Crispy baked russet potatoes loaded with seasoned taco meat, melted cheese, and fresh toppings for a hearty and customizable family dinner.

4 large russet potatoes (8–10 oz each)

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound ground beef (90/10 lean) or ground turkey

1 small onion, finely diced

2 cloves garlic, minced

1 packet (1 oz) taco seasoning or 3 tablespoons homemade taco seasoning

1/3 cup water

1 cup shredded cheddar cheese or Mexican blend

1/2 cup sour cream

2 green onions, thinly sliced

1 small tomato, diced

1/4 cup black olives, sliced

1/3 cup guacamole or 1 sliced avocado

Hot sauce or salsa (optional)

Fresh cilantro, chopped (optional)

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Preheat oven to 400°F (205°C).
Wash and dry the potatoes thoroughly. Pierce each several times with a fork.
Rub potatoes with olive oil and season evenly with salt and pepper.
Place directly on the oven rack and bake for 45–60 minutes until skins are crispy and interiors are tender.
While potatoes bake, cook ground beef or turkey in a skillet over medium-high heat for 5–7 minutes until browned.
Add diced onion and minced garlic; cook for 3–4 minutes until softened. Drain excess fat if necessary.
Stir in taco seasoning and water. Simmer for 3–5 minutes until thickened.
Remove potatoes from oven and let cool slightly. Slice lengthwise and gently fluff the interiors with a fork.
Spoon taco meat into each potato and top with shredded cheese.
Return to oven for 5 minutes until cheese melts.
Add sour cream, tomatoes, green onions, olives, guacamole, cilantro, and hot sauce as desired before serving.

Dry potatoes thoroughly for extra crispy skins.

Store meat and potatoes separately for best reheating results.

Swap meat for seasoned black beans or lentils for a vegetarian version.

Use pepper jack cheese for added heat.

Microwave potatoes for a faster option, though oven baking gives crispier skins.