Mexican Loaded Baked Potatoes: Crispy, Cheesy, and Fully Loaded
If tacos and baked potatoes had a baby, this would be it. These Mexican Loaded Potatoes start with whole baked russet potatoes and get loaded up with seasoned ground beef, melted cheese, guacamole, and sour cream. They’re hearty, satisfying, and super customizable. Make them for a weeknight dinner, game day snack, or anytime you’re craving something easy and comforting.
Why You’ll Love These Mexican Loaded Baked Potatoes
1. Comfort Food With a Twist
Like a warm bowl of noodles, there’s something so comforting about a baked potato. With this recipe, you get the fluffy goodness of a baked potato with the bold, zesty flavors of Mexican-style beef and toppings.
2. Customizable for Any Crowd
Skip the guac, add extra sour cream, sub in shredded chicken, or make it vegetarian—these potatoes play nice with whatever you’re into.
3. Great for Meal Prep
Everything can be made ahead of time and assembled just before serving. Perfect for prepping a few days in advance or feeding a crowd.
Ingredients (Serves 4)
- Russet potatoes – Look for large, firm potatoes with clean skins. These bake up soft and fluffy inside while holding their shape on the outside.
- Olive oil – Helps crisp up the skin while baking.
- Salt and pepper – A classic base seasoning to enhance everything else.
- Ground beef – Use lean ground beef for less grease and a clean, meaty flavor. I used 90/10 beef for this recipe, but 80/20 works just as well.
- Tomato paste – Adds richness and depth to the beef.
- Chicken broth – Keeps the beef juicy and helps blend the flavors of the seasoning.
For the Toppings
- White onion – Sharp, slightly sweet flavor that adds crunch and freshness.
- Fresh cilantro – Adds brightness and a pop of color.
- Butter – For fluffing the inside of the baked potatoes and adding richness.
- Shredded Mexican blend cheese – Melts beautifully for gooey, cheesy goodness.
- Guacamole – Adds creaminess and a hit of creaminess (and healthy fats!)
- Sour cream – Tangy and cool, it balances the warm spices and beef.
For the Seasoning Blend
- Garlic powder, onion powder, chili powder, cumin, paprika, oregano, salt, and pepper – This homemade blend gives the beef a smoky, savory, slightly spicy kick. I always recommend making your own taco seasoning as it requires a handful of common seasonings you probably already have in your pantry. Additionally, you get to control the amount of sodium. Double or triple the batch and keep in a jar to grab anytime you need it.
- You can also use store-bought taco seasoning in place of the homemade.
Instructions
1. Prepare the Potatoes
Preheat your oven to 400°F (204°C). Scrub and dry the potatoes well. Drizzle them with olive oil and season all over with salt and pepper. Use your hands to rub the oil and seasoning into the skins. Wrap each potato in foil and place them on a baking pan. Bake for about 60 to 70 minutes, or until they’re fully cooked through. Test with a knife to be sure–it should penetrate easily through the potato.
2. Make the Onion and Cilantro Mix
While the potatoes bake, finely chop the onion and cilantro. Toss them together in a small bowl and set aside. This simple mix adds a fresh bite to balance the richness of the beef and cheese.
3. Cook the Ground Beef
In a hot pan, heat a bit of olive oil and add the ground beef. Break it up with a wooden spoon and cook until just browned. Stir in the seasoning blend and tomato paste, and sauté for another minute. Add the chicken broth, stir to combine, and let it simmer just until the mixture thickens slightly. Remove from heat.
4. Assemble the Potatoes
Once the potatoes are cooked, remove them from the oven and carefully unwrap the foil. Cut a long slit across the top of each one, then gently squeeze or press the ends to open them up. Add butter to each potato and fluff the insides with a fork. Sprinkle with shredded cheese and return the potatoes to the oven for a few minutes until the cheese melts.
5. Load Them Up
Remove the foil from the potatoes and top each potato with a generous spoonful of the seasoned beef, followed by the onion-cilantro mix, guacamole, and sour cream. Serve immediately while everything is warm and melty.
