Description
Taco Potatoes are a flavorful and hearty meal featuring baked russet potatoes loaded with seasoned ground beef, melted cheddar cheese, and fresh toppings like sour cream, salsa, green onions, and cilantro. This easy-to-make Mexican-inspired main course is perfect for a satisfying dinner that’s gluten-free and customizable with various toppings.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes
- 1 tablespoon olive oil
- Salt, to taste
Filling
- 1 pound ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1/4 cup water
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare and Bake Potatoes: Preheat the oven to 400°F (200°C). Scrub the potatoes clean and pierce each several times with a fork. Rub them with olive oil, sprinkle with salt, and place directly on the oven rack or a baking sheet. Bake for 45 to 60 minutes until tender.
- Cook the Taco Meat: While the potatoes bake, heat a skillet over medium heat. Add ground beef and diced onion, cooking until browned and fully cooked, about 6 to 8 minutes. Drain excess grease.
- Season the Meat: Stir in minced garlic, taco seasoning, and water. Simmer the mixture for 2 to 3 minutes until thickened and fragrant.
- Assemble the Taco Potatoes: When potatoes are done, let them cool slightly. Slice open the tops and gently fluff the insides with a fork. Spoon the taco meat mixture into each potato.
- Add Toppings and Serve: Top the filled potatoes with shredded cheddar cheese, sour cream, salsa, green onions, and fresh cilantro. Serve warm.
Notes
- Substitute sweet potatoes for russet potatoes for a different flavor profile.
- Add toppings such as jalapeños, avocado slices, or crushed tortilla chips for added texture and heat.
- For a vegetarian version, replace the ground meat with black beans or lentils.
