Description
4 large russet potatoes
1 tablespoon olive oil
1/2 pound ground beef or turkey
1/2 cup diced onion
1 packet taco seasoning
1/2 cup water
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped fresh cilantro
1/4 cup diced tomatoes
1/4 cup sliced jalapeños (optional)
Directions:
Preheat oven to 400°F (200°C). Scrub potatoes clean, dry them, and poke holes with a fork. Rub with olive oil and place on a baking sheet. Bake for 50-60
minutes until tender.
While potatoes are baking, heat a skillet over medium heat. Add ground beef or turkey and diced onion, cooking until meat is browned. Drain excess fat if
needed.
Stir in taco seasoning and water, then simmer for 5 minutes until thickened. Add black beans and corn, stirring to combine.
Once potatoes are done, let cool slightly. Slice each potato open and fluff the inside with a fork.
Fill each potato with the taco meat mixture, then top with shredded cheese, sour cream, cilantro, diced tomatoes, and jalapeños if desired.
Serve immediately and enjoy!
Prep Time: 10 minutes | Cooking Time: 60 minutes | Total Time: 70 minutes | Kcal: 350 per serving | Servings: 4
Step-by-Step Guide
1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). Thoroughly scrub 4 large russet potatoes under cold water. Dry them completely, then prick each potato 6-8 times with a fork. Rub each potato lightly with olive oil and place them directly on a baking sheet. Bake on the center rack for 50-60 minutes, or until easily pierced with a knife.
2. Cook the Filling: While potatoes bake, heat a large skillet over medium-high heat. Add 1/2 pound of ground meat and 1/2 cup diced onion. Cook, breaking up the meat, until browned and the onion is soft (about 7-8 minutes). Drain any excess fat.
3. Season the Filling: Reduce heat to medium. Add one packet of taco seasoning and 1/2 cup water to the skillet. Stir well and simmer for 5 minutes, allowing the sauce to thicken. Stir in 1/2 cup each of black beans and corn kernels until heated through. Remove from heat.
4. Assemble the Loaded Potatoes: Once potatoes are cool enough to handle, slice each one open lengthwise. Use a fork to gently fluff the insides. Evenly divide the taco filling among the potatoes, pressing it into the fluffy interior.
5. Add Toppings: Top each loaded potato with shredded cheddar cheese, allowing the residual heat to melt it slightly. Finish with dollops of sour cream, chopped cilantro, diced tomatoes, and optional sliced jalapeños.
Serving Suggestions
Serve these loaded potatoes immediately as a hearty main dish. For a complete meal, pair them with a simple side salad with lime vinaigrette or a cool, crunchy slaw to balance the richness. They also make excellent party food; set up a “loaded potato bar” with additional toppings like guacamole, salsa, black olives, and scallions for guests to customize their own.
How-to Summary
Bake russet potatoes at 400°F until tender. Simultaneously, brown ground meat with onion, then simmer with taco seasoning, water, beans, and corn. Split the baked potatoes, fluff the insides, and fill with the taco mixture. Top with cheese, sour cream, cilantro, tomatoes, and jalapeños.
Frequently Asked Questions
Can I make these potatoes ahead of time? Yes, you can bake the potatoes and prepare the filling 1-2 days in advance. Store separately in the refrigerator. Reheat the filling in a skillet and warm the potatoes in the oven or microwave before assembling.
What are good vegetarian substitutes for the meat? Use a plant-based ground “meat” alternative, or replace it entirely with an extra cup of black beans and corn for a hearty vegetarian version.
How do I get the potato skin extra crispy? After oiling, rub the skins lightly with salt before baking. Placing the potatoes directly on the oven rack (with a baking sheet below to catch drips) can also promote air circulation for a crispier skin.
Can I use a different type of potato? Russets are ideal for baking due to their fluffy texture. For a denser, waxier result, you can use large Yukon Gold potatoes, but adjust baking time as needed.
How should I store leftovers? Store assembled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture, though the microwave is faster.
Common Mistakes to Avoid
- Not Poking the Potatoes: Forgetting to prick the potatoes with a fork can lead to steam buildup and potential bursting in the oven.
- Overfilling the Skillet: Crowding the skillet when browning the meat steams it instead of browning it. Cook in batches if doubling the recipe.
- Using Wet Toppings Too Early: Adding cold sour cream or salsa before baking can make the potato soggy. Always add cold toppings after the potato comes out of the oven.
- Underseasoning the Filling: Relying solely on the taco packet. Taste the filling and consider adding a pinch of salt, cumin, or chili powder to suit your preference.
Conclusion
Taco Stuffed Baked Potatoes are the ultimate fusion of comfort food and vibrant Tex-Mex flavor. This recipe is wonderfully flexible, allowing for easy customization with your favorite proteins and toppings. By following the detailed steps and avoiding common pitfalls, you can create a satisfying, crowd-pleasing meal that is as fun to make as it is to eat. Perfect for a busy weeknight or a casual gathering, this dish is sure to become a regular in your recipe rotation.
