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Mexican Loaded Baked Potatoes with Seasoned Ground Beef and Cheese

These Mexican Loaded Baked Potatoes are topped with seasoned ground beef, melted cheese, guacamole, and sour cream. A cozy, flavorful dinner idea!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course, Side Dish, Snack
Cuisine American, Mexican
Servings 4 people
Calories 977 kcal

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.

Nutrition

Calories: 977kcalCarbohydrates: 52gProtein: 34gFat: 72gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 35gTrans Fat: 2gCholesterol: 146mgSodium: 1182mgPotassium: 1753mgFiber: 9gSugar: 5gVitamin A: 1564IUVitamin C: 22mgCalcium: 445mgIron: 6mg
Keyword baked potato, loaded baked potato, loaded potato, mexican baked potato, mexican loaded potato, mexican potato, oven baked potatoes
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