Taco Baked Potatoes
I love a baked potato every now and then, especially when eating a steak. I’m that basic I know, but they really do go hand in hand and there’s nothing better. They don’t even have to be fancy, a simple pat of butter and a dollop of sour cream will always do the trick. Yet, with that being said, I of course will never shun a fancied up baked potato either. Might I remind you of these Shepherd’s Pie Baked Potatoes or even these Breakfast Baked Potatoes? They’re out of this world. But I’m not here to talk about those recipes, I’m here to let you know that these Taco Baked Potatoes are everything you never knew you wanted or needed, for that matter. Give them on your next Taco Tuesday or the big game.
I know it seems like a lot of toppings, but they’re all my favorite taco fixin’s, which I think are necessary at all taco dinners, but with that being said you don’t have to use all of them. You can choose some or all. It’s up to you, which is the best part about this recipe.
Taco Baked Potatoes
Equipment
- Baking sheet
- Skillet
Ingredients
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1 pound ground sirloin
- 1/2 medium yellow onion diced
- 1 garlic clove minced
- 2 tablespoons taco seasoning
- Kosher salt and coarse ground black pepper
- 1 tablespoon tomato paste
- 1/2 cup chicken stock or water
- 1 cup guacamole
- 1/2 cup salsa
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded lettuce
- 2 tomatoes diced
- 1/4 cup diced onion
- 1/4 pickled Jalapeños drained
- 1/4 fresh cilantro leaves
- 1/4 cup sour cream
Instructions
- Preheat oven to 350°F. Rinse the potatoes and poke a few holes with a fork. Place directly on the middle oven rack and bake until the skins are crisp and the potatoes feel soft. You can test with a fork and if it goes in easily, they’re ready. It should take about 1 hour.
- In the meantime, set a large skillet over medium-high heat with the oil. Once hot, add the beef and cook, breaking up with a wooden spoon, until crispy and cooked through, about 8 to 10 minutes. Add in the onion and garlic and cook until softened, about 3 minutes longer. Season with the taco seasoning, a pinch of salt and pepper and stir in the tomato paste and chicken stock. Cook over low heat until the sauce has thickened.
- Once the potatoes are ready, carefully remove from the oven and while still warm, use a fork to poke a zig-zagging line across the top of each potato. Then crack the spud open by gently squeezing the ends towards the center. It’ll pop open and fluff up.
- Fill each potato with the seasoned beef and then top with guacamole, salsa, cheese, lettuce, tomato, onion, jalapeños, cilantro and/or sour cream. The toppings are up to you! Serve immediately and enjoy!
