The Best Taco Stuffed Potatoes Recipe for Tasty Dinner Fun

Taco stuffed baked potatoes redefine ordinary spuds into a fiesta of flavors that dance across your taste buds.

Familiar ingredients merge in unexpected ways, creating a meal that feels both comforting and exciting.

Golden-skinned potatoes become edible vessels waiting to be filled with zesty, seasoned goodness.

Layers of robust ingredients mingle and melt together, promising a satisfying culinary experience that goes beyond traditional dinner fare.

The beauty of this dish lies in its adaptability, welcoming personal touches and creative combinations.

Hearty and filling, these potatoes elevate weeknight cooking from mundane to magnificent.

Why Taco Stuffed Baked Potatoes Make Dinner Fun Again

• Reinvent Comfort Food: Transform classic baked potatoes into a zesty, Mexican-inspired meal that brings excitement to your dinner table with minimal effort.
• Quick Protein-Packed Meal: Delivers a substantial 28g of protein per serving, making it perfect for hungry families or athletes seeking a satisfying and nutritious dinner option.
• Versatile Crowd-Pleaser: Easily customizable with different toppings like sour cream, green onions, or jalapeños, allowing everyone to create their own personalized taco potato experience.
• Minimal Cooking Complexity: Requires basic cooking skills with straightforward steps, making it an approachable recipe for home cooks of all experience levels, from beginners to seasoned chefs.

Everything That Goes Into Taco Stuffed Baked Potatoes

Main Ingredients:

• Russet Potatoes: Large, starchy potatoes perfect for baking with thick, crisp skin that holds stuffing well.
• Olive Oil: Helps create crispy potato skin and adds rich flavor.

• Ground Beef: Lean meat providing hearty protein base for taco filling.
• Onion, Garlic: Classic aromatics that enhance meats depth and provide savory undertones.

• Taco Seasoning: Blend of spices that gives authentic Mexican-inspired flavor profile.
• Salsa: Adds moisture and tangy taste to meat mixture.
• Water: Helps create sauce-like consistency for meat filling.

• Cheddar Cheese: Sharp cheese that melts beautifully and provides creamy texture.

• Sour Cream: Cool, tangy topping that balances spicy meat.
• Green Onions: Fresh, mild onion flavor for garnish.
• Cilantro: Bright herb that adds fresh, herbal note.
• Jalapeños: Optional spicy element for heat lovers.

How to Make Taco Stuffed Baked Potatoes the Easy Way

Step 1: Prepare Potatoes for Baking

Preheat oven to 400°F. Wash potatoes thoroughly and pat dry. Pierce potatoes with a fork several times. Place directly on oven rack and bake for 45-60 minutes until tender when pierced with a knife.

Step 2: Create Flavorful Taco Filling

• Diced onions
• Minced garlic
• Taco seasoning
• Water
• Salsa

Simmer the mixture for 15 minutes, stirring occasionally until sauce thickens.

Step 3: Hollow and Season Potato Shells

Once potatoes are cool enough to handle, cut in half lengthwise. Carefully scoop out most of the potato flesh, leaving a thin layer. Lightly season potato skins with salt and pepper.

Step 4: Stuff and Top Potatoes

• Shredded cheddar cheese
• Chopped green onions
• Sour cream (optional)

Step 5: Melt and Serve

Place stuffed potatoes under broiler for 2-3 minutes until cheese melts and becomes bubbly. Serve immediately while hot and enjoy your taco-inspired potato creation.

Tips for Perfectly Baked and Loaded Taco Stuffed Potatoes

• Potato Perfection: Choose medium-sized russet potatoes with smooth, firm skin for best baking results.
• Drain and Delight: Pat ground beef dry before cooking to ensure a crispy, flavorful taco filling without excess grease.
• Seasoning Secrets: Add a pinch of cumin or chili powder to the taco seasoning for an extra flavor boost.
• Cheese Melting Magic: Let potatoes rest for 2-3 minutes after broiling to allow cheese to set and become perfectly gooey.
• Topping Transformation: Experiment with fresh toppings like cilantro, diced green onions, or a dollop of sour cream for added freshness and texture.

Best Way to Store and Reheat Taco Stuffed Baked Potatoes

• Refrigerate Leftovers: Store your taco stuffed baked potatoes in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator. Wrap each potato individually in aluminum foil to maintain moisture and prevent them from drying out.
• Reheating Method: Warm potatoes in the oven at 350°F for 15-20 minutes to restore their crispy skin and restore the original texture. Avoid microwaving, which can make the potato soggy and tough. Sprinkle additional cheese on top before reheating to refresh the melted topping and enhance flavor.
• Freezing Option: Freeze assembled potatoes for up to 2 months by carefully wrapping them in plastic wrap and then placing in a freezer-safe container.

