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All your Tex-Mex cravings, packed inside a baked potato—sounds pretty great, right? This meal takes baked potatoes up a notch by stacking on seasoned taco meat, gooey cheddar, and cool, crunchy toppings. It’s just the thing for dinner on chilly nights or any time you want big flavor without spending hours in the kitchen.
This is our go-to when Friday rolls around and I’m after something easy but playful. The kids get excited to pile on their favorite fixings, and I’m relieved that I don’t hear a single complaint at dinner.
Tasty Ingredients
- Diced tomatoes: They give you juicy bites—pick bright, deeply colored tomatoes if you can
- Green onions: Bring crunch and a peppery edge, so grab ones with perky, green tops
- Sour cream: Cools the heat from the beef, and the full-fat stuff is best if you want creamy texture
- Shredded cheddar cheese: For loads of melt—sharp cheddar is my pick for big flavor
- Water: Makes it easier to mix the seasoning into the beef
- Taco seasoning mix: Your easy way to bold flavor—look for mixes that include chili powder, cumin, garlic, and onion
- Russet potatoes: Bake up fluffy centers and crunchy skins, so choose firm potatoes without any soft spots
- Lean ground beef: Delivers tons of taste and protein—go for fresher and lower fat if you like your meals lighter
Step-by-Step Instructions
- Top and Serve:
- Fill each potato with a big scoop of the taco beef, then sprinkle cheddar on top and let it melt right in. Plop on some cold sour cream and finish everything off with green onions and tomatoes for some crunch. Serve up while it’s hot so everyone gets the gooey, cheesy vibe.
- Fluff the Potatoes:
- Once your potatoes are ready, let them cool briefly so you can handle them without burning yourself. Cut each one open right down the middle, then fluff the insides with a fork to make a perfect little space for your toppings.
- Season and Simmer:
- Next, toss your taco seasoning onto the browned beef, add water, and stir it all so the seasoning coats evenly. Let it bubble for about five minutes on medium-low—just enough for the sauce to thicken and the spices to really soak in.
- Brown the Beef:
- While potatoes are baking, put a large pan over medium heat. Toss in the ground beef and break it up as it cooks. Keep stirring until it’s brown and not at all pink—should take around 6–8 minutes. Get rid of any extra grease so your toppings don’t end up oily.
- Prep the Potatoes:
- Start by scrubbing your potatoes to remove any dirt and pat dry. Poke all over with a fork so steam can get out. Set right on a baking tray so the skins crisp up, then bake at 200°C for 45–50 minutes, or until you can poke them with a fork easily.
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I’m a sucker for melting cheddar here—the sharper the better. My mom always tossed in extra cheese for me as a kid, and that totally stuck. You can’t beat the stretch and flavor it adds to those spicy taco flavors.
How to Store Leftovers
Toss any extras in a container that seals tight and stash them in the fridge—good for up to three days. Keep your potatoes and toppings apart, if you can, so they stay fresher. When you’re hungry, cut the potato in half, zap it in the microwave till it’s steaming, and then add on your favorite toppings again.
Swaps and Substitutes
If you want to change things up, use ground turkey instead of beef or black beans for a veggie twist. For extra kick, swap in pepper jack cheese. No green onions or tomatoes? Slice up some avocado or use salsa for a fresh finish.
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Ways to Serve
A crisp green salad on the side keeps things light and fresh. Set out hot sauce or some pickled jalapeños if you’ve got folks who like things fiery. It’s super fun for a party if you put out bowls of various toppings and let everyone build a potato just the way they want.
Behind the Dish
Classic baked potatoes are all about American comfort, but throwing taco toppings on brings in that Tex-Mex twist. This dish is one of those tasty mashups where different backgrounds come together, and it totally works.
Common Recipe Questions
- → What’s the secret to soft, fluffy potatoes straight from the oven?
Give them a good scrub, stab a few times with a fork, then roast at 400°F until a fork goes in without any pushback—usually around 45 to 50 minutes.
- → Want to switch out ground beef for something else?
You sure can! Ground turkey or a veggie protein option swaps in easily. Tweak your spices to taste and enjoy.
- → What’s a simple way to toss in extra veggies?
Try tossing on some avocado, grilled bell peppers, or sweet corn. They pump up the flavor and bring a nice pop of color too.
- → Which kind of potato holds up best under all these toppings?
Pick Russet potatoes—they turn super fluffy inside and their skins don’t fall apart, so they’ll hold up under all that tasty stuff.
- → How should I save leftovers for later?
Stash potatoes and beef in separate containers in the fridge, then reheat before you add cheese and fresh toppings.