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Taco Loaded Baked Potatoes

Taco Loaded Baked Potatoes are crispy Russets filled with seasoned beef, melted cheddar, and fresh toppings like sour cream, green onions, and tomatoes—a quick, hearty meal or tasty side.
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Ingredients
  

  • 4 to 6 medium Russet potatoes
  • 1 pound lean ground beef
  • 1 ounce taco seasoning mix
  • ½ cup water
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • ¼ cup chopped green onions
  • ½ cup diced tomatoes

Instructions
 

  • Wash and scrub potatoes. Pierce 6–8 times with a fork. Bake directly on the oven rack at 400°F for 45–50 minutes until skins are crispy and potatoes yield to pressure.
  • Cook ground beef in a hot skillet over medium heat, breaking it up, until fully browned (7–9 minutes). Drain excess grease.
  • Add taco seasoning and ½ cup water to beef. Simmer on medium-low for 5 minutes until sauce thickens.
  • Let potatoes cool 2 minutes. Cut lengthwise and gently squeeze open. Fluff inside with a fork.
  • Top each potato with taco beef, shredded cheddar, sour cream, green onions, and diced tomatoes.
  • Enjoy warm for best taste and texture.