Description
Mexican Spicy Loaded Taco Potatoes are a delicious and hearty baked potato dish filled with a seasoned ground beef mixture, black beans, and corn, then topped with melted cheddar and Monterey Jack cheese. Garnished with salsa, sour cream, avocado, fresh cilantro, and lime wedges, this dish brings together the bold flavors of Mexican cuisine in a comforting, easy-to-make meal perfect for family dinners or gatherings.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 1 tablespoon olive oil
- Salt, to taste
Beef Mixture
- 1 lb ground beef
- 1 tablespoon olive oil
- 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 Oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
- Prepare Potatoes: Wash and scrub the russet potatoes thoroughly. Prick each potato several times with a fork. Rub them evenly with olive oil and sprinkle with salt to enhance flavor and help the skin crisp up during baking.
- Bake Potatoes: Place the potatoes directly on the oven rack and bake for 45-50 minutes until they are tender when pierced with a fork.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
- Cook Ground Beef: Add the ground beef to the skillet and cook until it turns brown, breaking it apart as it cooks. Drain excess fat from the pan to keep the mixture lean.
- Season Beef Mixture: Stir in taco seasoning, smoked paprika, cayenne pepper, salt, and pepper. Cook for an additional 2-3 minutes to let the flavors meld.
- Add Beans and Corn: Mix in black beans and corn kernels. Cook for another 2-3 minutes until everything is heated through and well combined.
- Cool and Slice Potatoes: Remove baked potatoes from the oven and let them cool slightly for easier handling. Slice each potato lengthwise in half.
- Hollow Potatoes: Carefully scoop out some of the potato flesh from each half, leaving a 1/4-inch thick shell intact. Set the scooped-out potato flesh aside for another use or discard.
- Fill Potato Shells: Spoon the prepared beef, bean, and corn mixture into each potato shell, filling them generously.
- Add Cheese and Bake: Sprinkle shredded cheddar and Monterey Jack cheese evenly on top of each filled potato half. Return them to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove the potatoes from the oven. Top each with salsa, sour cream, diced avocado, fresh cilantro, and a squeeze of lime juice to brighten the flavors.
- Serve: Serve the loaded taco potatoes immediately with additional lime wedges on the side for extra zest.
Notes
- To ensure even cooking, choose potatoes that are similar in size.
- You can substitute ground turkey or chicken for a leaner meat option.
- For a vegetarian version, omit the ground beef and increase the black beans and corn quantities.
- Use fresh or frozen corn kernels as preferred; if frozen, thaw before adding.
- Leftover potato flesh can be used to make mashed potatoes or mixed into the beef filling for added texture.
- Adjust cayenne pepper amount to control the spiciness.
- If you want crispier potato skin, bake uncovered directly on the oven rack.
