Description
Crispy taco potatoes blend Mexican-inspired zest with comforting potato goodness for a delightful culinary adventure. Spicy seasonings and melted cheese elevate this simple dish, promising you a mouthwatering experience that satisfies deep cravings.
Ingredients
Scale
Main Ingredients:
- 4 to 6 medium russet potatoes
- 1 pound (1 lb) lean ground beef
Seasoning:
- 1 ounce (1 oz) taco seasoning packet
Toppings:
- 1 cup shredded lettuce
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup guacamole
- 2 tablespoons chopped green onions
Instructions
- Scrub potatoes thoroughly under cool running water, ensuring all dirt is removed. Pat dry completely with clean kitchen towel.
- Pierce potatoes multiple times with fork to allow steam escape during baking. Wrap individually in aluminum foil.
- Roast potatoes in preheated 400°F oven for approximately 60 minutes until tender when pierced with knife.
- Remove potatoes from oven and let rest for 5-10 minutes to cool slightly and handle safely.
- Place ground beef in large skillet over medium-high heat. Cook until meat completely browns and crumbles, breaking into small pieces.
- Drain excess fat from skillet using colander or paper towels to remove grease.
- Return meat to pan, sprinkle taco seasoning and add recommended water amount. Stir thoroughly to combine.
- Reduce heat and simmer seasoned meat mixture for 10 minutes, allowing flavors to meld together.
- Carefully slice each potato lengthwise, creating deep opening without cutting completely through.
- Generously fill potato cavities with prepared taco meat.
- Layer additional toppings including shredded lettuce, grated cheddar cheese, dollop of sour cream, fresh salsa, creamy guacamole, and chopped green onions.
- Serve immediately while potatoes remain warm and toppings are fresh.
Notes
- Choose medium-sized russet potatoes with smooth, firm skin for the best baking results and most consistent texture.
- Swap ground beef with ground turkey, plant-based crumbles, or black beans for lighter protein options that fit different dietary needs.
- For extra crispy potato skin, lightly brush with olive oil and sprinkle sea salt before wrapping in foil and baking.
- Bake potatoes and prepare taco meat ahead of time, storing separately in refrigerator for quick assembly during busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 65 mg