Ingredients

• 4 medium russet potatoes, scrubbed
• 1 tbsp olive oil
• Salt & black pepper

For the taco filling:
• 1 lb (450g) ground beef (85/15)
• 1 packet (1 oz) taco seasoning (or 2 tbsp homemade)
• ½ cup water

Toppings (mix & match!):
• 1 cup shredded cheddar or Mexican blend cheese
• ½ cup sour cream or Greek yogurt
• ½ cup pico de gallo or diced tomatoes
• ¼ cup red onion, finely diced
• ¼ cup fresh cilantro, chopped
• Sliced jalapeños, avocado, or black olives (optional)
• Lime wedges for serving

Instructions

Bake potatoes: Preheat oven to 400°F (200°C). Rub potatoes with oil; sprinkle with salt. Pierce each several times with a fork.
- Bake directly on oven rack (or on a sheet) 45–60 min, until tender when squeezed.
- Speed tip: Microwave 5–7 min first, then finish in oven 20 min for crisp skin.
Taco meat: While potatoes bake, brown beef in skillet over medium-high. Drain excess fat. Stir in taco seasoning and water; simmer 5 min.
Assemble: Slice potatoes open; fluff insides with fork. Season with salt & pepper.
Load with taco meat, cheese (let it melt!), sour cream, pico de gallo, onion, cilantro, and extras.
Serve immediately with lime wedges for a bright finish!