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.
Quick and Simple: A mix of easy steps and everyday ingredients means this dish comes together quickly.
Leftover Love: This is a meal-prep dream come true and reheats well, so it’s a great make-ahead meal.
One-Dish Meal: This recipe is balanced with protein, carbs and veggies, so it’s hearty enough on its own or served 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: For a shortcut, microwave the potatoes for 5 to 10 minutes before baking.
Ground Beef
Optimally Seasoned: Ground beef with taco seasoning makes an incredibly flavorful filling.
Alternative Proteins: Use ground turkey, chicken or even plant-based crumbles for a lighter or vegetarian option.
Cooked Option: Perfect for using leftover taco meat!
Taco Seasoning
Homemade or Store-Bought: Use 2 tablespoons of homemade taco seasoning for a personalized flavor, or a store-bought packet for ease.
Control the Spice: You can use less seasoning or a mild taco mix if you don’t like it spicy.
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 1: Baked potato preparation
Bake: Prepare oven to 400°F (200°C). Wash potatoes and prick them with a fork, then bake them for 45 to 60 minutes, until tender. Cool for 10 minutes.
Slice: When the potatoes have cooled, cut them lengthwise and gently squeeze to form a pocket for the filling.
Step 2: Prepare the Taco Meat
Brown Beef: In a large skillet over medium heat, brown ground beef with diced onion and minced garlic and season with salt and pepper, until beef is cooked through and onions are translucent (7-10 minutes). Drain excess grease.
Season: Stir in taco seasoning, 1/2 cup water and 1 cup salsa. Bring to a simmer.
Cover, reduce to low, and set to simmer for 15 minutes. If mixture is watery, then 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 great on their own or paired with these sides for a full meal:
Mexican Rice or Cilantro Lime Rice: Rice on the side is a great accompaniment to the stuffed potatoes.
Side Salad: Place a light side salad of mixed greens, please with cherry tomatoes and a dressed tangy vinaigrette alongside.
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!