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Packed taco potatoes turn plain baked potatoes into a weeknight Mexican-inspired treat. That crispy shell and pillowy middle team up for a perfect home for delicious taco filling and your top picks for fresh toppings.
I made this dinner when the week was extra crazy and I had zero energy for classic tacos. My kids asked for it nonstop after. We now have it at least a couple of times every month.
Savory Ingredients
- Diced tomatoes: Bring juiciness and color to every bite
- Green onions: Give a pop of fresh, not-too-strong flavor
- Sour cream: That cool, tangy finish cools off the spice
- Cheddar cheese: Melts into creamy gooey goodness—grate it fresh for that magic
- Water: Turns the taco mix into a savory sauce that covers every bit
- Taco seasoning packet: Adds tons of flavor fast, or try your own blend if you've got the spices
- Russet potatoes: Go for firm, spot-free potatoes—they come out crispy outside, fluffy inside
- Ground beef: The key protein for a filling meal—90% lean keeps things tasty and not greasy
Foolproof Steps
- Top and Enjoy:
- Scoop plenty of the taco meat into each potato and pile on shredded cheese so it starts melting. Add sour cream, scatter green onion and tomatoes, and dig in while it's hot.
- Split Open Potatoes:
- Pull potatoes from the oven with oven mitts and let them cool just enough to touch. Move to plates, slice open lengthwise but not all the way. Push the ends gently to open and fluff the inside with a fork so it's soft for the fillings.
- Add the Seasoning:
- Sprinkle all the taco seasoning over the meat in the pan, pour in water, give it a good stir. Let it gently bubble for 5 minutes—it’ll get thick and coat the beef with all that flavor.
- Cook the Beef:
- Turn a big skillet to medium. Add beef, chop it up into bits with your spoon. Cook for around 7 to 8 minutes, stirring now and then, till it's no longer pink. Tilt to drain off any extra fat.
- Bake Potatoes:
- Rinse the potatoes, scrub well, and dry them up. Stab each several times with a fork. Place straight onto the center oven rack at 400°F and bake for 45-50 minutes until the skins are crunchy and a fork slides in easy.
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The best part? Honestly, those stretchy cheese pulls over hot taco beef make everyone excited to eat. My kid swears the sour cream makes it feel 'fancy' even though it's just such an easy thing to add.
Make-Ahead Tips
It's easy to get these going ahead of time. Cook the potatoes and taco beef up to two days early—just keep them chilled separately. When you're ready, bake potatoes at 350°F for 15 minutes to warm, heat the beef in a pan or microwave, then top with all your fresh favorites. Leftovers stay fine in the fridge about three days, though the toppings might get a bit soggy.
Swap It Up
Want to make changes? Try ground chicken or turkey for a lighter vibe, or use veggie crumbles for meat-free. Sweet potatoes are a fun twist and bring a little sweetness against spicy meat. If you're going dairy free, try shredded dairy-free cheese and a blob of guacamole instead of sour cream for creaminess and zing.
How to Serve
Set up a build-your-own taco potato bar with extras like black olives, avocado chunks, cilantro, lime wedges, pickled jalapeños, or hot sauce for a lively dinner. For something lighter, serve half a potato next to simple greens with a splash of lime dressing. Or go all out and pair with buttery, chili-laced Mexican corn on the cob.
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Frequently Asked Questions
- → What’s the trick for evenly baking potatoes?
Use a fork to poke holes around your spuds. Bake at 400°F (200°C) for about 45–50 minutes, flipping them halfway to spread the heat evenly.
- → Can I swap Russet potatoes with sweet potatoes?
Totally! Sweet potatoes are perfect and add a little sweetness that pairs nicely with taco flavors.
- → What else can I pile on as toppings?
Try adding jalapeños, avocado, salsa, or black beans to mix things up and amp up the flavors.
- → Can I prep any parts of this ahead of time?
You sure can! Cook the ground beef and bake your potatoes early, then keep them stored separately. Reheat and put everything together when you're ready to serve.
- → How do I make this vegetarian-friendly?
Simply use seasoned black beans or plant-based protein instead of beef. Your potatoes will still taste amazing!
- → Which cheese should I go with?
Cheddar’s always a winner, but Monterey Jack or a Mexican blend also melt beautifully for this dish.