Taco Stuffed Baked Potatoes are the best of both worlds, potatoes stuffed full of taco seasoned beef and all the taco fixings! This simple, adaptable meal is perfect for a family dinner or a relaxed get-together, with all the flavor of a classic taco but the comforting warmth of a properly baked potato.
Reasons You Will Love Taco Stuffed Baked Potatoes:
Umami Explosion: With taco-seasoned meat filling these cheesy potatoes up, they pack flavor into every bite you take!
Toppings you can Customize: Everyone can add their favorites, from cheese, and sour cream to salsa, and guacamole.
Fast and Easy: A smattering of easy steps and common ingredients means it comes easily together.
Leftover Love: This is a meal-prep dream and reheats nicely, so it makes a great make-ahead meal.
One-Dish Meal: This one is balanced with protein, carbs and veggies, so hearty enough to be a meal in itself, or a meal with a salad on the side.
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Key Ingredients:
Baked Potatoes
Go For Big Russets: Russets are fluffy when baked and large enough to hold a generous filling.
Perfectly Baked: Pierce the potatoes with a fork, bake at a high temperature so the skins get crispy, and bake until fork-tender.
Short on time: To take a shortcut, microwave the potatoes for 5 to 10 minutes prior to baking.
Ground Beef
Perfectly Seasoned: For an incredibly flavorful filling, use ground beef with a packet of taco seasoning.
Other Proteins: Ground turkey or chicken or even plant-based crumbles to make a lighter or vegetarian version.
Cooked Option: Great way to use up taco meat leftovers!
Taco Seasoning
Homemade or Store-Bought: 2 tbsp homemade taco seasoning for your own flair, or a packet from the store for a quick-fix.
Less Spice: If you feel it doesn’t have to be spicy, you can either reduce the seasoning or even use a mild taco mix.
Salsa
Provides Flavor and Moisture: Salsa provides not only a tangy flavor but also keeps the meat mixture nice and juicy.
Going Through the Heat Range: Use mild, medium, or hot salsa as per your spice levels.
Alternatively: For more chunkiness, you could use canned diced tomatoes with green chilies.
Toppings
Cheese: Shredded cheddar, Monterey Jack or a Mexican blend meets taco meat.
Classic Taco Toppings: Sour cream, green onions, chopped tomatoes, and guacamole are all fantastic choices to customize each stuffed potato.
Extra Freshness: Sprinkle with chopped cilantro or a squeeze of lime juice for added brightness.
For the full ingredient quantities and instructions, please refer to the recipe card below
Instructions:
Step one: Move the oven rack to the bottom third of the oven and preheat the oven to 400°F (200°C). Wash the potatoes well, and poke holes in each several times with a fork. Bake until tender when pierced, 45 to 60 minutes. Once the potatoes are baked, take them out of the oven, and let them cool for about 10 minutes.
Let cool, then cut each potato in half lengthwise. Only lightly squeeze and pinch each half to make a pocket for your yummy filling.
Step 2: Prepare the Taco Meat
Brown Beef: To a large skillet over medium heat, add ground beef, diced onion, and minced garlic, seasoning with salt and pepper, and cook until beef is cooked through and onions have softened (7-10 minutes). Drain excess grease.
Season: Add taco seasoning, 1/2 cup water and 1 cup salsa. Bring to a simmer.
Cover, lower the heat, and simmer for 15 minutes. If mixture is watery, simmer uncovered until thickened.
Step 3: Fill the Taco Stuffed Baked Potatoes
Season the Potatoes: Open the potatoes lightly and season with salt and pepper, then mash slightly with a fork. Add a dollop of sour cream if you want extra creaminess.
Filling: Generously fill each potato pocket with the taco meat mixture.
Top: Sprinkle shredded cheddar cheese, and any additional toppings desired, including green onions, diced tomatoes, or extra sour cream.
Step 4: Serve and Enjoy
Final Bake (Optional): For melted, bubbly cheese, put stuffed potatoes under broiler for a few minutes, making sure to keep an eye.
Enjoy, Serve warm your Taco Stuffed Baked Potatoes!
Serving Suggestions:
These Taco Stuffed Baked Potatoes are awesome solo or served with these sides for a complete meal:
Mexican Rice or Cilantro Lime Rice: If you want a little rice on the side, it pairs wonderfully on the side with the stuffed potatoes.
Side Salad: A light side salad, please, of mixed greens, preferably with cherry tomatoes, dressed with a zingy vinaigrette.
Chips and Salsa: Serve with a side of tortilla chips and salsa for added crunch and dipping.
Fresh Fruit: Chill out the meal with a side of fresh fruit, such as pineapple or mango for a refreshing counterpoint to the heavy potatoes.
Storage and Reheating Tips:
Taco Stuffed Baked Potatoes are wonderful as leftovers and easy for storage and reheating:
Refrigeration: Leftover stuffed potatoes can be stored in the refrigerator in an airtight container for 3 days.
Reheating: To reheat, put the potato in the oven for about 15 minutes at 350°F (175°C). Alternatively, microwave for 1-2 minutes until warmed through.
Freezing: Wrap individual stuffed potatoes in foil, then transfer them to a freezer-safe bag. Freeze for up to 1 month. Defrost in the fridge overnight, then rereheat.
Variations to Try:
Here’s how to personalize this recipe with some tasty twists:
Chicken Taco Stuffed Potatoes: Swap in ground chicken or shredded rotisserie chicken for the beef to make them lighter.
Vegetarian option: For vegetarian, use black beans, pinto beans, or ground beef substitute.
Southwest Style: Up the taco meat mixture with black beans and corn for a Southwest vibe.
Breakfast Taco Potatoes: Substitute the ground beef with scrambled eggs and breakfast sausage and top with cheese and salsa for a fun breakfast take.
Conclusion:
Taco Stuffed Baked Potatoes – A delicious and hearty dish perfect for taco lovers wanting something a little different. Earthy taco-seasoned beef, rich baked potato, and customizable toppings make it a family favorite after all! Best served hot, enjoy the flavor explosion in your mouths!
Taco Stuffed Baked Potatoes
Ingredients
- 4 large baked potatoes
- 1 pound ground beef
- 1/2 medium onion diced
- 2 cloves garlic minced
- 2 tablespoons homemade taco seasoning (or 1 packet of store-bought taco seasoning)
- 1/2 cup water
- 1 cup salsa
- 1 pinch salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 tablespoon sour cream per potato, optional
- 1 small handful diced tomatoes, green onions optional for garnish
Instructions
- Preheat oven to 400°F (200°C). Wash and prick potatoes with a fork, then bake for 45-60 minutes until tender. Cool for 10 minutes. Once cooled, slice potatoes lengthwise and gently squeeze to create a pocket for the filling.
- In a large skillet over medium heat, cook ground beef with diced onion and minced garlic, seasoning with salt and pepper, until beef is browned and onions are translucent (7-10 minutes). Drain excess grease. Add taco seasoning, 1/2 cup water, and salsa, stirring to combine. Bring to a simmer, then reduce heat to low, cover, and simmer for 15 minutes.
- Lightly season opened potatoes with salt and pepper, and mash slightly with a fork. Add a dollop of sour cream if desired. Spoon taco meat mixture generously into each potato pocket. Top with shredded cheddar cheese and any other toppings like green onions, diced tomatoes, or more sour cream.
- For melted, bubbly cheese, place stuffed potatoes under the broiler for a few minutes, watching closely. Serve warm and enjoy!