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Loaded Taco Potato Boats: Easy 30-Minute Dinner

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These loaded taco potato boats combine the ultimate comfort of a baked potato with bold, zesty taco flavors. Ready in under 30 minutes, they are a quick, easy, and crowd-pleasing weeknight dinner.

Ingredients

Scale
  • 4 medium russet potatoes, scrubbed clean
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 pound ground beef (80/20)
  • 1 packet taco seasoning (or 2 tablespoons homemade blend: chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano)
  • 1/2 cup water
  • 1 cup shredded cheddar cheese (sharp cheddar preferred)
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro (optional)
  • 1/2 cup diced tomatoes
  • 1/2 cup black beans, drained and rinsed

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Scrub each potato clean and pat dry. Pierce each potato several times with a fork. Rub each potato with olive oil and sprinkle with salt. Place on a microwave-safe plate and microwave on high for 5 minutes. Flip and microwave for another 3-4 minutes until just tender.
  3. Transfer potatoes to the prepared baking sheet. Bake in the preheated oven for 10-12 minutes until the skin is crispy.
  4. While potatoes are baking, heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (5-7 minutes). Drain excess fat. Stir in taco seasoning and 1/2 cup water. Simmer for 2-3 minutes until sauce thickens. Set aside.
  5. Let potatoes cool slightly. Slice each in half lengthwise. Scoop out some of the fluffy interior, leaving a 1/4-inch border to form a boat shape.
  6. Spoon taco meat evenly into each potato boat. Sprinkle generously with shredded cheddar cheese. Return to the oven for 3-5 minutes until cheese is melted and bubbly.
  7. Remove from oven. Top each boat with sour cream, salsa, diced tomatoes, black beans, green onions, and fresh cilantro. Serve immediately.

Notes

Don’t skip the microwave step—it cuts cooking time in half. Leave a 1/4-inch border of potato inside the skin to keep the boats sturdy. For extra crispy skins, rub potatoes with olive oil and salt before baking. Let the taco meat simmer to meld flavors. Watch the cheese melt to avoid burning.

Nutrition

Keywords: loaded taco potato boats, taco potatoes, easy dinner, 30-minute meal, ground beef recipe, weeknight dinner, comfort food

Find it online: https://bouncybowl.com/loaded-taco-potato-boats-easy-30-minute-dinner/