Inspired by the flavours of Mexico, rather than the country itself, these taco meat-topped baked potatoes are the perfect weeknight dinner. Make the meat in advance and store in the fridge or freezer until needed. Then, when you’re in a hurry, simply bake a few potatoes, topped with your pre-cooked taco topping and garnish with cheddar cheese and green onions.
Good to Know: To make potatoes ahead of time, they can be prepped up to step 6, placed on a baking sheet and tucked into the freezer. Freeze until solid, then transfer to an airtight lidded container and store in the freezer for up to one month.
- 4 baking potatoes, scrubbed
- 1 tsp olive oil
- 1 small onion, finely chopped
- Salt and pepper
- ½ tsp garlic powder
- ½ tsp celery salt
- ½ tsp cumin
- 1 Tbsp chilli powder
- 1lb. ground beef
- 1 cup tomato sauce or crushed tomatoes
- 1 cup shredded cheddar cheese, divided
- 3 green onions, trimmed and chopped
- For serving: ranch dressing or sour cream
Prep and Cook
- 1Heat oven to 375 degrees F. Prick potatoes with a large fork. Bake at 375 F for 45 minutes.
- 2Meanwhile, heat oil in a large skillet set over medium-high heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
- 3Add garlic powder, celery salt, cumin and chili powder to the skillet and stir, cooking until fragrant, about 1 minute.
- 4Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomato sauce and simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Check seasonings and add more salt and pepper, if desired.
- 5Slide the potatoes in half lengthwise and scoop out flesh. Place in a medium bowl and set the skins aside. Mash the potato and stir in the beef mixture, ¾ cup cheddar cheese and green onions. Spoon the beef mixture back into potato skins, filling each evenly.
- 6Place filled potatoes on a sheet pan and bake at 375° for 15 minutes. Serve with a side of ranch dressing or sour cream.