Description
How to make crispy taco potatoes with seasoned ground beef and melted cheese that turn ordinary spuds into a family favorite dinner.
Ingredients
Scale
Base Ingredients
- 6 large russet potatoes, scrubbed and pierced
- 1 lb ground beef, 80/20 blend
- 1 medium yellow onion, diced
- 2 tbsp olive oil
Seasonings
- 1 packet taco seasoning
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and black pepper to taste
Toppings
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- 1 medium tomato, diced
- 2 tbsp fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
Instructions
- Bake Potatoes: Preheat oven to 425°F. Pierce potatoes all over with a fork, rub with olive oil and salt. Bake 45-50 minutes until tender when squeezed gently.
- Cook Beef: While potatoes bake, heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned and cooked through, about 8 minutes.
- Add Aromatics: Add diced onion to the beef and cook until softened, about 5 minutes. Stir in garlic powder, cumin, and paprika, cooking until fragrant, about 30 seconds.
- Season Mixture: Sprinkle taco seasoning over the beef mixture and stir well. Add 1/4 cup water and simmer until slightly thickened, about 3-4 minutes. Season with salt and pepper.
- Prepare Potatoes: Cut a deep slit lengthwise in each baked potato. Gently squeeze ends to open wide. Fluff the flesh with a fork, being careful not to break the skins.
- Assemble Toppings: Spoon the seasoned beef mixture generously into each potato. Top with both cheeses, then return to oven for 5 minutes until cheese melts and bubbles.
- Final Garnish: Remove from oven and top each taco potato with sour cream, diced tomatoes, green onions, cilantro, and jalapeño slices if using. Serve immediately while hot.
Notes
- Pierce potatoes thoroughly to prevent bursting in the oven.
- Drain ground beef fat completely to avoid greasy taco potatoes.
- Shred cheese fresh for better melting than pre-shredded varieties.
- Add wet toppings just before serving to maintain texture.
- Let potatoes cool slightly before cutting to avoid steam burns.
- Store leftovers with toppings separate for best reheating results.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 45g
- Protein: 28g