1-First things first: fire up your oven to 375°F. Peel and dice those 4 medium-sized potatoes, give them a quick rinse, then season with salt, black pepper, onion powder, garlic powder, and a bit of all-purpose seasoning. Drizzle on some olive oil or avocado oil for that extra crisp, spread them out on a baking sheet, and pop them in for 30-45 minutes keep an eye on them to avoid any sticking or burning.

2-While the potatoes are baking, prep your toppings. Dice the 1 tomato, chop the 1 bunch fresh cilantro, and shred the lettuce as needed. In a skillet over medium heat, brown 1 lb of lean ground beef, breaking it up as it cooks, and season it with salt, black pepper, onion powder, garlic powder, and cumin.

3-Once the beef is browned, toss in the ¼ cup diced white onion and 1 tbsp minced garlic, then drain off any extra fat. Stir in 1 packet of taco seasoning add a splash of water if you like and mix in about 1 tablespoon of ranch dressing for that creamy kick.

4-When the potatoes are fork-tender, it’s assembly time! Layer them as your base, sprinkle on shredded cheddar cheese from 1 bag, add the taco-seasoned meat, top with shredded lettuce, the diced tomato, a dollop of sour cream, and finish with chopped cilantro. If you’re into other potato dishes, try this loaded mashed potato casserole for a fun twist.

5>Tips for Baking and Mixing: For even better results, check the potatoes midway through baking. If you want to switch it up, you can boil the potatoes first until tender, shake them to roughen the edges, then season and bake for extra crispiness.