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Taco Stuffed Baked Potatoes Recipe

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4.3 from 10 reviews

These Taco Stuffed Baked Potatoes are a hearty and delicious meal combining perfectly baked russet potatoes with flavorful seasoned ground beef and your favorite taco toppings. Easy to prepare and packed with bold Mexican-inspired flavors, this recipe is perfect for a family dinner or casual get-together.

Ingredients

Potatoes

  • 6 medium russet potatoes
  • ¼ cup olive oil
  • 1 Tablespoon kosher salt

Taco Meat

  • 1 pound lean ground beef
  • 1 packet taco seasoning (1 ounce)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • ¾ cup water
  • ½ cup salsa

Toppings

  • Your favorite taco toppings (e.g., shredded cheese, sour cream, diced tomatoes, lettuce, jalapeños, cilantro, avocado)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes evenly and thoroughly.
  2. Prepare Potatoes: Poke each russet potato all over with a fork to allow steam to escape during baking. Place them on a baking tray, brush with olive oil, and sprinkle with kosher salt for crisp skins.
  3. Bake Potatoes: Bake the potatoes for 45 to 60 minutes, or until a knife slides in easily. Begin checking the potatoes at 45 minutes, then continue cooking in 10-minute intervals if needed, depending on their size.
  4. Cook Taco Meat: While the potatoes bake, heat a large skillet over medium-high heat. Brown the lean ground beef, breaking it up as it cooks, until no longer pink—about 8 to 10 minutes. Drain any excess fat if necessary.
  5. Season Meat: Stir in the taco seasoning, garlic powder, ground cumin, and onion powder. Cook for one minute, stirring constantly to blend the spices well.
  6. Simmer Meat Mixture: Add the water and salsa to the skillet, stir to combine, then reduce heat to low. Let it simmer for 10 to 15 minutes, stirring occasionally, until most of the liquid evaporates. Cover and keep warm until the potatoes are ready.
  7. Prepare Potatoes for Filling: When the potatoes are done, slice open the tops. Pinch the sides and press down and in to open the potato. Fluff the insides with a fork to create room for the filling.
  8. Stuff and Serve: Top each baked potato generously with the seasoned taco meat and your favorite taco toppings. Serve immediately for a warm, satisfying meal.

Notes

  • Choose medium-sized russet potatoes for even baking and a perfect potato-to-filling ratio.
  • Feel free to customize taco toppings based on dietary preferences or availability.
  • If you prefer, bake potatoes in advance and reheat before stuffing.
  • To make this recipe quicker, you could microwave the potatoes first and then finish in the oven for crisp skin.
  • Leftover taco meat can be stored in the refrigerator for up to 3 days.

Find it online: https://lauracooks.com/taco-stuffed-baked-potatoes-recipe/