What can I use instead of ground beef?

Ground turkey and chicken are possible substitutes for beef. Vegetarian filling options include black beans, pinto beans, mock ground meats, and sautéed mushrooms and lentils. Other meat-based filling options include shredded chicken and chorizo.

Can I make them ahead?

Potatoes and taco filling can be made 3 days ahead and refrigerated in covered containers. Reheat before serving.

How do I get crisp potato skins?

Thoroughly dry washed potatoes. Potatoes may be coated with olive oil and sea salt. Make 4 to 5 fork punctures in each potato to be baked. Place baked potatoes directly on the oven rack to expose all surfaces of the potato skin to hot air.

How should I store and reheat leftovers?

Baked potato and taco meat can each be stored separately for 4 days in airtight containers in the refrigerator. Other toppings can be stored separately. The quickest way to reheat baked potatoes and taco meat is in a microwave. An oven or air fryer preheated to 350°F (175°C) is the best way to reheat baked potatoes with the skin on. Reheat meat in a skillet or microwave and add toppings.

What toppings can I add?

Sliced avocado or other avocado products, black olives, cilantro, queso fresco cheese, and pickled red onions are other taco toppings. You can add a small amount of cayenne pepper to the taco spice mixture for more heat.

Taco Loaded Baked Potatoes with Seasoned Ground Beef

By Sloane ParkNov 14, 2026

Prep

10 min

Cook

75 min

Total

85 min

Servings

Level

Easy

Jump to recipe

Four Russet potatoes is the quantity I buy when I want to prepare taco-filled baked potatoes. The thick skins help hold in the taco filling, and the starchy flesh softens during baking. I make baked potatoes this way when I'm looking for a dinner with potatoes, beef, and cheese.

Taco Loaded Baked Potatoes with Seasoned Ground Beef

I bake the potatoes on a middle rack in a 400°F (200°C) oven and use the time the potatoes spend baking as an opportunity to brown the meat while they finish in the oven. Once the meat is browned, I drain the excess grease and add spices and liquid such as broth to the crumbled beef until the sauce clings to the crumbles without pooling in the skillet.

After cutting the potatoes, I stick a fork into them to make room for meat before filling the potatoes. I suggest cheddar cheese, but I've also used a Mexican cheese mix. Sides include sour cream, salsa, diced tomatoes, lettuce, and jalapeños.

I eat side dishes with the warm cheese and meat. Other appropriate side dishes for a large meal include a green salad with cilantro-lime dressing and Spanish rice, steamed corn, or black beans.

Why you'll love this recipe

1Russet potatoes have thick skins that hold up well to taco filling scoops and other cuts.
2The seasoned sauce is absorbed into the fluffy potato center when served with a fork. The cooked meat doesn't fall out when the skin is cut.
3Cheddar or Mexican cheese mix will work. You can use cheese you already have shredded and in your fridge.
4A few jalapeños add a nice contrast to the potatoes and beef.
5Everyone makes their own potato and adds the toppings in any order they prefer.
6Leftover taco meat is tucked into a baked Russet potato and served with cheese.

Instructions

Preheat the oven to 400°F (200°C).

Scrub the potatoes clean and pat them completely dry.

Pierce each potato 4 to 5 times with a fork.

Rub the potatoes all over with olive oil and sprinkle them generously with sea salt.

Place the potatoes directly on the middle oven rack and bake for 60 to 75 minutes, until the skins are crispy and a fork easily pierces the centers.

Heat a large skillet over medium-high heat while the potatoes bake.

Add the ground beef and cook for about 5 to 7 minutes, crumbling it with a spoon, until browned.

Drain any excess grease from the skillet.

Stir the taco seasoning and water or beef broth into the beef.

Bring the mixture to a simmer and reduce the heat to medium-low.

Cook for 5 minutes, until the sauce has thickened slightly.

Remove the potatoes from the oven.

