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This hearty taco potato dish turns regular baked spuds into an exciting south-of-the-border treat. The soft, fluffy potatoes work as the perfect foundation for spicy beef and all the taco fixings you love, giving your family a filling and fun dinner option everyone will enjoy.
I came up with this idea when we couldn't decide between tacos and baked potatoes one evening. The mashup was such a success that my kids now ask for it at least twice every month.
Ingredients
- Russet potatoes: picked for their soft insides and tough skins that can hold lots of toppings
- Lean ground beef: gives you plenty of protein without being too fatty
- Taco seasoning packet: brings all the Mexican flavors with almost no work
- Shredded lettuce: adds a nice fresh crunch against the warm potato
- Cheddar cheese: gets all gooey and delicious on the hot potato and meat
- Sour cream: brings a cool, tangy touch that works with the spicy beef
- Salsa: gives a zingy kick and extra flavor boost
- Guacamole: adds good fats and smooth creaminess
- Green onions: gives a light oniony taste and makes it look prettier
How To Make Taco Potatoes
- Prepare the potatoes:
- Scrub potatoes clean from dirt, then dry them completely. This helps get the skin nice and crispy. Poke each potato several times with a fork so steam can get out while cooking. Wrap each one in foil to help them cook evenly and stay moist inside. Bake them at 400°F for an hour until they feel soft when you gently squeeze them.
- Cook the taco meat:
- While your potatoes are baking, cook ground beef in a big skillet over medium high heat. Keep breaking it into tiny pieces as it cooks so it spreads better on the potato later. After it's done, drain off the fat so your meal isn't greasy. Mix in the taco seasoning plus water following the packet directions. Let it bubble gently for 10 minutes so all the flavors can really come together and the sauce gets thick.
- Assemble the loaded potatoes:
- When potatoes are done, carefully take off the foil and cut a long slit across the top. Squeeze the ends gently toward the middle to open up a pocket for your fillings. Scoop plenty of the taco meat into each potato. The hot potato will keep everything warm. Put cheese on next so it starts melting right away. Then pile on lettuce, sour cream, salsa, guacamole, and green onions however you like.
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The best thing about this meal is how the potato soaks up all those yummy taco meat juices. My little girl normally pushes potatoes aside on her plate but gobbles these up and wants more because the spices make the potato taste so good.
Make Ahead Options
You can cook the potatoes and taco meat up to two days early. Keep them in separate containers in your fridge. When you're ready to eat, warm the potatoes in a 350°F oven for about 15 minutes, and heat the meat in a pan or microwave. This makes dinner super quick on those crazy busy nights when you don't have much time.
Variations To Try
Set up a build-your-own taco potato station for family meals or casual get-togethers. Put out extra toppings like black olives, chopped tomatoes, jalapeños, different types of cheese, and various salsas. Everyone loves picking their own toppings, and it makes dinner more fun. For something different, swap in sweet potatoes instead of regular ones for a hint of sweetness that goes really well with the savory taco meat.
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Scaling The Recipe
This dish grows easily to feed more folks. Just use more potatoes and beef as needed. For bigger groups, try setting up a serve-yourself table with potatoes and all the toppings in separate dishes. Want smaller portions? Baby potatoes make cute mini taco bites that work great as snacks or sides that can be eaten in just a couple of bites.
Storage Tips
Your leftover taco potatoes will stay good for up to 3 days in the fridge, though fresh toppings like lettuce might get soggy. For best results, keep the baked potatoes and meat separate from cold toppings. When you want to eat them, warm up the potatoes and meat, then add fresh toppings right before eating. The taco meat freezes really well for up to 3 months, so you can make future dinners even faster.
Frequently Asked Questions
- → What potatoes work best here?
Russets are great since their insides are soft and their skin holds everything nicely.
- → Can I swap beef for turkey?
Totally! Ground turkey works just as well and soaks up the seasoning perfectly.
- → What toppings go with this dish?
Try cheddar, guacamole, lettuce, sour cream, salsa, or chopped green onions for classic flavors.
- → How do I keep potatoes crispy?
Poke holes in the potatoes and wrap them in foil before baking to get fluffy insides and firm skin.
- → Can I prep this in advance?
Sure! Cook the beef and bake the potatoes ahead of time, then just reheat and top when you're set to eat.