Cheesy Loaded Taco-Stuffed Potatoes
Fluffy baked potatoes loaded with saucy, seasoned taco beef and melted cheddar—crispy-skinned, cheesy, and ready in under an hour for an easy weeknight taco night twist.
- Prep Time: 15 mins
- Cook Time: 65 mins
- Total Time: 80 mins
- Yield: 8 servings
- Category: Dinner / Main Course
- Method: Baking
- Cuisine: American / Mexican-inspired
Ingredients
4 large russet potatoes, scrubbed
1 lb ground beef (85/15)
2 tbsp taco seasoning
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup salsa
1 1/2 cups shredded cheddar cheese, divided
Sour cream, for topping
Diced tomatoes and green onion, for topping
Salt and pepper, to taste
Instructions
1. Preheat oven to 425°F (220°C). Scrub potatoes and poke each several times with a fork.
2. Rub potatoes lightly with oil, sprinkle with salt, and bake directly on the oven rack or a wire rack for 50-60 minutes, until fork-tender.
3. While potatoes bake, brown ground beef with onion and garlic in a skillet over medium heat, breaking it up as it cooks. Drain excess grease.
4. Stir in taco seasoning and salsa, then simmer 5-10 minutes until thickened.
5. Slice baked potatoes open lengthwise, fluff the inside with a fork, and season with salt and pepper.
6. Pile taco meat onto each potato and top generously with cheese.
7. Broil for a few minutes until cheese is bubbly and golden. Top with sour cream, tomatoes, and green onion before serving.
Notes
Skip wrapping potatoes in foil while baking—bare skin on a rack gives you a crispier crust.
Swap ground beef for ground turkey or shredded chicken for a lighter version.
Stir black beans or corn into the filling to stretch the meal and add texture.
Store potatoes, filling, and toppings separately in the fridge for up to 4 days.