Ingredients
Equipment
Method
Prepare the Potatoes
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes and pat them completely dry.
- Pierce each potato 4-5 times with a fork.
- Rub the potatoes with olive oil and season generously with coarse sea salt.
- Place potatoes directly on the oven rack and bake for 60-75 minutes until skin is crispy and inside is tender.
Make the Taco Meat
- While potatoes bake, heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add chopped onion and cook until softened (3-4 mins). Add minced garlic and cook for 1 more minute.
- Add ground beef, break it apart, and cook until browned. Drain excess grease.
- Stir in the taco seasoning and water/broth. Bring to a simmer, then reduce heat and cook for 5-7 minutes until thickened.
Assemble
- Carefully remove potatoes from the oven and slice open lengthwise. Fluff the inside with a fork.
- Spoon a generous amount of taco meat into each potato.
- Top with shredded cheese and return to the oven for 2-3 minutes to melt the cheese.
- Remove from oven and add your favorite toppings. Serve immediately.
Nutrition
Notes
Pro Tip: Don't wrap the potatoes in foil! Baking them directly on the rack is the secret to getting that perfectly crispy skin.
Meal Prep: You can bake the potatoes and make the taco meat up to 3 days in advance. Store them separately in the refrigerator and assemble and reheat when you're ready to eat.
Meal Prep: You can bake the potatoes and make the taco meat up to 3 days in advance. Store them separately in the refrigerator and assemble and reheat when you're ready to eat.