Loaded Taco Potato Recipe | Easy Dinner Idea
Looking for a fun twist on taco night? This loaded taco potato recipe combines fluffy baked potatoes with savory taco beef, gooey cheese, and all your favorite toppings. Perfect for family dinners, meal prep, or game-day snacks. Quick, hearty, and customizable!
Equipment
- Baking sheet
- Fork (for pricking potatoes)
- Skillet
- Mixing bowls
- Knife and cutting board
Ingredients
For the potatoes:
- 4 large russet potatoes
- 2 tbsp olive oil
- 1 tsp salt
For the taco filling:
- 1 lb ground beef (or chicken/beans)
- 2 tbsp taco seasoning (chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper)
- ½ cup water
Toppings:
- 1 cup shredded cheddar or Mexican blend cheese
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup salsa
- ½ cup sour cream
- 1 avocado or guacamole
- Fresh cilantro, lime wedges
Instructions
- Bake potatoes: Scrub, prick with a fork, rub with oil and salt. Bake at 400°F (200°C) for 50–60 minutes until skins are crisp and insides fluffy.
- Cook filling: In a skillet, brown ground beef. Add taco seasoning and water. Simmer until thickened.
- Prepare toppings: Chop lettuce, tomatoes, and avocado. Grate cheese.
- Assemble: Slice potatoes open, fluff insides with a fork, spoon in taco filling, and sprinkle cheese. Add fresh toppings and sauces.
- Serve: Garnish with cilantro and lime wedges.
Notes
- Best potatoes: Russet potatoes for fluffy interiors and sturdy skins.
- Vegetarian option: Use black beans or lentils instead of meat.
- Meal prep tip: Bake potatoes ahead, reheat, and load with toppings when ready.
- Crispier skins: Rub with oil and bake uncovered.
- Variations: Try BBQ chicken, breakfast fillings (eggs + chorizo), or spicy jalapeño toppings.