Taco Stuffed Baked Potatoes (Printable Version)
Crispy potatoes brimming with savory ground beef, melty cheese, salsa, and fresh garnishes. Perfect for weeknights.
# Everything You’ll Need:
→ Baked Potato Base
01 -
4 medium russet potatoes, scrubbed and dried
02 -
1 tablespoon olive oil
03 -
1 teaspoon fine sea salt
→ Taco Meat Filling
04 -
450 grams lean ground beef
05 -
2 tablespoons taco seasoning (homemade or store-bought)
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon ground cumin
09 -
60 millilitres water
10 -
60 millilitres tomato salsa
→ Suggested Toppings
11 -
80 grams shredded cheddar cheese
12 -
60 millilitres sour cream
13 -
60 millilitres tomato salsa
14 -
2 green onions, sliced
15 -
Handful fresh cilantro, chopped
16 -
1 small tomato, diced
17 -
8 jalapeño slices
18 -
1 handful shredded lettuce
19 -
60 grams guacamole
20 -
20 grams crushed tortilla chips
# Steps to Cook:
01 -
Preheat oven to 200°C. Pierce potatoes all over with a fork. Rub each potato with olive oil, sprinkle with salt, and massage to ensure even coating.
02 -
Arrange potatoes on a baking tray. Bake for 60 minutes or until skins are crisp and potatoes are fork-tender.
03 -
While potatoes bake, brown ground beef in a large skillet over medium-high heat, breaking apart with a spatula until no longer pink. Drain excess fat.
04 -
Add taco seasoning, onion powder, garlic powder, and ground cumin to the beef. Stir well to combine. Pour in water and salsa, reduce heat to low, and simmer until most liquid evaporates—about 5 minutes. Keep warm, covered.
05 -
Once potatoes are cool enough to handle, slice each open lengthwise and gently press sides to open. Fluff the interiors with a fork.
06 -
Spoon taco meat mixture into each potato. Top generously with shredded cheese, sour cream, additional salsa, green onions, cilantro, tomato, jalapeño slices, lettuce, guacamole, and crushed tortilla chips as desired.
# Extra Suggestions:
01 -
For extra crispy potato skin, bake potatoes directly on the oven rack and use a baking tray beneath to catch drips.
02 -
Store taco meat and baked potatoes separately in airtight containers for up to 3 days in the refrigerator.
03 -
Larger potatoes may require an extra 10–15 minutes of baking; check by inserting a knife for tenderness.