Preheat your oven to 200°C (400°F).
Wash and scrub the potatoes thoroughly, then dry them completely.
Pierce each potato several times with a fork. Rub the skins lightly with olive oil and season with salt and black pepper.
Place the potatoes directly on a baking sheet.
Step 2: Bake the Potatoes
Bake for approximately 50–60 minutes, depending on their size.
The potatoes are ready when a fork slides easily into the center and the skins are crisp.
Remove them from the oven and let them cool for a few minutes.
Step 3: Prepare the Taco Beef
While the potatoes are baking, heat a large skillet over medium-high heat.
Add the ground beef and cook for about 5–7 minutes, breaking it apart with a spoon as it cooks.
Add the diced onion and cook for another 2–3 minutes.
Stir in the minced garlic and cook for about 30 seconds.
Drain excess grease if necessary.
Step 4: Season the Beef
Add the taco seasoning and ½ cup water.
Stir well and simmer for about 3–5 minutes, until the sauce thickens and the beef is well coated.
Taste and adjust the seasoning if needed.
Step 5: Cut the Potatoes
Place each baked potato on a plate.
Make a deep cut lengthwise across the top, then gently press the sides to open the potato.
Use a fork to fluff the soft potato inside.
Step 6: Add the Cheese
Sprinkle some shredded cheddar cheese into each potato.
Add a generous spoonful of the seasoned taco beef on top.
Finish with another layer of cheddar cheese.
Step 7: Melt the Cheese
Place the loaded potatoes back into the oven for 3–5 minutes, or until the cheese is completely melted and bubbly.
You can also place them under the broiler for 1–2 minutes, watching carefully so the cheese doesn’t burn.
Step 8: Add the Toppings
Remove the potatoes from the oven.
Top each one with sour cream, diced tomatoes, green onions, and fresh cilantro or parsley.
Add jalapeños or salsa if you enjoy extra heat.
Step 9: Serve
Serve the loaded potatoes immediately while they’re hot and the cheese is melted.
For a complete meal, pair them with a simple green salad, corn, or roasted vegetables.
Slow Cooker Option
For the slow-cooker version, wrap the prepared potatoes individually in foil and cook on LOW for about 4–5 hours, or until fork-tender. Prepare the taco beef separately on the stovetop, then assemble the potatoes with beef, cheese, and toppings just before serving.
Tip: For extra flavor, mix a little butter into the fluffy potato before adding the taco beef and cheese.
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