What to Serve with Taco Stuffed Baked Potatoes

• Pair with Mexican Beer: Grab a crisp, light Mexican beer like Corona or Modelo to complement the zesty taco flavors and cut through the richness of the cheese and beef.
• Serve with Fresh Salsa and Guacamole: Add homemade salsa and creamy guacamole on the side to enhance the taco-inspired potato's taste and provide a refreshing contrast to the warm, hearty dish.
• Create a Citrus Slaw Side: Whip up a tangy coleslaw with lime juice and cilantro to add brightness and crunch, balancing the heavy potato and meat combination while adding a fresh element to the meal.
• Pour a Crisp White Wine: Select a chilled Sauvignon Blanc or Pinot Grigio with bright acidity to match the bold taco seasoning and cleanse the palate between bites of the stuffed potato.

Creative Takes on Classic Taco Stuffed Baked Potatoes

• Southwest Chicken Fusion: Replace ground beef with shredded rotisserie chicken seasoned with taco spices for a lighter protein option that brings zesty southwestern flair to the classic stuffed potato.
• Vegetarian Bean Bonanza: Swap meat for black beans and quinoa, adding extra vegetables like bell peppers and corn to create a hearty plant-based version packed with protein and vibrant flavors.
• Spicy Green Chile Explosion: Incorporate roasted green chiles into the meat mixture and top with pepper jack cheese for an extra kick that elevates the traditional taco potato with bold, smoky undertones.
• Mediterranean Inspired: Use ground lamb instead of beef, mix in Greek-style seasonings like oregano and mint, then top with crumbled feta and diced cucumber for a global culinary crossover.

Taco Stuffed Potatoes Recipe

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4.6 from 24 reviews

• Total Time: 1 hour 15 minutes
• Yield: 4 1x

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Description

Hearty Taco Stuffed Baked Potatoes bring Mexican-inspired comfort to classic potato dishes. Crispy potato skins loaded with seasoned ground beef, melted cheese, and zesty toppings create a satisfying meal that invites you to savor each delicious bite.

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Ingredients

Scale 1x2x3x

Proteins:

• 1 pound (454 grams) ground beef
• 1 cup shredded cheddar cheese

Base Ingredients:

• 4 large baked potatoes
• ½ medium onion, diced
• 2 garlic cloves, minced

Seasonings and Toppings:

• 2 tablespoons taco seasoning mix (store-bought or homemade)
• ½ cup water
• 1 cup salsa
• 1 pinch salt
• 1 pinch pepper
• 1 tablespoon sour cream per potato, optional
• Diced tomatoes for garnish
• Green onions for garnish

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Instructions

1. Thoroughly wash 4 large russet potatoes (about or 227 grams each), scrubbing away any dirt and pat dry with paper towels.
2. Pierce potatoes multiple times with a fork to allow steam to escape, then rub with olive oil and sprinkle kosher salt across the entire surface.
3. Roast potatoes directly on the middle oven rack at 400°F (200°C) for 50-60 minutes until tender when pierced with a knife, ensuring crispy exterior and soft interior.
4. While potatoes are baking, brown of lean ground beef in a large skillet over medium-high heat, breaking meat into small crumbles.
5. Add finely diced onions and minced garlic to the beef, cooking until vegetables are translucent and fragrant.
6. Drain excess fat from the meat mixture, then stir in packaged taco seasoning, water, and salsa.
7. Simmer beef mixture for 10-15 minutes until liquid reduces and flavors meld together, creating a robust taco filling.
8. Remove potatoes from oven and let cool slightly, then carefully slice lengthwise and gently scoop out most of the interior, leaving a thin potato shell.
9. Mash the scooped potato flesh with butter, salt, and pepper, then lightly mix back into the potato shells.
10. Fill each potato skin generously with the seasoned taco beef mixture and top with shredded cheddar cheese.
11. Return stuffed potatoes to the oven and broil for 2-3 minutes until cheese melts and becomes bubbly and slightly golden.
12. Garnish with chopped fresh cilantro, sour cream, diced tomatoes, and sliced green onions before serving immediately.

Notes

• Customize your potato skins by using different cheeses like pepper jack or sharp cheddar for extra flavor kick.
• Opt for lean ground beef or substitute with ground turkey to create a lighter version of this hearty dish.
• Prepare taco seasoning from scratch using pantry spices if you want to control sodium and avoid packaged mixes.
• Leftover potato filling makes an excellent next-day lunch topping for salads or quick nachos.
• Store any unused taco meat in airtight containers for up to three days, perfect for quick meal prep.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 4
• Calories: 450 kcal
• Sugar: 5g
• Sodium: 750mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 90mg