Taco Stuffed Baked Potatoes are the ultimate marriage of crispy-on-the-outside, fluffy-on-the-inside baked potatoes with all the sassy, bold flavors of taco night. This is the kind of dish you whip up when you want comfort food that also feels like a little fiesta at your table. Each potato brims with zesty ground beef, melty cheese, and a cascade of fresh toppings, creating the perfect bite every time. With minimal prep and loads of flexibility, this Tex-Mex twist is an instant classic you’ll want to keep in your weeknight repertoire.
Ingredients You’ll Need
What I absolutely love about these Taco Stuffed Baked Potatoes is how simple the ingredients are, yet each one plays a starring role. From the earthy potatoes to the gooey cheese and a splash of salsa, everything comes together for layers of flavor, texture, and color.
- Russet Potatoes (4 large): The high starch content makes for extra fluffy insides and crispy skins — perfect for stuffing!
- Ground Beef (1 pound): Classic taco flavor starts here, but feel free to swap for turkey or beans for a lighter version.
- Olive Oil (1 tablespoon): A touch of fat ensures rich browning and juicy beef.
- Taco Seasoning (1 packet or 2 tablespoons homemade): The flavor powerhouse, with all the smoky, spicy, herby goodness of taco night.
- Water (½ cup): Draws out those spices, creating a delicious sauce for your taco filling.
- Cheddar Cheese (1 cup shredded): For ooey-gooey, irresistible melty magic in every bite.
- Sour Cream (½ cup): A cooling dollop on top adds creaminess and balances out the taco spice.
- Salsa (½ cup): Fresh, tangy, and customizable to your heat preference.
- Green Onions (¼ cup chopped): A sprinkle for color and a mild, fresh onion bite right at the end.
- Fresh Cilantro (¼ cup chopped): Bright and herbal, it gives these Taco Stuffed Baked Potatoes that signature Tex-Mex finish.
- Salt and Pepper to Taste: Bringing harmony and balance to every layer.
How to Make Taco Stuffed Baked Potatoes
Step 1: Bake the Potatoes
Preheat your oven to 400°F for that perfect crispiness. Give your russet potatoes a good scrub, then prick each one a few times with a fork — this helps steam escape and keeps them from bursting. Place the potatoes directly on the oven rack (no foil needed for crispy skins!) and bake for 50 to 60 minutes, or until they’re fork-tender and the skins are golden and crackle when you tap them.
Step 2: Cook the Taco Meat
While the potatoes are working their magic, heat a skillet over medium and add the olive oil. Toss in the ground beef, breaking it up with your spoon as it sizzles away. Cook until browned all over (about 6-8 minutes), then drain off any excess fat. Sprinkle in your taco seasoning, pour in the water, and let it simmer for about 5 minutes. You’re looking for a thick, saucy mixture that clings perfectly to every bit of potato.
Step 3: Fluff and Season the Potatoes
Once your potatoes are baked and cool enough to handle, slice each one open down the center. Use a fork to gently fluff the insides, then sprinkle with a little salt and pepper. This not only seasons the potato base but helps all your toppings melt right down into every fluffy crevice.
Step 4: Assemble Your Taco Stuffed Baked Potatoes
Get ready for the best part! Generously spoon the taco beef mixture into each potato, really packing it in so you get meaty bites all the way through. Sprinkle with shredded cheddar, then let the cheese melt just a bit into the hot filling. Finish with dollops of sour cream, spoonfuls of salsa, and scatter those vibrant green onions and cilantro over the top.
Step 5: Serve and Enjoy
Serve your Taco Stuffed Baked Potatoes while they’re piping hot and at their melty best. Line them up on a big platter and let everyone add more of their favorites, like slices of avocado, jalapeños, or a drizzle of hot sauce. Whether it’s a weeknight dinner or a crowd-pleasing party spread, these stuffed spuds are pure joy in every forkful.
How to Serve Taco Stuffed Baked Potatoes
Garnishes
Pile on the fresh toppings to give your Taco Stuffed Baked Potatoes serious wow-factor. More cilantro, a handful of diced tomatoes, thinly sliced jalapeños, or a few crunchy tortilla strips add texture and tons of flavor. Don’t forget the squeeze of lime for the ultimate zesty finish!
