Crispy baked potato boats filled with seasoned taco meat, melted cheese, and fresh toppings for an easy, family-friendly dinner.
Total Time:1 hour 15 minutes
Yield:8 potato boats
Ingredients
4 medium russet potatoes
1 tablespoon olive oil
1 teaspoon salt, divided
1 pound lean ground beef
2 tablespoons taco seasoning
â…“ cup water
1 cup shredded cheddar or Monterey Jack cheese
½ cup salsa or pico de gallo
1 avocado, diced
¼ cup sour cream
2 tablespoons chopped cilantro
Sliced jalapeños, optional
Crushed tortilla chips, optional
Instructions
Preheat the oven to 400°F. Scrub and dry the potatoes, then rub them with olive oil and sprinkle with salt.
Place the potatoes directly on a baking sheet and bake for 45–55 minutes, or until tender when pierced with a fork.
Meanwhile, brown the ground beef in a skillet over medium heat. Drain excess grease, then stir in the taco seasoning and water. Simmer until thickened.
Let the baked potatoes cool slightly, then cut each one in half lengthwise.
Scoop out part of the center, leaving a layer of potato inside each skin so the boats stay sturdy.
Fill each potato half with taco meat and top with shredded cheese.
Return the filled boats to the oven for 5–8 minutes, or until the cheese melts.
Finish with salsa, avocado, sour cream, cilantro, jalapeños, or crushed tortilla chips before serving.
Notes
Russet potatoes create the fluffiest centers and strongest shells.
Bake the potatoes without foil for crispier skins.
Drain excess meat fat and avoid overly wet fillings.
Store cold toppings separately from leftover potato boats.
Refrigerate leftovers for 3–4 days.
Reheat in the oven or air fryer for the best texture.
