Let me tell you about the night I accidentally created my family’s most-requested dinner. It was one of those “clean out the fridge” evenings, with a few russet potatoes, some leftover taco meat, and a serious craving for something deeply comforting. I decided to throw caution to the wind and combine them. The moment that shredded cheddar hit the hot, savory beef and melted over the fluffy baked potato, my kitchen filled with the most incredible aroma—a mix of spicy cumin, toasted cheese, and earthy potato. I knew I’d stumbled onto something special. This wasn’t just a thrown-together meal; it was a hug on a plate, a perfect fusion of two classic comfort foods that I now make at least twice a month.
Why You’ll Love This Recipe
You’re going to love this recipe because it takes all the fun, customizable joy of taco night and marries it to the hearty, satisfying nature of a loaded baked potato. It’s a one-pan wonder that comes together without fuss, pleases even the pickiest eaters, and delivers that incredible “cheesy pull” we all dream about. From my kitchen to yours, I promise this dish is a guaranteed weeknight win that feels like a weekend treat.
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 pound lean ground beef (90/10 works perfectly)
- 1 (1 oz) packet taco seasoning (or 2 tablespoons homemade)
- ⅔ cup water
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- ½ cup diced tomato
- ⅓ cup sliced green onions
- ¼ cup chopped fresh cilantro (optional, but recommended)
- 1 cup shredded iceberg lettuce, for serving
Let’s talk ingredients for a second because choices here matter. I’ve tried this with both lean and higher-fat ground beef, and trust me, the leaner beef works better—you won’t have a pool of grease to drain, which keeps your potato from getting soggy. Don’t skip the fresh toppings! That cool, crunchy lettuce and bright tomato diced small make a huge difference against the rich, hot filling. And about that cheese: pre-shredded bags are convenient, but grating a block of sharp cheddar yourself melts so much creamier and doesn’t have that anti-caking powder. It’s a step I don’t skip when I have an extra minute.(See the next page below to continue…)