Equipment Needed
- Baking sheet
- Aluminum foil
- Fork
- Large skillet
- Spoon for stirring
- Small bowls for toppings (this keeps things organized!)
Step-by-Step Instructions
First, we need to get those potatoes going. Scrub them clean, dry them, and pierce each one all over with a fork. I learned the hard way that skipping the piercing leads to potato explosions in your oven—a mess you don’t want to clean up! Rub them lightly with olive oil, sprinkle with kosher salt, and wrap each one tightly in foil. Place them directly on the oven rack and bake at 400°F (200°C) for about 50-60 minutes. You’ll know they’re done when you can easily pierce them with a fork and they feel soft all the way through. The smell of baking potatoes is pure anticipation.
While the potatoes bake, let’s make the taco filling. In your large skillet over medium-high heat, brown the ground beef, breaking it up with your spoon until it’s no longer pink. Here’s my tip: don’t rush the browning. Let it get some little crispy bits for extra texture. Drain any excess fat if needed. Then, sprinkle the taco seasoning over the meat, pour in the water, and stir. Let it simmer for 3-5 minutes until the sauce thickens and coats the beef beautifully. Turn the heat to low to keep it warm.
Once your potatoes are tender, carefully unwrap them—the steam is hot! I use a kitchen towel to hold them. Let them cool just enough to handle, then slice each one open lengthwise. Use a fork to fluff the insides gently. This next part is crucial: immediately spoon a generous amount of the hot taco beef right into the fluffy center. The heat from the meat and potato will start working magic.
Now for the best part: the cheesy layer. Pile a hearty handful of that shredded cheddar directly on top of the steaming beef. I don’t even bother moving the potatoes; I just pop the whole baking sheet back into the still-warm oven for 3-4 minutes, just until the cheese is utterly melted and bubbly. Watching that cheese melt never gets old. Then, the grand finale: dollop with cool sour cream, and scatter over the fresh tomato, green onions, cilantro, and that essential shredded lettuce for the perfect fresh crunch.(See the next page below to continue…)