Taco Stuffed Baked Potatoes

This loaded potato dish is my go to when I want something warm filling and satisfying but still fun to eat. Crispy baked russet potatoes get fluffed and stuffed with savory seasoned beef then layered with melty cheese salsa and a rainbow of toppings. It hits all the comfort food notes without a ton of fuss.

I first made this during a busy midweek dinner dash and it instantly became a staple. Now my kids call it taco night in potato form.

Ingredients

• Russet potatoes: medium sized with dry skins for the crispiest finish
• Olive oil: for rubbing into skins to help them crisp up
• Fine sea salt: brings out the potato’s natural flavor
• Lean ground beef: a quick cooking protein that holds seasoning well
• Taco seasoning: choose a blend with cumin paprika and chili for bold flavor
• Onion powder: adds depth without extra chopping
• Garlic powder: for classic savory aroma
• Ground cumin: boosts that earthy taco essence
• Water: helps the seasoning blend into the beef evenly
• Tomato salsa: adds tang and moisture to the meat
• Shredded cheddar cheese: melts beautifully and brings richness
• Sour cream: adds creamy contrast to the warm fillings
• Extra salsa: brightens and adds zing to the finished dish
• Green onions: sliced thin for sharp freshness
• Fresh cilantro: chopped for a bright herbal layer
• Tomato: diced for juicy bite
• Jalapeño slices: add mild heat
• Shredded lettuce: for crunch
• Guacamole: offers creamy cooling texture
• Crushed tortilla chips: bring a salty crunch at the end

Instructions

Bake the Potatoes:

Preheat your oven to 200 degrees Celsius. Use a fork to pierce each potato several times. Rub olive oil onto the skins and massage in sea salt so every potato is evenly coated. Arrange directly on a baking tray and bake for one hour until the skin is crisp and the interior is fork tender.

Cook the Taco Meat:

While the potatoes bake set a large skillet over medium high heat and cook the ground beef breaking it up with a spatula until fully browned with no pink showing. Drain excess fat if needed for a leaner texture.

Season the Meat:

Lower the heat and stir in taco seasoning onion powder garlic powder and ground cumin. Add water and salsa then let the mixture simmer gently until the liquid mostly evaporates and the meat is flavorful and coated about five minutes. Keep warm covered.

Prepare the Potatoes:

Once the baked potatoes are cool enough to handle slice them open lengthwise. Use a fork to fluff the interiors gently creating space for the filling. The fluffier the inside the better the meat holds.

Assemble and Top:

Spoon the hot taco meat into the fluffed potato centers. Sprinkle generously with shredded cheese and top as you like with sour cream salsa green onions cilantro tomato jalapeños lettuce guacamole and crushed tortilla chips. Serve warm and enjoy the contrast of textures and flavors.

Crushed chips on top are my favorite part of this dish. I remember my family getting excited to pick their favorite toppings and load up their own potato. My daughter always asks for extra cilantro and chips for even more crunch.

Storage Tips

Store the taco filling and baked potatoes in separate containers in the fridge. The beef stays moist for up to three days and reheats well on the stovetop. Potatoes reheat best in the oven to restore crisp skins. I always reheat my leftovers in the oven while prepping toppings so everything comes together hot and fresh.

Ingredient Substitutions

Try turkey or black beans in place of ground beef for a lighter version. Greek yogurt works well instead of sour cream and Monterey Jack cheese is a creamy swap for cheddar. Add black olives or sweet corn to boost flavor and color.

Serving Suggestions

A big salad or corn on the cob make this a full meal at the table. For gatherings I line up bowls of all the toppings so everyone can build their own potato just the way they like. When friends come over we sometimes make mini versions with smaller potatoes for a party platter.

Cultural Inspiration

This dish is inspired by Mexican American taco flavors but uses baked potatoes for a cozy twist. It brings the lively colors and flavors of taco night into a heartier comfort food that everyone seems to love. My family thinks of it as the best of both worlds.

You can double the taco meat and freeze for future meals. Try sweet potatoes if you want a sweet and savory combo. If you like things spicy add hot sauce or extra jalapeño slices to finish.

Common Questions About the Recipe

→ Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes offer a sweeter profile and work well with the bold taco fillings. They pair deliciously with savory and spicy toppings.

→ What are good alternatives to ground beef?

Ground turkey, chicken, or plant-based proteins can be used. Adjust seasoning to match your preferred taste.

→ How should I store leftovers?

Keep potatoes and taco filling in separate airtight containers in the fridge for up to three days. Reheat before assembling.

→ Can I prepare this dish ahead of time?

Yes. Bake potatoes and cook the meat in advance, then reheat and assemble with fresh toppings for best texture when serving.

→ Is this dish gluten-free?

Yes, as long as all toppings and seasonings are gluten-free. Double-check chips and taco seasoning for gluten-free labels.

→ What toppings pair best with this dish?

Sour cream, salsa, guacamole, green onions, cilantro, crushed tortilla chips, and shredded lettuce all add flavor and texture.