Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C). Scrub the potatoes, pat them dry, and pierce several times with a fork.
- Rub the potatoes all over with olive oil and coarse sea salt. Place directly on the oven rack and bake for 50-60 minutes, until the skin is crispy and the inside is tender.
- While potatoes bake, heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook until the beef is browned, breaking it apart with a spoon. Drain any excess grease.
- Stir in the minced garlic and cook for 1 minute until fragrant. Add the taco seasoning, tomato sauce, and water. Stir to combine.
- Bring the mixture to a simmer and reduce the heat to low. Let it cook for 5-10 minutes, stirring occasionally, until the sauce has thickened.
- Once the potatoes are done, slice them open lengthwise. Fluff the insides with a fork. Spoon the taco meat mixture into each potato. Top with shredded cheese, sour cream, salsa, cilantro, and any other desired toppings before serving.
Notes
Crispy Skin Tip: For the crispiest skin, do not wrap the potatoes in foil. Baking them directly on the oven rack is key.
Make-Ahead: You can bake the potatoes and prepare the taco meat up to 2 days in advance. Store them separately in the refrigerator and reheat before assembling.
Make-Ahead: You can bake the potatoes and prepare the taco meat up to 2 days in advance. Store them separately in the refrigerator and reheat before assembling.
