Taco Stuffed Baked Potatoes are the ultimate comfort-food mashup—everything you love about tacos piled into a fluffy, oven-baked potato. Hearty, cheesy, and endlessly customizable, this dish is perfect for busy weeknights, family dinners, or anytime you can’t decide between taco night and baked potatoes. Simple ingredients and bold flavors make it a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- Combines two favorites into one satisfying meal.
- Kid-friendly and easy to customize with toppings.
- Great way to use leftovers or pantry staples.
- Filling, comforting, and fun to assemble.
- Works with beef, turkey, or meatless alternatives.
Ingredients
- Baking potatoes (4 large): Russet potatoes work best for a fluffy interior.
- Ground beef (1 lb): Ground turkey can be substituted.
- Taco seasoning (1 packet): Store-bought or homemade.
- Shredded cheese (1 cup): Cheddar, Monterey Jack, or a blend.
- Salsa (1 cup): Mild or spicy, depending on preference.
- Sour cream (½ cup): Greek yogurt works as a lighter option.
- Optional toppings: Chopped tomatoes, green onions, guacamole, jalapeños.
How to Make Taco Stuffed Baked Potatoes
Preheat the oven to 400°F (200°C). Pierce the potatoes several times with a fork and bake directly on the oven rack for about 45 minutes, or until tender when pierced.
While the potatoes bake, cook the ground beef in a skillet over medium heat until browned. Drain excess fat, then add taco seasoning and a small splash of water. Stir and simmer until the meat is evenly coated and flavorful.
Once the potatoes are done, slice them open lengthwise and gently fluff the insides with a fork.
Fill each potato generously with the seasoned taco meat and sprinkle with shredded cheese. Return to the oven for a few minutes until the cheese is fully melted.
Finish with salsa, sour cream, and any optional toppings you like, then serve immediately.
Tips for Best Results
- Don’t rush the potato baking—fully cooked potatoes make all the difference.
- Fluffing the potato interior helps absorb flavors.
- Use freshly shredded cheese for better melting.
- Taste the taco meat before stuffing and adjust seasoning if needed.
Variations
- Add black beans and corn for a Southwest-style filling.
- Use leftover taco chicken instead of beef.
- Make it vegetarian with seasoned lentils or plant-based crumbles.
- Add hot sauce or jalapeños for extra heat.
Serving Suggestions
Serve with a simple green salad, roasted vegetables, or tortilla chips on the side. For a casual meal, pair with a cold drink and enjoy taco night with a twist.
Storage and Reheating
Store leftovers in the refrigerator for up to 2 days. Reheat in the microwave or oven until warmed through. For best texture, add fresh toppings after reheating.
Frequently Asked Questions
Can I use a different type of potato? Yukon Gold potatoes work, though they’re slightly less fluffy.
Can I make this ahead of time? Yes, but it’s best enjoyed fresh. Reheat gently if prepared in advance.
Can I freeze them? Freezing isn’t recommended, as the potato texture may change.
Final Thoughts
Taco Stuffed Baked Potatoes are easy, comforting, and endlessly adaptable. Whether you’re feeding a family or just craving something cozy and flavorful, this recipe delivers big taste with minimal effort. It’s a fun twist on taco night that’s sure to earn a spot in your regular meal rotation.
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Taco Stuffed Baked Potatoes Recipe Guide
- Total Time: 1 hour
- Yield: 4 servings
Description
These Taco Stuffed Baked Potatoes combine fluffy oven-baked russet potatoes with savory taco-seasoned beef, melted cheese, and classic toppings. It’s a fun, hearty comfort-food dinner that’s easy to customize and always a family favorite.
Ingredients
- 4 large baking potatoes (russet or Yukon Gold)
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup salsa
- 1/2 cup sour cream or Greek yogurt
- Optional Toppings: chopped tomatoes, green onions, guacamole, jalapeños
Instructions
- Preheat oven to 400°F (200°C). Pierce potatoes several times with a fork.
- Bake potatoes directly on the oven rack for about 45 minutes, or until fork-tender.
- While potatoes bake, brown ground beef in a skillet over medium heat until cooked through.
- Stir in taco seasoning with a splash of water and simmer for 2–3 minutes.
- Slice baked potatoes open and fluff the insides with a fork.
- Fill potatoes with taco meat and top with shredded cheese.
- Return to the oven for 5 minutes, until cheese is melted.
- Top with salsa, sour cream, and desired toppings. Serve hot.
Notes
- Swap ground beef for turkey or a plant-based alternative if desired.
- Add corn or black beans for a Southwest-style variation.
- Best served fresh, but leftovers keep up to 2 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking & Skillet
- Cuisine: American