Customizations & Substitutions
- No beef? Swap in ground turkey, shredded rotisserie chicken, or black beans for a vegetarian version. You can also go with traditional Mexican meat toppings like carne asada, al pastor, or chorizo.
- Add heat: Top with sliced jalapeños, hot sauce, or a sprinkle of red pepper flakes.
- More toppings: Salsa, diced tomatoes, pickled onions, nacho cheese, chipotle mayo, sliced green onions, etc.
- Dairy-free? Use a plant-based butter, cheese, and sour cream substitute.
- Use store-bought guacamole: Nothing beats homemade guacamole but when making this on busy weeknights, I recommend using store-bought guacamole to save time. You can also simply mash a ripe avocado and season with salt and pepper and it will be just as delicious.
Storage, Freezing & Meal Prep Tips
- To store: Cool leftovers completely and store in an airtight container in the fridge for up to 2 days.
- To freeze: You can freeze the cooked beef and baked potatoes separately. Wrap potatoes tightly in foil or plastic wrap and freeze for up to 3 months. Reheat in the oven.
- Meal prep tip: Bake the potatoes and cook the beef ahead of time. Store them separately and assemble just before eating. Great for lunch prep!
Food Safety Note: Always refrigerate leftovers within 2 hours of cooking. Reheat leftovers to an internal temperature of 165°F (74°C).
Make these Mexican Loaded Baked Potatoes Today
These Mexican Loaded Potatoes are what dinner dreams are made of—warm, cheesy, meaty, creamy, and packed with flavor. Whether you serve them as a casual dinner, game day snack, or fun weekend treat, they’re guaranteed to be a hit.
So the next time you’re staring at a bag of potatoes and wondering what to make, try this! They’re easy, crowd-pleasing, and just a little bit extra—in the best way.
Mexican Loaded Baked Potatoes with Seasoned Ground Beef and Cheese
Equipment
- 1 baking pan optional
- 1 chopping knife
- 1 Spoon For scooping topings
- 1 fork For fluffing the potatoes
Ingredients
- 1 lb ground beef
- 2 tbsp tomato paste
- 1/2 cup chicken broth
- 4 large russet potatoes scrubbed and cleaned
- 5 tbsp olive oil
Salt and pepper to season
- 1/2 medium white onion
- 1/3 cup chopped fresh cilantro
- 4 tbsp butter
- 1 cup shredded Mexican blend cheese
- 1 cup guacamole I use ready-made guacamole
- 1/2 cup sour cream
FOR THE SEASONING BLEND
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp salt
- 1/8 tsp pepper
Instructions
PREPARE THE POTATOES
- Preheat oven to 400 degrees Fahrenheit.
- Drizzle 4 tbsp olive oil over the potatoes and season with salt and pepper. Use your hands to ensure the entire surface of the potatoes are coated with oil and seasonings. Wrap each potato in foil then place in a baking pan. Bake for about 1 hour or until the potatoes are fully cooked through (bake times may vary depending on the size of your potato). You can check for doneness by piercing the potato with a knife.
PREPARE ONION AND CILANTRO MIX
- While the potatoes are baking, prepare the onion and cilantro mix by adding the chopped onions and cilantro into a small bowl. Set aside.
PREPARE THE BEEF
- Prepare the ground beef. Add 1 tbsp of oil to a hot pan and add the beef. Use the side of your wooden spoon to break up the meat into crumbles. Once the beef is just cooked, add seasoning blend and tomato paste and saute for just a minute then add the chicken broth. Stir and set aside.
ASSEMBLE THE POTATOES
- Once the potatoes are out of the oven, make a long slit over the tops of the potatoes with a knife. Carefully open up the potato and add the butter. Use a fork to break up and "fluff" the insides. Add the shredded cheese and put the potatoes back into the oven to bake for another 2 minutes or until the cheese has fully melted.
- Take the potatoes out of the oven and remove the foil. Add in the remaining toppings: beef, onion and cilantro mix, guacamole, and sour cream.
- Serve immediately.
