Ingredients
- 4 large russet potatoes
- 1 lb ground beef (90% lean)
- 1 packet taco seasoning
- 1/2 cup water
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 1/4 cup green onions, sliced
- 1/2 cup fresh tomatoes, diced
- Salt and pepper, to taste
- Optional toppings: jalapeños, avocado, salsa, cilantro
Instructions
- Preheat oven to 425°F (220°C).
- Scrub and dry potatoes, poke with a fork, rub with oil (optional), and sprinkle with salt.
- Bake directly on oven rack or a baking sheet for 50–60 minutes until fork-tender.
- While potatoes bake, cook ground beef in a skillet over medium heat until browned. Drain excess fat.
- Add taco seasoning and water to beef. Simmer until water evaporates, stirring occasionally.
- Remove potatoes from oven, let cool slightly, then slice lengthwise and fluff insides with a fork.
- Top each potato with taco meat, cheddar cheese, sour cream, green onions, tomatoes, and any additional toppings.
- Serve immediately while hot and fresh.
Notes
- Substitute ground beef with turkey, chicken, or plant-based meat for variation.
- Mix in black beans or corn with meat for added flavor and texture.
- Try different cheeses like pepper jack or mozzarella.
- Make ahead by baking potatoes in advance and reheating before serving.
- Use foil-free baking for the crispiest skins.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Halal
Nutrition
- Serving Size: 1 loaded potato
- Calories: 510
- Sugar: 4g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
