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baked potato

love this extravagant taco meat loaded baked potato.

January 23, 2025 by Becky Spoon

Taco Meat Loaded Baked PotatoJump to Recipe
Taco Meat Loaded Baked Potato
Taco Meat Loaded Baked Potato

This taco meat loaded baked potato is right up my ally. I love a baked potato. To add another of my favorite foods…Mexican food that takes it over the top.

I see loaded baked potatoes with bbq, vegetables, all kinds of different things. Why not loaded with taco meat, enchilada sauce, Mexican Crema, sour cream and guacamole?

Taco Meat Loaded Baked Potato

Baked potatoes are my go to when I don’t feel well, or I don’t want to cook or I just want the ultimate comfort food….a baked potato. It’s the perfect vessel to stuff a pretty complete meal into.

love this extravagant taco meat loaded baked potato.

So what’s in this loaded baked potato?

  • Butter
  • Sour Cream
  • Ground beef seasoned with your favorite taco seasoning
  • Red Chile enchilada sauce
  • Mexican Crema
  • Guacamole
  • Cilantro
  • Fried corn tortilla strips (optional)

I made the red chile sauce which is the same as I use for beef enchiladas. Here is the recipe: hatch red chile

You can use a store bought enchilada sauce, any will work. One of my favorites is Hatch Red Enchilada sauce.

Here’s my guacamole recipe if you decide to make it from scratch: #1 – delicious guacamole!

Guacamole
Guacamole

Here is a similar molcajete if you don’t have one. Honestly, it is the best thing to make homemade guacamole.https://amzn.to/3LYaE8g.

love this extravagant taco meat loaded baked potato.

Taco Meat Loaded Baked Potato

Might as well post those red chile enchiladas I was talking about. We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

New Mexico Hatch Red Chile Beef Enchiladas
New Mexico Hatch Red Chile Beef Enchiladas

Here’s the recipe for the loaded baked potatoes!!

Taco Meat Loaded Baked Potato

Taco Meat Loaded Baked potato

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Servings: 4 servings
Course: dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 large baking potatoes
  • 1 lb ground beef
  • 1 package of your favorite taco seasoning mix
  • 2 corn tortillas cut into strips
  • oil for frying your tortilla strips
  • butter
  • sour cream
  • red chile enchilada sauce
  • Mexican crema
  • shredded cheese like cheddar
  • sour cream
  • guamole (either homemade or store bought)
  • fresh chopped cilantro
  • salt and pepper

Method
 

  1. Wash your potatoes and wrap them in foil. Set the oven to 400 degrees and cook the potatoes until they are fork tender.
  2. While the potatoes are cooking cook your meat according to your taco seasoning instructions.
  3. Prepare your guacamole if making from scratch.
  4. When your potatoes are done remove them from the oven and slice an opening down the middle, without going all the way through. Push from each side to break up a little.
  5. Add the desired amount of butter to each potato along with salt and pepper to taste. Add your shredded cheese.
  6. Top with your taco meat. Add more cheese if you like. Drizzle back and forth with the enchilada sauce and the Mexican Crema.
  7. Top with sour cream, guacamole, your fried tortilla chips and fresh chopped cilantro.
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Filed Under: Dishes of Mexico, Tex Mex and New Mexico Red and Green Chile Tagged With: baked potato, extravagant, loaded baked potatoes, mexican food, potato, red chile, taco meat

Twice Baked Potatoes, Easy and Delicious

March 11, 2019 by Becky Spoon

Twice Baked PotatoesJump to Recipe
Twice Baked Potatoes
Twice Baked Potatoes

I can’t make twice baked potatoes without thinking of a lifelong friend of mine. She and I would cook together every weekend – actually much more than that. Jan would make baked potatoes and add lemon pepper, cheese, and green onions, I think? They were delicious, and since then I always add lemon pepper because I loved her baked potatoes so much! These are loaded with other goodies, and of course lemon pepper. The lemon pepper makes these potatoes.

Twice Baked Potatoes
Twice Baked Potatoes

These twice baked potatoes are loaded with roasted garlic, green onions, various spices, sour cream, lemon pepper, fresh jalapenos, cheese, topped with bacon bits and green onions! I used a medium cheddar this time, but I’ve used many different kinds of cheese in this recipe.

Twice Baked Potatoes
Twice Baked Potatoes

I used large russet baking potatoes for this recipe. You could use a medium-size russet, but I do like the russet because they are less likely to tear while you are removing the potato. There are other great potatoes, but like a Yukon Gold, their skins are so thin, they aren’t my first choice.

Wondering which potato is the best for certain recipes, like mashing or french fries? Here’s a link that describes the best use for each type of potato. https://www.tasteofhome.com/article/what-types-of-potatoes-are-best-for-which-recipes/

These potatoes are the perfect side dish for my grilled steak. Here’s the recipe: http://www.the2spoons.com/lucies-oh-so-good-easy-steak-on-the-grill/

Twice Baked Potatoes

Twice Baked Potatoes

Print Recipe Pin Recipe
Servings: 2 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 Large Russet Baking Potatoes, baked until fork tender Bake the potatoes salted and oiled with no foil
  • 4 green onions, diced, saving a little for garnish
  • 1 tsp roasted garlic
  • 4 tbsp sour cream
  • 1 tsp lemon pepper
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp jalapeno, finely chopped (optional)
  • 1/4 tsp black pepper
  • 1 cup grated cheese of your choice, reserving a little to top the potatoes
  • 2 slices bacon, cooked and chopped for garnish

Method
 

  1. As noted in the ingredients, do not wrap your potatoes in foil, instead rub them in oil and salt them and place on a sheet pan and bake until fork tender. Then remove the potatoes from the oven and leave your oven on.  With your potatoes laying lengthwise slice a top portion of your potatoes (Not halfway down, maybe 1/4 down) and scoop out into a bowl your potato from that slice and from the entire potato, being careful not to break the skin. Place your potatoes back into the oven for maybe 10 minutes or so allowing them to dry out a little in the pulp portion and the skins crisp up a little, kind of like potato skins.
    Add all the ingredients to the potatoes, mashing and combining.  Remove the potato skins from the oven and load the potatoes with the mixture, top with a little cheese and place back into the oven until cooked through and the cheese on top has melted, maybe 10 or 15 minutes, making sure your cheese does not brown.  Garnish with sliced green onions and chopped bacon.  


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Filed Under: Side dish Tagged With: baked potato, easy, Easy Side Dish, potatoes, side dish, twice baked potato

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