Taco Baked Potatoes
Transform your weeknight dinner routine with these irresistible Taco Baked Potatoes—a flavorful fusion of loaded baked potatoes and your favorite taco night staples! Perfectly roasted russet potatoes serve as the ultimate edible bowls, stuffed to the brim with seasoned ground beef (or turkey) simmered in zesty taco seasoning. Topped with gooey melted cheddar cheese, creamy sour cream, crisp shredded lettuce, juicy diced tomatoes, and briny black olives, each bite is an explosion of Tex-Mex goodness. Ready in just over an hour, this easy, family-friendly recipe is customizable and makes a fantastic alternative to traditional taco shells. Garnish with fresh cilantro for a burst of bright flavor and serve these hearty dinner potatoes fresh from the oven to keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 pound Ground beef (or ground turkey)
- 1 packet Taco seasoning
- 0.67 cup Water
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 1 cup Diced tomatoes
- 1 cup Shredded lettuce
- 0.25 cup Sliced black olives
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly. Pierce each potato a few times with a fork to allow steam to escape while baking.
Rub each potato with olive oil, then sprinkle with a pinch of salt and pepper. Place them directly on the oven rack or on a baking sheet and bake for 45-50 minutes, or until they are tender when pierced with a knife.
While the potatoes bake, heat a large skillet over medium heat. Add the ground beef (or turkey) and cook, breaking it up into crumbles, until browned and fully cooked, about 7-10 minutes.
Drain any excess grease from the skillet. Stir in the taco seasoning and water, and cook according to the seasoning packet instructions (typically simmering for 3-5 minutes until the sauce thickens).
Once the potatoes are done baking, remove them from the oven and let them cool slightly. Slice each potato lengthwise down the middle and gently fluff the insides with a fork to create a pocket for the toppings.
Spoon a generous amount of the taco-seasoned ground beef mixture into each potato.
Top each potato with shredded cheddar cheese, a dollop of sour cream, diced tomatoes, shredded lettuce, and sliced black olives.
Sprinkle freshly chopped cilantro on top, if desired, for added flavor and garnish.
Serve warm and enjoy your Taco Baked Potatoes!
Nutrition Facts
Calories |
3309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.6 g | 224% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 9085 mg | 395% | |
| Total Carbohydrate | 302.1 g | 110% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 28.2 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1334 mg | 103% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 8517 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
