Description
Mexican Spicy Loaded Taco Potatoes are a hearty and flavorful baked potato dish filled with seasoned ground beef, black beans, corn, and topped with melted cheddar and Monterey Jack cheese. Finished with fresh salsa, creamy sour cream, diced avocado, and cilantro, this recipe combines classic Mexican flavors with the comforting texture of baked potatoes for a satisfying meal.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 1 tablespoon olive oil
- Salt, to taste
Beef Mixture
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
Toppings
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup salsa
- 1/4 cup sour cream
- 1 avocado, diced
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the potatoes.
- Prepare the Potatoes: Wash and scrub the potatoes thoroughly. Prick each potato several times with a fork, then rub them with olive oil and sprinkle with salt for flavor and a crispy skin.
- Bake the Potatoes: Place the potatoes directly on the oven rack and bake for 45-50 minutes, or until they are tender when pierced with a fork.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until translucent and fragrant.
- Cook Ground Beef: Add ground beef to the skillet, breaking it apart, and cook until browned. Drain any excess fat to keep the mixture lean.
- Season the Beef: Stir in taco seasoning, smoked paprika, cayenne pepper, salt, and pepper. Cook the mixture for another 2-3 minutes to develop flavors.
- Add Beans and Corn: Mix in the drained black beans and corn kernels. Cook for an additional 2-3 minutes to heat through thoroughly.
- Cool and Slice Potatoes: Remove baked potatoes from the oven and let them cool slightly. Slice each potato in half lengthwise to prepare for stuffing.
- Scoop Out Potato Flesh: Carefully scoop out some of the potato flesh, leaving about a 1/4-inch thick shell. Save the scooped potato for another use like mash or soup.
- Fill the Potatoes: Spoon the beef, black bean, and corn mixture into each potato shell, distributing evenly.
- Add Cheese and Bake Again: Top filled potatoes with shredded cheddar and Monterey Jack cheese. Return to the oven and bake for 10 minutes until the cheese melts and bubbles.
- Garnish and Serve: Remove from oven and top with salsa, sour cream, diced avocado, fresh cilantro, and a squeeze of lime juice. Serve immediately with extra lime wedges on the side.
Notes
- You can substitute ground turkey or chicken for ground beef to make the dish leaner.
- For a spicier kick, add extra cayenne pepper or chopped jalapeños to the beef mixture.
- The scooped-out potato flesh can be reused to make mashed potatoes or added to soups to reduce waste.
- If you prefer a vegetarian version, omit the ground beef and add extra beans or sautéed vegetables.
- Use a fork to test potato doneness; it should slide in easily when fully cooked.
