for best taste. Finished potatoes keep in the fridge for up to 3 days, just know those fresh toppings might not stay crisp forever.
Smart Swaps
Make these your own! Ground turkey or chicken are perfect if you want something lighter. To go meatless, plant-based crumbles work great. Swap in sweet potatoes for something sweeter and more nutritious—they pair really well with the spicy beef. Dairy-free? Pick up non-dairy cheese, and throw on guacamole instead of sour cream. You’ll still get that creamy, tangy kick!
Fun Ways to Serve
Turn your table into a taco potato bar. Set out extras—maybe chopped olives, avocado, pickled jalapeños, cilantro, lime wedges, and hot sauce so everyone can build their own dinner. Want a lighter spin? Halve the potato and serve with a green salad with lime dressing. Or dish up with street corn—just butter, chili powder, and maybe a squeeze of lime.
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Frequently Asked Questions
- → How do I bake potatoes evenly?
Poke holes all over the potatoes with a fork before baking. Flip them halfway through cooking at 400°F (200°C) for 45–50 minutes to ensure even results.
- → Can I swap Russet potatoes for sweet ones?
For sure! Sweet potatoes work wonderfully and add a slightly sweet twist that complements the taco flavors.
- → What other toppings go well?
Try adding extras like black beans, fresh avocado, spicy jalapeños, or tangy salsa to mix things up!
- → Can I make it early and reheat?
Yes, bake the potatoes and cook the meat in advance. Keep them in the fridge separately, then reheat and assemble when you're ready to eat.
- → How can this be vegetarian-friendly?
Use plant-based meat or season some black beans with taco spices for a veggie-packed alternative.
- → Which cheese should I go for?
Cheddar is a classic choice, but Monterey Jack or a three-cheese Mexican blend also taste amazing.