Taco Potatoes
Turn fluffy baked Russet potatoes into hearty edible bowls filled with savory seasoned ground beef. Topped with melted cheddar and fresh salsa, this easy dinner balances warm comfort with crisp contrast.
Equipment
- Large Skillet
- Foil
Ingredients
- 4 to 6 medium Russet potatoes
- 1 pound lean ground beef
- 1 packet taco seasoning (1 ounce)
TOPPINGS
- shredded lettuce
- cheddar cheese
- sour cream
- salsa
- guacamole
- green onion
Instructions
- Heat the oven to 400°F, scrub the potatoes, dry them well, pierce each one several times, wrap each potato in foil, and bake for 1 hour. The potatoes are ready when a fork slides through the center without resistance; let them cool slightly before handling.
- Brown and crumble the ground beef in a large skillet over medium-high heat, then pour off any excess grease before stirring in the taco seasoning and the amount of water listed on the packet. Cook until the beef has no pink areas and the seasoning smells fragrant, then bring the mixture to a boil.
- Lower the heat and simmer the seasoned beef for 10 minutes while the sauce thickens around the crumbles. The filling should look moist and cohesive rather than greasy or watery.
- Unwrap the slightly cooled potatoes, cut a slit across the top of each one, and gently press the ends to open the center. The flesh should separate into soft, fluffy flakes that can hold the filling.
- Spoon the taco beef into each potato and finish with shredded lettuce, cheddar cheese, sour cream, salsa, guacamole, and green onion. Add the cold toppings at the end so their crunch, creaminess, and freshness stay distinct.
Notes
Crisp skin tip: For the crispiest skins, wash and dry the potatoes well, rub them with a little olive oil and salt, and bake them uncovered rather than wrapping them in foil.
Ingredient tip: Drain the excess grease from the beef before adding the taco seasoning so the finished dish does not feel heavy or greasy.
Doneness: A browned skin does not always mean the center is tender. Keep baking until a fork reaches the middle easily without resistance.
Serving tip: Add the lettuce, sour cream, salsa, guacamole, and green onion only after the hot beef is in place to prevent them from wilting.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.