Two of your favorite foods combined into one? Nothing sounds better than this right here, on a day like today! It’s where taco’s and baked potatoes come together to make the ultimate comfort meal during the most darkest, coldest days of winter!
A loaded potato, or better known as a “jacket potato” in European culture is known to warm the heart, soul, and stomach! It is the perfect bite to indulge in, especially when you are in the mood for something warm and delicious, but you don’t know exactly what it is that you are in there mood to indulge in. It is a meal all on its own, just like a chef salad, or a supreme pizza. Think of it as “the king of all potatoes!” It’s filled with gooey cheesy, savory meat, and the tastiest toppings that everyone knows and loves on taco Tuesday’s! These potatoes are great to have as a one man meal, to feed the entire family, or to serve at a celebration where you want to spice up the celebratory events!
A little up close and personal to take in just how extremely beautiful these taco potatoes are!
Set your oven to 425 degrees before getting all of our toppings and fillings ready for the potatoes when they’re tender and piping hot!
- Normally, I would lather each potato with only olive oil, sea salt, and cracked black pepper. However, these are special potatoes, and we most definitely are in need of a special seasoning blend considering these need to taste as close to real tacos as we can get them to. Therefore, in addition to the salt and pepper, let’s sprinkle on garlic powder, onion powder, chili powder, paprika, and cumin.
- Brown one pound of ground beef with rinsed black beans, green bell peppers and white onions, diced small. Season with the exact same seasoning blend you used on the potatoes.
- While the meat browns, let’s crisp up some bacon. If you’re trying to keep things bit healthier like me, you can use Turkey bacon just as I did.
- When the beef is browned and caramelized to your liking, add a splash of marsala wine, some splashes a Worcestershire sauce, a good gulp of A1 sauce, one tablespoon of honey, and a few dashes of your favorite hot sauce.
- After letting the meat simmer for five minutes once we added those last couple key ingredients, it is time to prep the important taco toppings. Shred iceberg lettuce, get your Mexican and taco seasoned cheese ready to be sprinkled, and get those condiments out from the fridge!
- Once our potatoes are soft and fork tender after a good hour or more of baking, slice them open and pinch them together on either side at once to open up the potato for complete access for topping piles!
Now, we can build these loaded taco potatoes!
- Put a few pads of butter in each potato that you are going to be filling.
- Pile some Mexican shredded cheese inside all of those potatoes to start melting.
- Next, spoon in the brown taco meat into each one.
- Over the meat, we’re going to move onto more shredded cheese. Taco seasoned cheese will take these over the edge; exactly where they need to be!
- Top each one after the cheese and meat melt into one another with all of that cold, crisp lettuce! You can use romaine if that’s more your jam!
- Sprinkle everything with that crispy bacon!
- You can top some with sour cream, guacamole, and salsa, or all of them with all three!
You can also top these loaded taco baked potatoes with taco sauce, or some sriracha for extra flavor and a nice addition of heat if that’s something you’re interested in. Otherwise, these are finished and absolutely perfect to dive into, Diamonds!
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