Taco Loaded Baked Potatoes (Printable Version)
Crispy baked potatoes filled with seasoned beef, cheese, sour cream, green onions, and fresh tomatoes.
# Ingredients:
→ Potatoes
01 -
4 medium russet potatoes, scrubbed and pierced with a fork
→ Taco Beef Filling
02 -
450 g lean ground beef
03 -
2 tablespoons taco seasoning mix
04 -
60 ml water
→ Toppings
05 -
120 g sharp cheddar cheese, shredded
06 -
120 g sour cream
07 -
3 stalks green onions, thinly sliced
08 -
2 medium fresh tomatoes, diced
# Steps:
01 -
Scrub each potato thoroughly under running water and pierce all over with a fork to allow steam to escape during baking.
02 -
Place potatoes directly on the oven rack and bake at 200°C for 45 to 50 minutes until skins are crispy and interiors are soft.
03 -
In a large skillet over medium heat, crumble and cook ground beef until fully browned with no pink remaining, approximately 6 to 8 minutes.
04 -
Sprinkle taco seasoning evenly over the cooked beef, add water, and stir to combine. Simmer for 5 minutes, stirring occasionally, until sauce thickens.
05 -
While the beef simmers, shred the cheddar, dice the tomatoes, and slice the green onions to have toppings ready for assembly.
06 -
Slice each baked potato down the middle and fluff the insides with a fork. Fill with the seasoned beef, then top generously with cheddar, sour cream, green onions, and tomatoes. Serve immediately.
# Notes:
01 -
For the crispiest skin, bake potatoes directly on the oven rack without foil.
02 -
Prepping toppings ahead simplifies assembly and enhances serving speed.
03 -
Reserve some green onions and tomatoes to garnish after plating for added freshness.