Can I make this recipe with sweet potatoes instead of russet potatoes?

Yes! Sweet potatoes add a slightly sweeter flavor and pair well with the savory taco filling. Bake them the same way, but check for doneness around 45 minutes since they cook faster than russets.

What can I use instead of ground beef?

You can substitute ground turkey, chicken, or plant-based crumbles for a leaner or vegetarian-friendly option. Black beans, pinto beans, or lentils also work well as a protein-packed alternative.

How do I know when the potatoes are fully baked?

A properly baked potato should be tender when pierced with a fork. If it meets resistance, it needs more time. You can also gently squeeze the potato—it should give slightly without feeling hard in the center.

Can I make this recipe ahead of time?

Yes! Bake the potatoes in advance and store them in the fridge. Reheat them in the oven at 350°F for about 10 minutes before adding the toppings. The taco meat can also be made ahead and reheated on the stove or microwave.

Loaded Taco Potatoes

Name: Loaded Taco Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican-Inspired
Ingredients: 4 to 6 medium Russet potatoes; 1 pound lean ground beef; 1 packet (1 ounce) taco seasoning; ¼ cup water (or as directed on seasoning packet); 1 cup shredded cheddar cheese; 1 cup shredded lettuce; ½ cup sour cream; ½ cup salsa; ½ cup guacamole; ¼ cup chopped green onions

Description

Loaded Taco Potatoes combine the flavors of a classic taco with the comfort of a baked potato. Crispy-on-the-outside and fluffy-on-the-inside russet potatoes are filled with seasoned ground beef, melty cheese, and fresh taco toppings. This beginner-friendly meal is easy to customize and perfect for a quick, satisfying dinner.

Ingredients

Scale

4 to 6 medium Russet potatoes
1 pound lean ground beef
1 packet (1 ounce) taco seasoning
¼ cup water (or as directed on seasoning packet)

Toppings

1 cup shredded cheddar cheese
1 cup shredded lettuce
½ cup sour cream
½ cup salsa
½ cup guacamole
¼ cup chopped green onions

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Instructions

Bake the potatoes: Preheat the oven to 400°F. Scrub the potatoes clean, pat them dry, and use a fork to poke a few holes in each one. Wrap them in foil and place them directly on the oven rack. Bake for about 1 hour until they are fork-tender. Remove from the oven and allow them to cool slightly.
Prepare the taco meat: While the potatoes bake, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until fully browned and no longer pink. Drain any excess grease to prevent sogginess. Stir in the taco seasoning along with the water, then bring the mixture to a gentle boil. Reduce the heat and let it simmer for 10 minutes, stirring occasionally, until the flavors meld.
Assemble the potatoes: Unwrap the baked potatoes and carefully slice them open lengthwise without cutting all the way through. Use a fork to fluff the inside slightly to create space for the toppings.
Fill and top: Spoon the seasoned taco meat into each potato, allowing it to sink into the fluffy center. Immediately sprinkle shredded cheddar cheese over the hot filling so it melts. Add shredded lettuce, sour cream, salsa, guacamole, and green onions for a fresh and flavorful finish.
Serve and enjoy: These taco potatoes are best served warm with extra toppings on the side for customization. For a spicier kick, drizzle with hot sauce or add sliced jalapeños.

Notes

For crispier potato skin, skip the foil and bake the potatoes directly on the oven rack. Brushing them with a little oil before baking enhances the texture.
If short on time, microwave the potatoes on high for 8–10 minutes, flipping them halfway. They won’t have crispy skin but will still taste delicious.
Healthier swaps include using Greek yogurt instead of sour cream, ground turkey instead of beef, or adding extra veggies like diced bell peppers.
Leftovers can be stored in an airtight container for up to 3 days. Reheat in the microwave or oven before serving.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking and Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 loaded potato
Calories: 460
Sugar: 4g
Sodium: 760mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 27g
Cholesterol: 65mg