Name: Taco Loaded Baked Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mexican-Inspired
Ingredients: 4 large russet potatoes; 1 tablespoon olive oil; 1 pound ground beef or plant-based ground; 1 small onion, diced; 2 cloves garlic, minced; 2 tablespoons taco seasoning; 1/4 cup water; 1/2 cup black beans, drained and rinsed; 1/2 cup corn kernels (fresh, frozen, or canned); 1/2 cup shredded cheddar or plant-based cheese; 1/4 cup sour cream or dairy-free yogurt; 1 avocado, diced; 1/4 cup chopped fresh cilantro; Salt and pepper, to taste

Crispy on the outside and fluffy on the inside, these taco loaded baked potatoes are filled with a savory, seasoned taco mixture and topped with all the classic fixings. They’re the ultimate mashup of two comfort food favorites—perfect for busy weeknights, Taco Tuesday, or whenever I’m craving something hearty and satisfying.

Why You’ll Love This Recipe

I love this recipe because it brings together everything I enjoy about tacos and baked potatoes in one dish. It’s super versatile, works well with plant-based or meaty fillings, and is totally customizable with my favorite toppings. Whether I’m cooking for family, friends, or just meal prepping for the week, these loaded potatoes are always a hit. Plus, they’re naturally gluten-free and easily made vegetarian or vegan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes

1 tablespoon olive oil

1 pound ground beef or plant-based ground

2 cloves garlic, minced

1 small onion, diced

2 tablespoons taco seasoning

1/2 cup black beans, drained and rinsed

1/4 cup water

1/2 cup corn kernels (fresh, frozen, or canned)

1/2 cup shredded cheddar or plant-based cheese

1/4 cup sour cream or dairy-free yogurt

1 avocado, diced

1/4 cup chopped fresh cilantro

Salt and pepper, to taste

Directions

I start by preheating my oven to 400°F (200°C). I scrub the potatoes clean, prick each several times with a fork, rub them with olive oil, and place them directly on the oven rack or a baking sheet. Next I let them bake for 45-60 minutes, until tender when pierced.

While the potatoes are in the oven, I heat a skillet over medium heat. I add the ground beef or plant-based ground and cook until browned, about 5-7 minutes. Then I stir in the diced onion and garlic, cooking for another 3-4 minutes.

I mix in the taco seasoning and 1/4 cup of water, letting it simmer until thickened, around 2-3 minutes.

I add the black beans and corn and cook everything together for another 2-3 minutes before removing the skillet from the heat.

Once the potatoes are done, I slice them open lengthwise and fluff the insides with a fork to make room for the filling.

I spoon the taco filling into each potato and top with shredded cheese. Then I return them to the oven for 5 minutes, or until the cheese is perfectly melted.

Finally, I top each potato with sour cream, avocado, and fresh cilantro before serving hot with my favorite taco toppings.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 10 minutes

Servings: 4 servings

Calories: Approximately 395 kcal per serving

Variations

I sometimes swap the ground beef for shredded chicken or turkey if I’m looking for a lighter version.

For a fully plant-based option, I stick with a good meatless ground and dairy-free cheese and yogurt.

When I want to add more veggies, I toss in diced bell peppers or sautéed mushrooms to the filling.

For spice lovers like me, adding jalapeños or a drizzle of hot sauce on top gives it a kick.

I’ve also made mini versions using smaller potatoes for party-friendly bites.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F (175°C) oven for about 15-20 minutes, or microwave them for a quick 2-3 minutes until warmed through. If I’m reheating in the oven, I like to add a fresh sprinkle of cheese before baking to get that melty topping again.

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FAQs

How can I make this recipe vegan?

I use plant-based ground meat, dairy-free cheese, and a vegan yogurt or sour cream alternative to make these fully vegan without sacrificing flavor.

Can I make the filling ahead of time?

Yes, I often make the taco filling up to 2 days ahead and store it in the fridge. When I’m ready to eat, I just bake the potatoes fresh and warm up the filling.

What’s the best way to get crispy potato skins?

I always rub the potatoes with olive oil before baking and place them directly on the oven rack. This helps the skin crisp up perfectly.

Can I freeze these taco baked potatoes?

I prefer not to freeze the fully assembled potatoes, but the taco filling itself freezes really well. I store it in a freezer-safe container for up to 2 months.

What toppings go well with taco baked potatoes?

I love topping mine with salsa, jalapeños, green onions, extra cheese, or even crumbled tortilla chips for a crunchy finish.

Conclusion

These taco loaded baked potatoes are one of my favorite go-to meals when I want something fun, filling, and full of flavor. Whether I’m keeping it simple or loading on the toppings, they always hit the spot. I love how easily I can adapt them to whatever ingredients I have on hand, making them perfect for any night of the week.

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