Loaded Spiced Beef & Cheese Baked Potatoes
Ingredients
- For the Potatoes:
- 4 large russet potatoes
- Olive oil
- Salt
- For the Spiced Beef
- 1 lb ground beef
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1/4 cup ketchup
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp mustard powder
- Salt and pepper, to taste
- 1 cup water
- For Topping:
- Thinly sliced scallions
- Pickled jalapeños
- Greek yogurt
- Shredded sharp cheddar
- Crispy Onions (Optional)
Directions
- Bake the Potatoes: Preheat the oven to 425ºF. Scrub potatoes, prick them a few times with a fork, rub with oil and salt. Place directly on the oven rack and bake for 45–55 minutes, until tender. (Or microwave if you’re in a rush — ~10 minutes, flipping halfway.)
- Make the Spiced Beef: Heat a drizzle of oil in a skillet over medium heat. Add the ground beef and cook, breaking it up, until browned and cooked through. Add onion and garlic and cook until soft, 5–7 minutes. Stir in tomato paste, brown sugar, vinegar, Worcestershire, ketchup, spices, and water. Simmer for 5-7 minutes, letting it bubble and thicken slightly.
- Assemble: Split open each baked potato and fluff the inside with a fork. Season with a pinch of salt. Spoon BBQ beef over each, then top with your chosen extras — scallions, jalapeños, a dollop of sour cream, or a shower of cheddar.
© 2026 Washington State Potato Commission
