I love how crispy‑skinned russet potatoes become a hearty base for spicy taco‑seasoned beef, melted cheese, and fresh toppings. This is comfort food with a Mexican twist—all baked in one potato.

Taco Loaded Baked Potatoes

Why I’ll Love This Recipe

I’m drawn to this recipe because it balances texture and flavor perfectly: the crisp skin of the potato, the juiciness of seasoned ground beef, the richness of cheese, and the burst of freshness from toppings. It feels indulgent but still approachable—and I can make it ahead and have leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes
1 lb ground beef (90% lean)
1 packet taco seasoning
½ cup water
1 cup sharp cheddar cheese, shredded
½ cup sour cream
¼ cup green onions, sliced
½ cup fresh tomatoes, diced
Salt and pepper (to taste)
Optional toppings: jalapeños, avocado, salsa, cilantro

Directions

Preheat the oven. I usually set it to about 425°F (≈ 220°C) for the baked potatoes.
Prep the potatoes. I scrub the russets clean, dry them, poke all over with a fork so steam can escape, rub with a little oil (optional), and sprinkle with salt.
Bake the potatoes. Place them directly on the oven rack or on a baking sheet, and bake until tender when pierced with a fork. For large potatoes that means around 50‑60 minutes. The Natural Nurturer+3Once Upon a Chef+3The Kitchn+3
While potatoes are baking, cook the taco meat: brown the ground beef in a skillet over medium heat, drain excess fat, add the taco seasoning and water. Let simmer until the excess water mostly evaporates, stirring occasionally.
Once potatoes are done, remove from the oven and let cool slightly so I can handle them. Slice each potato lengthwise, fluff the insides with a fork.
Top with the taco meat, shredded cheddar cheese while hot so it melts, then add sour cream, green onions, tomatoes, and any other toppings I like.

Servings and timing

Servings: ~4 people (one potato per person)
Prep time: ~10‑15 minutes
Cook time: ~50‑60 minutes for baking potatoes + ~10 minutes for meat and assembling
Total time: ~1 hour 5‑70 minutes

Variations

I can swap the ground beef for ground turkey, chicken, or a plant‑based meat for lighter or vegetarian options.
For extra flavor, mixing in black beans or corn with meat is great.
Trying different cheeses: pepper jack for spice, mozzarella for milder melt.
Top with guacamole or avocado slices, or drizzle with salsa verde or hot sauce.

Storage/reheating

I store any leftover loaded potatoes in an airtight container in the fridge for up to 3‑4 days. To reheat, I preheat the oven to about 350°F (≈ 175°C), place the potatoes on a baking sheet, cover loosely with foil, and bake for ~15‑20 minutes until warmed through. Microwaving works in a pinch but loses crispness.

FAQs

What kind of potatoes work best?

I prefer russet potatoes because their skin gets nice and crisp and the inside becomes fluffy. Other types can be used, but texture might change.

Can I prepare this ahead of time?

Yes. I can bake the potatoes in advance, store them cooled in the fridge, and reheat when ready. For the toppings, I usually prep them fresh so they stay vibrant.

Is the taco seasoning packet enough or should I enhance it?

The packet is fine base seasoning. Sometimes I add a bit more garlic powder, onion powder, or smoked paprika to deepen flavor. It depends on how spicy or rich I want it.

How can I make this recipe milder or spicier?

To make it milder, I omit jalapeños or spicy toppings, use mild cheese, and reduce extra chili powders. For more heat, I’ll add chopped jalapeños, a spicy salsa, chipotle or hot sauce, or use pepper jack cheese.

What’s a good way to get crispy skin on the potatoes?

I make sure to bake them without foil, rub them with a bit of oil if possible, and bake in a hot oven (≈425°F). Also, letting them bake long enough until skin feels firm and crackly helps.

Conclusion

Making Taco Loaded Baked Potatoes is one of my favorite ways to satisfy a craving for comfort food that still feels fun. The crispy skins, seasoned meat, melted cheese, and fresh toppings come together so nicely. I hope when I try this, it becomes one of my go‑to weeknight dinners because it’s both filling and customizable.