Description
Taco Potatoes combine the heartiness of baked potatoes with the bold flavors of taco night. This easy, customizable recipe features seasoned ground beef (or plant-based options), cheese, and all your favorite toppings. Perfect for a weeknight dinner or casual gathering!
Ingredients
- 4 large russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 pound ground beef (or turkey/plant-based alternative)
- 2 tablespoons taco seasoning (store-bought or homemade)
- ½ cup water
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup salsa
- ½ cup sour cream
- ¼ cup chopped green onions
- Optional: black beans, corn, avocado, jalapeños, cilantro, pico de gallo, hot sauce
Instructions
- Bake the Potatoes: Preheat oven to 400°F (200°C). Pierce potatoes with a fork, rub with olive oil, sprinkle with salt, and bake directly on the oven rack for 50 minutes or until tender.
- Prepare Taco Meat: Brown ground beef in a skillet over medium heat. Drain fat, add taco seasoning and water, and simmer for 5 minutes until thickened.
- Assemble: Slice open baked potatoes, fluff the inside, then top with taco meat, cheese, salsa, sour cream, green onions, and any desired toppings.
Notes
- Use sweet potatoes for a sweeter twist.
- Try vegetarian fillings like beans or lentils.
- Make ahead by prepping the meat and baking the potatoes in advance.
- Reheat components separately and assemble when ready to serve.