Side Dishes
Keep things simple with a crisp green salad or a bowl of street corn salad alongside your main event. If you want to lean into the Tex-Mex theme, serve these potatoes with a side of black beans, Mexican rice, or even a zesty corn salsa for a bigger spread.
Creative Ways to Present
Turn these Taco Stuffed Baked Potatoes into a DIY bar for your next gathering! Set out all the toppings in colorful bowls and let guests build their own personalized potato masterpieces. Or, slice potatoes into thick rounds and top each one for a fun, bite-sized party appetizer.
Make Ahead and Storage
Storing Leftovers
Any extra Taco Stuffed Baked Potatoes can be cooled completely, then wrapped tightly in foil or stored in an airtight container and refrigerated for up to three days. Keep toppings like sour cream and salsa separate, adding them fresh when you’re ready to reheat and eat.
Freezing
You can absolutely freeze the assembled potatoes (just hold off on garnishes). Wrap each stuffed potato individually in plastic, then foil, and freeze for up to two months. When you want a quick meal, just thaw overnight in the fridge, then reheat and pile high with fresh toppings.
Reheating
To warm up, unwrap the potato and place it on a baking sheet in a 350°F oven for about 20 minutes, or until heated through. You can also microwave for a couple of minutes if you’re in a hurry, but the oven method keeps the skins crisp. Either way, save the fresh toppings for the very end.
FAQs
Can I use a different type Main Course
Yes! While russet potatoes are classic for their fluffy insides and sturdy skins, you can swap in sweet potatoes for a sweeter, nutrient-packed twist. Yukon Golds also work well, though they’re a tad smaller.
What are some vegetarian or vegan substitutions?
For a meat-free take on Taco Stuffed Baked Potatoes, use black beans, lentils, or even seasoned tofu in place of ground beef. Swap out the cheese and sour cream for plant-based versions, and you won’t miss a thing!
Can I prepare the components ahead of time?
Absolutely. Bake the potatoes and cook the taco beef up to two days beforehand. Store them separately in the fridge, then reheat and assemble just before serving for a quick, tasty meal.
How do I keep the potato skins crispy?
For wonderfully crisp skins, bake the potatoes directly on the oven rack with no foil. When reheating leftovers, pop them in the oven instead of the microwave to keep that signature crunch.
Are Taco Stuffed Baked Potatoes gluten-free?
Yes, as long as your taco seasoning is certified gluten-free, this recipe is naturally gluten-free. It’s a fantastic way to enjoy all those beloved taco flavors without any wheat.
Final Thoughts
If you’re looking for a fun, flavor-packed twist on taco night, I can’t recommend Taco Stuffed Baked Potatoes enough. They’re hearty, completely customizable, and guaranteed to please a crowd. Give them a try — I promise they’ll quickly become a favorite on your dinner table!
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Taco Stuffed Baked Potatoes Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Taco Stuffed Baked Potatoes are a delicious Tex-Mex twist on a classic comfort food. Baked potatoes are loaded with seasoned ground beef, cheddar cheese, sour cream, salsa, and fresh toppings for a hearty and satisfying meal.
Ingredients
Potatoes:
- 4 large russet potatoes
Taco Meat:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 packet taco seasoning (or 2 tablespoons homemade)
- ½ cup water
Toppings:
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup salsa
- ¼ cup chopped green onions
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Bake the potatoes: Scrub the potatoes clean, prick each one with a fork, and bake directly on the oven rack for 50–60 minutes until fork-tender.
- Cook the taco meat: In a skillet, cook ground beef in olive oil until browned. Drain excess grease, then add taco seasoning and water. Simmer for 5 minutes.
- Prepare the potatoes: Cut a slit in each potato, fluff the insides, season with salt and pepper.
- Stuff the potatoes: Fill each potato with taco meat, top with cheese, sour cream, salsa, green onions, and cilantro.
- Serve: Serve the stuffed potatoes warm.
Notes
- You can use sweet potatoes or swap beef with ground turkey or black beans for variations.
- Enhance with avocado, jalapeños, or hot sauce for added flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 560
- Sugar: 4g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
