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Picture this: perfectly baked potatoes overflowing with beef spiced up with taco flavors, smothered in a creamy, cheesy sauce. It’s basically having a loaded baked potato smashed together with all your favorite taco stuff — mega satisfying.
I threw this together when I wanted something cozy but with a little zing on a cold night. Now, I whip it up most weekends when we’re craving big flavor but don’t want to fuss.
Must-Have Ingredients
- Four yellow potatoes (medium): bake up creamy but hold their shape
- Cracked salt and pepper: seasons the skin and pumps up the flavor
- Olive oil: helps make that potato skin extra crisp in the oven
- One pound ground beef: main star that soaks up all the spice
- One small onion, chopped up: adds that hint of sweetness while cooking with the meat
- One ounce taco seasoning: go for the packets or make your own for that taco kick
- Half cup water: helps the meat and spices turn saucy
- Five-ounce can evaporated milk: makes the sauce silky and rich
- Four ounces pepper jack (shredded): melts in for a gentle spiciness
- Eight ounces Velveeta: gets all smooth and creamy for the sauce
- Four-ounce can of diced green chilies: adds mild heat and zing
- Your favorite toppings — cheese, hot sauce, jalapenos, tomato, sour cream, cilantro, whatever sounds good: go wild and top it the way you like
Easy Steps
- Start the Prep
- Scrub those potatoes, poke a few holes with a fork, then roll them in olive oil and lots of cracked salt and pepper. Cover your baking sheet with foil so cleanup’s a breeze. Heat your oven to 400°F so it’s ready.
- Get Potatoes Baking
- Put potatoes on the pan and bake till the outsides feel crisp, about 45 minutes. You want the inside fluffy but the skins should stay golden, not burnt.
- Mix Cheese Sauce
- Meanwhile, in a saucepan over gentle heat, let Velveeta, pepper jack, chilies, and evaporated milk melt together. Keep stirring so it ends up smooth and creamy.
- Make Taco Meat
- As those bake, brown the ground beef and onion in a skillet over medium-high heat. Drain the extra fat, then stir in your taco seasoning and water. Drop the heat so it barely bubbles and thickens up for around 10 minutes.
- Broil for Crunch
- Once they’ve baked, switch the oven to broil on low, pop the potatoes back in for 15 minutes. This makes the skins super crisp and keeps them hot until you’re ready.
- Build and Dig In
- Cut each potato nearly in half and fluff the insides. Pour over the cheese sauce, layer on some taco beef, and let folks top their own with jalapenos, tomatoes, hot sauce, or any favorites. Enjoy right away.
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The cheese sauce gets into every bit of potato and makes each bite super homey. One time my kids loaded up theirs with so many jalapenos and sour cream, it basically turned into a spicy showdown at the table.
Storing Leftovers
Stash taco meat and cheese sauce in the fridge in separate containers with lids. Wrap leftover potatoes in foil and heat them back up at 350°F until they’re hot again. Warm up the cheese sauce slowly on the stove so it stays creamy.
Fun Switch-Ups
Want to lighten it up? Use ground turkey or chicken. For a dairy-free meal, swap in your favorite vegan cheese and use coconut milk instead of the usual cheese and evaporated milk. If you don’t have pepper jack handy, cheddar works just as well.
What Goes Well
Serve these loaded potatoes with something crunchy like a fresh salad or Mexican-style corn. A squeeze of lime on the side brightens up every bite.
A Little Backstory
Stuffed baked potatoes have been a crowd-pleaser in the U.S. for years. Bringing in taco flavors mixes old-school comfort food with Tex-Mex flair — familiar, but a little exciting too. Great for busy nights when you want something new.
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Common Questions
- → Which potatoes should I pick for this?
Choose russet or yellow potatoes since they’re soft inside but have strong skins that hold up well when baked.
- → How do I bake the potatoes evenly?
Make some holes in the potatoes with a fork so steam can get out. Rub them with olive oil and your favorite spices to get the skins nice and crispy.
- → Can I use something other than ground beef?
Definitely, ground turkey or chicken are great swaps that keep it light but tasty.
- → How do I make the cheese sauce?
Melt Velveeta, pepper jack, chopped chilies, and evaporated milk slowly over low heat until smooth and creamy.
- → What toppings go well on these potatoes?
Fresh tomatoes, jalapenos, sour cream, cilantro, and a splash of hot sauce add some great flavor.
- → Is this good if I need gluten-free food?
For sure, just make sure your taco seasoning doesn’t have any gluten and you’re good to go.