For the Best Baked Potato of Your Life, Cook It "Cowboy" Style
Cowboy baked potatoes are a hearty crowd-pleaser that brings the smoky, savory flavors of the open range to your kitchen. Here, crisp, golden oven-baked potatoes are loaded with a blend of seasoned ground beef, beans, and barbecue sauce and then topped with sharp cheddar, spicy jalapeños, and crispy bacon. It’s the perfect comfort food with a Southwestern twist, making it ideal for a casual dinner, game night, or whenever you crave a no-fuss, filling meal that packs a punch. Easy to make, but full of flavor, this baked potato is sure to become a favorite!
Why You’ll Love It
The best baked potato. Baking the potato directly on the rack ensures crispy skin and a fluffy interior, providing the perfect base for the rustic toppings.
A super easy and flavorful filling. The ground beef and bean mixture is seasoned with chili powder and barbecue sauce, delivering bold flavors with minimal effort and ensuring that every bite is packed with flavor.
Key Ingredients in Cowboy Baked Potatoes
Russet potatoes: Known for their starchier texture, russet potatoes are ideal for baking because they become perfectly fluffy inside while developing crispy skins. Choose medium-size potatoes for the best results.
Ground beef: A key component of the hearty filling, ground beef provides a rich, savory base. Opt for 80/20 or 85/15 ground beef for the right balance of flavor and moisture.
Chili powder: Adds warmth and depth to the beef mixture, lending it that signature cowboy flavor.
Sharp cheddar cheese: The bold, tangy flavor of sharp cheddar pairs perfectly with the rich beef and the spicy jalapeño topping. Look for sharp or aged cheddar for an extra kick of flavor.
Bacon: Crisp bacon adds a smoky, salty crunch to the dish, balancing the fluffy potato and beef mixture.
Barbecue sauce: Provides sweetness and tang to the filling, tying all the ingredients together. Make sure to choose your favorite sauce.
Jalapeños: These spicy peppers add heat and a fresh, zesty crunch to the finished dish. For a milder option, opt for pickled jalapeños, which offer a tangy twist with less heat. When using fresh jalapeños, remove the seeds to control the spice level.
Beans: Add extra heartiness and fiber to the meal. Choose your favorite bean variety, or mix them for added texture. Be sure to rinse and drain canned beans well before using to avoid excess liquid in the filling.
How to Make Cowboy Baked Potatoes
Prepare the potatoes. Prick 4 russet potatoes several times with a fork. Rub the potatoes with olive oil, and season with salt and pepper. Then, bake in a hot oven until the outsides are crisp and the insides are super tender.
Cook the beef mixture. While the potatoes bake, cook the bacon in a skillet, then remove and use some of the bacon fat to cook the ground beef and bean mixture, finishing it with chili powder and barbecue sauce.
Assemble the potatoes: Carefully slice each potato open and press slightly to create space for the filling. Fluff the flesh with a fork to lighten the texture. Pile each potato high with the beef mixture and sprinkle with cheese, jalapeño, green onion, and crumbled bacon.
Cowboy Baked Potatoes Recipe
Loaded with ground beef, beans, and barbecue sauce, these baked potatoes are sure to become a staple.
Prep time 15 minutes
Cook time 1 hour
Serves 4
Ingredients
4 medium russet potatoes (2 to 2 1/2 pounds total)
1 tablespoon olive oil
3/4 teaspoon kosher salt, plus more for serving
Freshly ground black pepper
4 slices bacon (about 4 ounces total)
3 cloves garlic, minced
1 pound ground beef (85% lean)
1 (about 15-ounce) can black-eyed peas, black beans, or pinto beans, drained and rinsed
2 tablespoons chili powder
3/4 cup tomato-based barbecue sauce
8 ounces shredded sharp cheddar cheese (2 cups), divided
1 medium jalapeño pepper, very thinly sliced (seeds removed before slicing for less spicy heat)
2 medium scallions, thinly sliced
Instructions
Heat the oven to 425ºF. Scrub 4 medium russet potatoes clean and pat dry, then prick all over with the tines of a fork. Rub the skin with 1 tablespoon olive oil, and season all over with 3/4 teaspoon kosher salt and several grinds of black pepper.
Bake the potatoes directly on the oven rack (or spaced a few inches apart on a baking sheet fitted with a wire rack) until the skins are darkened and crisp and the flesh is knife tender, about 1 hour. Meanwhile, make the filling.
Arrange 4 bacon slices in a single layer in a large skillet, cutting them in half if needed to fit. Cook over medium heat until golden-brown and crisp, flipping halfway through, 7 to 10 minutes total. Transfer with tongs to a paper towel-lined plate.
Remove all but 2 tablespoons of the bacon fat from the skillet. Return to medium-high heat. Add 3 minced garlic cloves and cook, stirring often, until light golden-brown, about 1 minute. Add 1 pound ground beef and cook, breaking up the meat with a wooden spoon, until golden and cooked through, 6 to 8 minutes.
Stir in 1 (about 15-ounce) can rinsed and drained beans of choice and 2 tablespoons chili powder. Cook, stirring frequently, until warmed through, about 2 minutes. Stir in 3/4 cup barbecue sauce. Remove from the heat and cover to keep warm.
When the potatoes are ready, carefully cut each open lengthwise and press open like a book. Using a fork, break up the flesh of the potato to fluff the interior. Season each potato half with a large pinch of kosher salt and a few grinds of pepper. Sprinkle with 4 ounces of the shredded sharp cheddar cheese. Generously spoon the beef filling on top. Sprinkle with the remaining 4 ounces cheddar cheese, 1 very thinly sliced medium jalapeño pepper, and 2 thinly sliced medium scallions. Crumble the bacon on top.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Further Reading
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