It is 5pm and your family is hungry. You need a meal that is filling and simple to make. These Loaded Taco Potatoes are the answer to your busy weeknight stress.
This recipe delivers a warm, comforting meal that feels like a treat. It combines the crisp skin of a baked potato with zesty taco flavors. Your whole family will love how satisfying every bite feels.
Why This Recipe Is a Winner
This dish is perfect for a healthy reset after a long day. It uses simple pantry staples to create a high-protein feast. You can let the oven do most of the work for you.
These potatoes are also very budget-friendly for large families. Ground beef and potatoes are affordable and always available. It is a protein-packed meal that keeps everyone full all evening.
Simple Cooking Method
Even if you are a beginner, you can master this meal. The secret is in the crispy potato skin. You just scrub, oil, and let them bake until tender.
While the potatoes bake, the beef filling comes together in one pan. It is a stress-free process that requires very little active time. You will feel like a pro in your own kitchen.
Ingredients You’ll Need
These ingredients are mostly pantry staples that you likely have on hand right now.
- 4 large Russet potatoes
- 1 pound lean ground beef (90/10)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 packet (1 ounce) low-sodium taco seasoning
- 1/2 cup water
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/2 cup chunky salsa
- 1/4 cup sliced pickled jalapeños
Step-by-Step Directions
- Preheat the oven to 400°F (204°C).
- Scrub the potatoes thoroughly and pierce each multiple times with a fork.
- Coat the potato skins with olive oil and salt.
- Place potatoes directly on the center oven rack.
- Bake for 45 to 60 minutes until the skin is crisp.
- Brown the ground beef in a large skillet over medium-high heat.
- Drain any excess fat from the skillet.
- Add taco seasoning, black beans, and water to the beef.
- Simmer for 5 to 8 minutes until the liquid thickens.
- Slice potatoes open, fluff with a fork, and add the beef mixture.
- Top with cheese, sour cream, salsa, and jalapeños.
Best Ways to Enjoy It
Serve these warm and steaming right out of the oven. You can set up a topping bar for the kids. This makes dinner feel like a fun family event.
Pair these potatoes with a fresh green side salad. A squeeze of lime juice adds a bright, fresh finish. It is the ultimate comfort food for a chilly fall evening.
Storage & Reheating
Store the potatoes and beef filling in separate containers. They will stay fresh in the fridge for up to four days. This makes them perfect for easy weekday lunches.
To reheat, use the microwave or the oven. A 350°F oven for 10 minutes restores the crispy skin perfectly. You can even freeze the cooked beef for later use.
Tips for Best Results
- Don’t skip piercing the potatoes or they might burst.
- Place potatoes directly on the rack for the crispiest skin.
- Use a fork to fluff the potato guts before adding toppings.
- Choose lean ground beef to keep the meal feeling light.
- Make the beef filling ahead of time for faster assembly.
- Check the internal temperature to ensure they are perfectly cooked.
- Add a dollop of Greek yogurt instead of sour cream for extra protein.
Ways to Switch It Up
- Swap ground beef for ground turkey or chicken.
- Use sweet potatoes for a nutritious twist on the base.
- Add corn or bell peppers to the beef mixture for extra veggies.
- Make it vegetarian by using extra beans and meatless crumbles.
Common Questions
Can I make these in the air fryer?
Yes, you can air fry the potatoes at 400°F for 35-40 minutes. They come out extra crispy and delicious. Just make sure to turn them halfway through.
Are these potatoes good for meal prep?
Absolutely! These are a meal prep dream because they reheat so well. Pack the cold toppings separately to keep everything fresh.
I hope these potatoes bring a little warmth and ease to your busy week. They are a staple in my home, and I know your family will love them too.
— Katie Wood
Ingredients
- 4 large Russet potatoes
- 1 pound lean ground beef (90/10)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 packet (1 ounce) low-sodium taco seasoning
- 1/2 cup wate r
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/2 cup chunky salsa
- 1/4 cup sliced pickled jalapeños
Instructions
- Preheat the oven to 400°F (204°C).
- Scrub the potatoes thoroughly and pierce each multiple times with a fork to allow steam to escape.
- Coat the potato skins with olive oil and kosher salt, then place them directly on the center oven rack.
- Bake for 45 to 60 minutes, or until the internal temperature reaches 210°F (99°C) and the skin is crisp.
- While potatoes bake, brown the ground beef in a large skillet over medium-high heat until no pink remains.
- Drain any excess rendered fat from the skillet.
- Add the taco seasoning, black beans, and water to the beef. Simmer for 5 to 8 minutes until the liquid has reduced and thickened.
- Remove potatoes from the oven and slice open lengthwise.
- Fluff the interior of the potatoes with a fork and divide the beef and bean mixture evenly among them.
- Top with shredded cheddar cheese, sour cream, salsa, and jalapeños before serving.
