Loaded Mexican-Style Baked Potatoes

These taco stuffed baked potatoes transform humble spuds into a complete meal that satisfies both Mexican food cravings and comfort food needs. They make the perfect dinner for busy weeknights when you want something hearty that the whole family will devour.

I first created these stuffed potatoes when I needed to stretch our taco meat for unexpected dinner guests. The combination was such a hit that it became a regular in our meal rotation even my teenagers request them over regular tacos now.

Ingredients

• Russet potatoes choose large ones with firm skin for the best baking results and a fluffy interior
• Ground beef use 85/15 lean to fat ratio for flavor without excessive grease
• Taco seasoning packet provides perfect balanced spices but you can use homemade if preferred
• Onion and garlic create an aromatic base that elevates the meat mixture
• Shredded cheddar cheese freshly grated melts better than pre shredded varieties
• Sour cream adds cooling creaminess to balance the spiced meat
• Fresh toppings like tomatoes guacamole and cilantro bring brightness and color

Step-by-Step Instructions

Prepare The Potatoes

Scrub russet potatoes thoroughly under cold running water to remove all dirt. Dry them completely with paper towels then pierce each potato 6-8 times with a fork to allow steam to escape during baking. For extra crispy skins rub with olive oil and sprinkle with coarse salt before placing directly on the center oven rack at 400°F. Bake for a full hour rotating halfway through.

Cook The Taco Meat

Heat a large skillet over medium heat and add olive oil. Once shimmering add diced onions and cook for 4-5 minutes until they become translucent and start to caramelize at the edges. Stir in minced garlic and cook just until fragrant about 30 seconds being careful not to burn it as it will turn bitter.

Brown And Season The Beef

Add ground beef to the onion mixture breaking it apart with a wooden spoon into small crumbles. Cook until no pink remains about 7-8 minutes stirring occasionally. Tilt the pan and spoon off excess fat leaving just enough for flavor. Sprinkle the taco seasoning evenly over the meat and pour in water stirring to combine. Reduce heat to mediumlow and simmer uncovered for 5 minutes until the liquid has reduced and sauce has thickened.

Prepare The Potatoes For Filling

Once potatoes are fork tender remove from oven but keep the oven on. Place potatoes on a cutting board and let cool just enough to handle. Cut a deep slit lengthwise across the top of each potato and gently squeeze the ends to open them up. Use a fork to fluff the interior being careful not to break through the skin.

Assemble The Stuffed Potatoes

Divide the seasoned beef mixture evenly among the four prepared potatoes spooning it generously into the fluffy centers. Top each with a quarter of the shredded cheese and return to the oven for 2-3 minutes until cheese melts completely.

Add The Fresh Toppings

Remove the cheesy potatoes from the oven and finish with dollops of sour cream guacamole diced tomatoes fresh cilantro and sliced green onions. Serve immediately while still hot.

The secret to this recipe's success is definitely the contrast between the crispy potato skin and the tender fluffy interior. My family always fights over who gets the end pieces of the potatoes which get extra crispy during baking.

Make-Ahead Options

These stuffed potatoes work beautifully for meal prep. You can bake the potatoes up to 3 days ahead and store them in the refrigerator. The taco meat can also be prepared in advance and kept refrigerated for up to 2 days. When ready to serve reheat the potatoes in a 350°F oven until hot throughout about 15-20 minutes then heat the meat separately before assembling.

Dietary Adaptations

This recipe can be easily modified to suit various dietary needs. For a vegetarian version substitute the ground beef with black beans or a plant-based ground meat alternative. Those following a dairy-free diet can use dairy-free cheese and sour cream alternatives or simply increase the guacamole for creaminess. For a lower-carb option consider using sweet potatoes instead of russets.

Topping Bar Ideas

One of the most fun aspects of this recipe is setting up a topping bar and letting everyone customize their own potato. Beyond the basics mentioned in the recipe consider offering sliced jalapeños for heat lovers pickled red onions for tang black olives for saltiness crispy tortilla strips for crunch and various hot sauces for those who like extra spice. This interactive approach makes dinner more fun and ensures everyone gets exactly what they love.

Common Recipe Questions

→ Can I prepare any components of this dish ahead of time?

Yes! You can bake the potatoes and prepare the taco meat mixture up to 2 days in advance. Store them separately in the refrigerator, then reheat the potatoes in a 350°F oven for 15-20 minutes and warm the taco filling in a skillet before assembling.

→ How can I make this vegetarian?

Substitute the ground beef with plant-based meat alternatives, black beans, or a mixture of sautéed vegetables like bell peppers, zucchini, and corn. Use the same taco seasonings for authentic flavor.

→ What's the best way to achieve crispy potato skins?

For extra crispy skins, rub the clean potatoes with a light coating of olive oil and sprinkle with coarse salt before baking. This creates a deliciously crunchy exterior that contrasts with the fluffy interior.

→ Can I make this in an air fryer or microwave to save time?

Yes! Air fry potatoes at 400°F for about 40 minutes, turning halfway through. For microwave, cook on high for 5 minutes, flip, then 5 more minutes. Finish in a 400°F oven for 10 minutes to crisp the skins.

→ What other toppings work well with these stuffed potatoes?

Try black olives, pickled jalapeños, corn, black beans, pico de gallo, queso fresco, or a drizzle of Mexican crema. For added crunch, sprinkle with crushed tortilla chips just before serving.

→ How can I turn this into a make-your-own dinner bar?

Bake the potatoes and prepare the taco meat, then set up a toppings bar with individual bowls of cheese, sour cream, guacamole, tomatoes, and other toppings. Let everyone customize their potato to their preference.