Taco stuffed baked potatoes are the ultimate comfort food, loaded with spicy taco meat, cheese, and all your favorite toppings.
When taco cravings hit, we all turn to the usual suspects – crunchy taco shells, soft tortillas, or taco salads. But why not think outside the (taco) box with these ingenious Taco Stuffed Baked Potatoes? They provide the ultimate vessel for all your favorite Tex-Mex flavors and ingredients.
We’re taking humble russet potatoes and transforming them into crave-worthy loaded baked potatoes that are practically bursting with spiced ground beef, melty cheese, salsa, and more. Each fork-tender spud becomes the perfect edible bowl just waiting to be filled and topped however you desire.
The process is simple – bake fluffy potatoes and let cool just enough to slice open and fill with savory taco meat cooked with onions, peppers, spices and salsa for that iconic Mexican zing. Sharp cheddar cheese adds even more richness and texture. Then customize to your heart’s content with classic taco garnishes like guacamole, sour cream, tomatoes, and cilantro.
These Taco Stuffed Baked Potatoes offer endless possibilities for creative customization with your favorite flavors, ingredients, and toppings. However you choose to fill them, we guarantee these epic stuffed spuds will have you looking forward to taco Tuesdays like never before!
Can I prepare the potatoes and stuffing in advance?
Yes, you can bake the potatoes, prepare the stuffing, and store them separately in the fridge for up to 2 days before assembling and baking.
Can I use sweet potatoes instead?
Yes, sweet potatoes work well too. Just adjust the baking time as needed since sweet potatoes take longer to bake than russets.
What kind of ground beef should I use?
Any 80/20 or 85/15 lean ground beef works well. For a leaner version, try ground turkey.
Can I freeze the assembled stuffed potatoes?
Yes! Assemble the stuffed potatoes but do not top with cheese. Wrap individually in foil or plastic wrap and freeze for up to 3 months. Thaw in fridge overnight before reheating.
How long will leftover stuffed potatoes last?
Leftovers will keep refrigerated for 3-4 days. Reheat loosely covered in foil in a 350°F oven until warmed through, 15-20 minutes.
Ingredients
- 3-4 russet potatoes, scrubbed and dried
- 1 lb ground beef
- 1 packet taco seasoning (about 1 Tbsp)
- 1/4 cup salsa
- 1/4 cup water
- Salt and pepper to taste
- 1/2 green bell pepper, chopped
- 1/2 red onion, chopped
- 1 cup shredded cheddar cheese
- Optional toppings: guacamole, sour cream, chopped tomatoes, green onions, cilantro
Instructions
- Preheat the oven to 400°F.
- Poke several holes in the potatoes using a fork. Rub the potatoes with olive oil and sprinkle with salt.
- Wrap each potato in aluminum foil and place on a baking sheet. Bake for 60 minutes, until potatoes are fork tender.
- Meanwhile, heat a skillet over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes, making sure to crumble the beef as it cooks. Drain excess fat if needed. Recipe by Ineskohl.info
- To the skillet, add the taco seasoning, salsa, water, onions and bell peppers. Reduce heat and simmer for 3-5 minutes, until vegetables have softened.
- When potatoes are done, carefully unwrap and slice lengthwise, leaving a hinge on one side so potato stays intact.
- Fluff the inside of the potatoes using a fork, then fill with the taco meat mixture.
- Top stuffed potatoes with shredded cheese and additional toppings if desired. Serve immediately.
Tips for Taco Stuffed Baked Potato Success
Taking your taco night to the next level with these epic stuffed spuds? Use these tips for potato perfection every time:
- Choose the right potatoes – Opt for large, uniform russet potatoes so they bake evenly. Avoid potatoes with blemishes or green spots.
- Poke holes before baking – Using a fork, prick holes all over the potato skins. This allows steam to escape and produces fluffier potato insides perfect for stuffing.
- Wrap in foil – Wrap each potato in foil before baking. The foil helps hold in moisture and heat for tender, fork-tender potatoes. No foil can lead to dry, crumbly spuds.
- Pre-bake potatoes – Par-cook the potatoes before stuffing and baking again. This avoids raw, crunchy centers and allows you to adjust baking time as needed.
Baking tips:
- For the first bake, allow at least 1 hour at 400°F until fork tender. Time varies on potato size.
- For the second bake after stuffing, bake at 375°F for 15-20 minutes just until heated through.
Get the basics down with properly baked potatoes, well-seasoned stuffing, and ample melty cheese – then let your creativity run wild with toppings! Grilled steak, chorizo sausage, cotija cheese, pickled red onions, and hot sauce are all fair game.
These loaded taco stuffed potatoes are sure to satisfy. Customize them by adding your favorite taco toppings!
