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Taco Potatoes

BakedBeefDinnerHeartyOvenPotatoPrep-AheadSavorySpicy
Time :1 hour 15 minutes
Yield :6 servings
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The Scoop

Taco night just found a new vehicle!
Fluffy baked potatoes get loaded with seasoned ground beef, cheddar, salsa, sour cream, guacamole, and all the taco toppings you love.
It’s hearty, customizable, and a very convincing argument for putting taco toppings on basically everything.
Hack it:
Swap the beef for shredded chicken, chorizo, black beans, or seasoned lentils.
Use sweet potatoes for a slightly sweeter, heartier base.
Add corn, black beans, jalapeños, pickled onions, or sautéed peppers to the topping lineup.
Give the beef extra personality with chipotle, smoked paprika, cumin, or a splash of hot sauce.
Leftovers:
Scoop out the potato and turn it into crispy taco potato hash with the leftover beef and cheese.
Stuff the filling into tortillas for easy taco-potato burritos.
Turn the toppings into a loaded quesadilla with extra cheese.
Layer everything over tortilla chips for a second round of nachos.

Ingredients

  • 6 medium russet potatoes, washed and patted dried
  • 1 pound lean ground beef
  • 1 (1-ounce) packet taco seasoning
  • 1/3 cup water

Optional toppings:

  • shredded lettuce
  • cheddar cheese
  • sour cream
  • salsa
  • guacamole
  • green onion

Directions

  • Preheat the oven to 400 degrees F.
  • Poke a couple of holes in each potato, then wrap each in aluminum foil.
  • Bake the potatoes for 1 hour.
  • Carefully remove the hot potatoes from the oven, setting them aside to slightly cool.
  • In a large skillet, crumble and brown the ground beef over medium-high heat on the stove-top.
  • Drain the grease.
  • Add the taco seasoning and the water to the beef.
  • Bring the mixture to a boil, then reduce the heat to low. Let simmer for 10 minutes.
  • Remove the foil from the potatoes, then cut a slit in the top of each to open.
  • Fill the potatoes with the ground beef and add desired toppings.
  • Serve!
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