Taco Stuffed Baked Potatoes

Taco stuffed baked potatoes are my favorite way to shake up Taco Tuesday and sneak in some extra comfort on busy nights. You get golden crispy potato skins loaded with juicy, seasoned taco meat and all the toppings you crave. Every bite is hearty and satisfying like the best parts of baked potatoes and tacos combined into a cozy, flavor-packed meal. When I first made these, everyone scraped their plates clean and immediately asked for seconds. Now this dish is a requested regular whenever the weather turns chilly or we want something simple but special.

I first made these on a night when I had leftover taco meat and not much else in the fridge. Turns out my family prefers these taco potatoes to regular tacos and they have become our go-to comfort dinner several times a month.

Ingredients

• Russet potatoes: Give you the classic baked potato fluffy inside with a sturdy jacket to hold all the toppings. Look for medium potatoes that feel heavy and have no green tint or sprouts
• Olive oil: Creates crispy flavorful potato skin. Choose extra virgin for the best taste
• Salt: Ensures a salty crackly potato crust. Use kosher or flaky sea salt for deeper flavor
• Ground beef: Brings savory taco flavor with richness. Pick lean beef to avoid too much grease
• Taco seasoning: Boosts the classic taco vibe. Mix your own or use a trusted packet
• Onion powder and garlic powder: Build layered flavor in the beef
• Ground cumin: Adds earthiness you expect in a good taco filling
• Water: Helps the seasoning soak into the beef so it stays moist
• Salsa: Blends in freshness and a touch of acidity. Choose a chunky style for texture and brightness
• Your favorite toppings: Finish with sour cream shredded cheddar cilantro tomatoes scallions jalapenos or guacamole. Use the freshest produce for best final flavor

Step-by-Step Instructions

Prep the Potatoes:

Wash and scrub your russet potatoes thoroughly for clean edible skins. Dry them well then pierce all over with a fork to vent steam. Brush on olive oil until every side is coated and sprinkle generously with salt pressing it in. Lay them on a baking tray

Bake the Potatoes:

Bake in a preheated oven at 400 degrees Fahrenheit for about one hour. Check with a sharp knife—they should slide in easily and the skins should be taut and crisp. For very large potatoes add extra time in ten-minute increments

Cook the Taco Meat:

Brown ground beef in a large skillet over medium-high heat breaking it up with a spatula. Let it cook until fully browned and crumbly then carefully drain off any excess fat

Season and Simmer:

Stir in taco seasoning onion and garlic powder and cumin into the beef. Toss so seasonings do not burn. Pour in water and salsa stirring to coat evenly. Lower heat and simmer until most of the liquid evaporates and beef is fully flavored. Keep the skillet covered on low if waiting

Assemble and Serve:

Let hot potatoes cool a few minutes so you can handle them. Slice each down the top and gently pinch and press the ends to open it up making a fluffy pocket. Use a fork to loosen the inside then pile in a generous scoop of spicy taco meat. Top with shredded cheese salsa sour cream and all your favorites

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No matter how many times I make these my favorite part is seeing people build their own with different toppings. My daughter piles on extra salsa while my husband never skips jalapenos. It is always fun and never boring

Storage Tips

Keep leftover potatoes and meat topping separate in the fridge for up to three days. When ready to reheat warm potatoes in the oven or air fryer to crisp the skin. Reheat meat mixture in a skillet with a splash of water for moisture. If you want to freeze you can store the beef and potatoes in separate airtight containers for up to three months. Just know potatoes may get a bit softer in texture upon thawing but the flavor stays comforting and delicious

Ingredient Substitutions

Ground turkey or shredded chicken work just as well as beef for the filling. For vegetarian or vegan versions use black beans pinto beans or plant-based crumbles. Swap out cheddar cheese for dairy-free options and use plant-based yogurt instead of sour cream to keep things flexible for every diet

Serving Suggestions

Serve with fresh pico de gallo lime wedges and crunchy tortilla chips for a festive meal. You can also serve with a warm side salad or simple sautéed peppers. For parties make bite-sized versions using baby potatoes and a fork for easy eating

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Cultural Context

Taco stuffed potatoes are inspired by Tex-Mex blends that love to mash up classic American and Mexican comfort foods. While not traditional in either cuisine they are a true reflection of creative home cooking where resourcefulness meets comfort and flavor

Recipe FAQs

→ What type of potato works best?

Medium russet potatoes are ideal, offering a fluffy center and sturdy skin for holding hearty fillings.

→ Can I use another protein instead of ground beef?

Absolutely! Try ground turkey, shredded chicken, or even beans for a vegetarian twist.

→ How do I get crispy potato skin?

Brush the potatoes with olive oil, sprinkle with salt, and bake directly on a tray for a perfect crispy crust.

→ What toppings pair well with this dish?

Favourites include shredded cheddar, salsa, sour cream, green onions, cilantro, diced tomatoes, and jalapenos.

→ Can I prepare the components ahead of time?

Yes, both the taco meat and baked potatoes can be prepped in advance and reheated when ready to assemble.

→ How should leftovers be stored?

Keep meat and potatoes separate in airtight containers in the fridge for up to three days.