Craving tacos AND baked potatoes? Get the best of both worlds with these easy and delicious Taco Stuffed Baked Potatoes! Fluffy baked potatoes loaded with savory taco meat and all your favorite toppings – a guaranteed crowd-pleaser.
Step-by-Step Instructions
Step 1: Bake the potatoes
Preheat your oven to 400°F (200°C). Scrub each potato clean and pierce it a few times with a fork. Place them directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until tender inside. Let them cool slightly before handling.
Step 2: Brown the beef
While the potatoes bake, heat a large skillet over medium heat. Add the ground beef, diced onions, and minced garlic. Season lightly with salt and pepper, then cook until the beef is browned and crumbly. Drain off any extra fat.
Step 3: Add the taco flavor
Stir in the taco seasoning, water, and salsa. Mix well, bring it to a simmer, and let it cook for about 10–15 minutes. The sauce should thicken and coat the meat beautifully.
Step 4: Prep the potatoes
Once the baked potatoes are cool enough to handle, slice them lengthwise and gently squeeze the sides to open them up. Fluff the inside with a fork and season with a little salt and pepper. If you like, add a small dollop of sour cream inside for extra creaminess.
Step 5: Load them up!
Spoon a generous portion of taco meat into each potato, then pile on your favorite toppings — think shredded cheese, chopped tomatoes, green onions, guacamole, or more sour cream.
Step 6: Serve and enjoy
Grab a fork and dig in! These are best eaten fresh, while everything’s warm and melty.
Frequently Asked Questions
1. Can I make this ahead of time?
Yes! You can bake the potatoes and prepare the taco filling up to a day in advance. Just reheat both when you’re ready to serve and assemble with toppings.
2. What kind of potatoes work best?
Russet potatoes are ideal — they’re large, fluffy, and hold plenty of filling.
3. Can I use sweet potatoes instead?
Absolutely! The natural sweetness pairs wonderfully with the savory taco filling.
4. What’s the best way to store leftovers?
Store the taco meat and baked potatoes separately in airtight containers in the fridge for up to 3 days. Reheat before assembling.
5. Can I make this with chicken or turkey?
Yes! Ground chicken or turkey works perfectly. Just follow the same steps, and season to taste.
Notes & Tips:
For faster cooking, pierce the potatoes and microwave them for 5-7 minutes before baking.
Use leftover taco meat to save time! Simply skip steps 1-2.
Spice it up by adding a pinch of cayenne pepper to the taco meat.
Try different types of cheese, like Monterey Jack or Pepper Jack.
For a vegetarian option, substitute the ground beef with black beans or lentils.
Add some corn or bell peppers into the taco meat.
Preheat oven to 400°F (200°C). Scrub the potatoes and pierce them several times with a fork. Bake for 45-60 minutes, or until soft when pierced with a fork. Let cool for at least 10 minutes. Calories: Approximately 550-700 calories (depending on toppings)
Protein: 30-40g
Carbs: 50-70g
Fat: 25-40g
Ingredients
Instructions
Meanwhile, heat a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Season with salt and pepper. Cook until the beef is no longer pink, breaking it up with a spatula. Drain off any excess grease.
Add the taco seasoning, water, and salsa to the ground beef. Stir to combine, then bring to a simmer over medium heat. Cover and reduce heat to low. Simmer for 15 minutes. If there is too much liquid, simmer with the lid off for a few minutes to reduce.
Gently slice open the potatoes lengthwise and squeeze the sides to open, being careful not to break them in half completely.
Season the inside of each potato with salt and pepper, and mash the flesh slightly with a fork. You can also add a dollop of sour cream for extra creaminess.
Divide the taco meat among the potatoes and top with your favorite taco toppings, such as shredded cheese, green onions, sour cream, tomatoes, and guacamole.
Serve immediately and enjoy!Nutrition