Cut a slit down the center of each potato and fluff the inside with a fork.

Spoon taco meat into each potato.

Top with cheese, sour cream, salsa, diced tomatoes, lettuce, and any optional toppings. Serve immediately.

FAQ

I use 90/10 lean ground beef. Lean ground beef cooks well in a skillet and does not need as much grease drained off before preparing tacos with taco seasoning.

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Dinner Beef Mexican Meal Prep Stovetop

Taco Loaded Baked Potatoes with Seasoned Ground Beef

Name: Taco Loaded Baked Potatoes with Seasoned Ground Beef
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 4 servings
Ingredients: 4 large Russet potatoes (scrubbed clean and dried); 1 tbsp olive oil; 1 tsp sea salt (for rubbing); 1 lb lean ground beef (90/10 recommended); 1 packet taco seasoning (about 2 tablespoons); 1/2 cup water or beef broth; 1 1/2 cups shredded cheddar or Mexican blend cheese; 1/2 cup sour cream; 1/2 cup salsa; 1/2 cup diced tomatoes; 1 cup shredded lettuce; sliced jalapeños (optional, for serving); guacamole (optional, for serving); cilantro (optional, for serving)

By Sloane ParkNov 14, 2026

Prep

10 min

Cook

75 min

Total

85 min

Servings

Level

Easy

Jump to recipe

I eat side dishes with the warm cheese and meat. Other appropriate side dishes for a large meal include a green salad with cilantro-lime dressing and Spanish rice, steamed corn, or black beans.

Why you'll love this recipe

1Russet potatoes have thick skins that hold up well to taco filling scoops and other cuts.
2The seasoned sauce is absorbed into the fluffy potato center when served with a fork. The cooked meat doesn't fall out when the skin is cut.
3Cheddar or Mexican cheese mix will work. You can use cheese you already have shredded and in your fridge.
4A few jalapeños add a nice contrast to the potatoes and beef.
5Everyone makes their own potato and adds the toppings in any order they prefer.
6Leftover taco meat is tucked into a baked Russet potato and served with cheese.

Ingredients

Servings4

•4 large Russet potatoes (scrubbed clean and dried)
•1 tbsp olive oil
•1 tsp sea salt (for rubbing)
•1 lb lean ground beef (90/10 recommended)
•1 packet taco seasoning (about 2 tablespoons)
•½ cup water or beef broth
•1 ½ cups shredded cheddar or Mexican blend cheese
•½ cup sour cream
•½ cup salsa
•½ cup diced tomatoes
•1 cup shredded lettuce
•sliced jalapeños (optional, for serving)
•guacamole (optional, for serving)
•cilantro (optional, for serving)

Instructions

1
Preheat the oven to 400°F (200°C).
2
Scrub the potatoes clean and pat them completely dry.
3
Pierce each potato 4 to 5 times with a fork.
4
Rub the potatoes all over with olive oil and sprinkle them generously with sea salt.
5
Place the potatoes directly on the middle oven rack and bake for 60 to 75 minutes, until the skins are crispy and a fork easily pierces the centers.
6
Heat a large skillet over medium-high heat while the potatoes bake.
7
Add the ground beef and cook for about 5 to 7 minutes, crumbling it with a spoon, until browned.
8
Drain any excess grease from the skillet.
9
Stir the taco seasoning and water or beef broth into the beef.
10
Bring the mixture to a simmer and reduce the heat to medium-low.
11
Cook for 5 minutes, until the sauce has thickened slightly.
12
Remove the potatoes from the oven.
13
Cut a slit down the center of each potato and fluff the inside with a fork.
14
Spoon taco meat into each potato.
15
Top with cheese, sour cream, salsa, diced tomatoes, lettuce, and any optional toppings. Serve immediately.

FAQ

I use 90/10 lean ground beef. Lean ground beef cooks well in a skillet and does not need as much grease drained off before preparing tacos with taco seasoning.