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Taco Stuffed Baked Potatoes

Section: Satisfying Main Dishes for Every Occasion

These taco stuffed baked potatoes bring together crispy potato skins and a savory beef filling, topped with cheese, salsa, and fresh garnishes. Ideal for weeknights, they're gluten-free adaptable and easy to prepare. Bake your potatoes, cook the meat, and top as desired with sour cream, guacamole, or crunchy chips. A comforting twist on taco night, served warm and loaded with flavor.

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Last modified on Mon, 23 Jun 2025 16:20:38 GMT
A plate of baked potatoes with a white topping. Pin it
A plate of baked potatoes with a white topping. | myhomemademeal.com

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.

  • 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

Step-by-Step 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.
A baked potato with cheese and sour cream on top. Pin it
A baked potato with cheese and sour cream on top. | myhomemademeal.com

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.

Ingredient Substitutions

Swap the ground beef for turkey or black beans for a lighter twist. Use Greek yogurt instead of sour cream or shredded Monterey Jack instead of cheddar. Add corn or black olives for extra flavor.

Serving Suggestions

Serve these with a light side salad or corn on the cob to round out the meal. They work well as a casual dinner but feel special enough for guests.

A plate of baked potatoes with cheese and sour cream on top. Pin it
A plate of baked potatoes with cheese and sour cream on top. | myhomemademeal.com

Cultural Inspiration

This dish draws from classic Mexican American taco flavors but puts them in a new form. The baked potato base adds comfort food warmth while still letting all the vibrant toppings shine through.

Frequently Asked Questions

→ Can I make these with sweet potatoes?

Yes, sweet potatoes offer a delicious alternative and pair well with the taco flavors for a slightly sweet and savory combo.

→ What can I substitute for ground beef?

You can use ground turkey, chicken, or plant-based meat alternatives. Just adjust the seasoning to taste.

→ How do I store leftovers?

Store taco meat and potatoes separately in airtight containers in the fridge for up to 3 days. Reheat before assembling.

→ Can I prep this ahead of time?

Yes, bake the potatoes and prepare the taco meat ahead. Reheat and assemble just before serving for best texture.

→ Are these suitable for gluten-free diets?

Yes, as long as all ingredients (especially seasoning and chips) are certified gluten-free.

Taco Stuffed Baked Potatoes

Crispy potatoes filled with savory taco meat and toppings for a satisfying, family-friendly meal.

Prep Time
15 minutes
Cooking Time
60 minutes
Total Preparation Time
75 minutes
By: Dina

Featured in: Main Dishes

Difficulty Level: Easy

Cuisine Type: Mexican-inspired

Number of Portions: 4 Serving Size (4 taco stuffed baked potatoes)

Dietary Options: Gluten-Free

The Ingredients 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
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

Step-by-Step Instructions

Step 01

Preheat oven to 200°C. Pierce potatoes all over with a fork. Rub each potato with olive oil and sprinkle with salt, ensuring even coating.

Step 02

Place potatoes on a baking tray and bake for 60 minutes or until skins are crisp and interiors are fork-tender.

Step 03

While potatoes bake, brown ground beef in a large skillet over medium-high heat, breaking it apart until fully cooked. Drain any excess fat.

Step 04

Add taco seasoning, onion powder, garlic powder, and cumin to the meat. Stir to combine, then add water and salsa. Reduce heat and simmer until thickened, about 5 minutes.

Step 05

Once baked and cool enough to handle, slice each potato lengthwise and gently press sides to open. Fluff the insides with a fork.

Step 06

Spoon the taco meat mixture into each potato. Top with cheese, sour cream, salsa, green onions, cilantro, tomato, jalapeño slices, lettuce, guacamole, and crushed tortilla chips as desired.

Extra Tips

  1. For crispier potato skins, bake directly on the oven rack with a tray beneath to catch drips.
  2. Store taco meat and potatoes separately in airtight containers for up to 3 days in the refrigerator.
  3. Large potatoes may require an additional 10–15 minutes of baking—check tenderness with a knife.

Tools You'll Need

  • Oven
  • Baking tray
  • Large skillet
  • Cutting board
  • Sharp knife
  • Fork
  • Spatula or wooden spoon

Allergy Information

Check ingredient labels to avoid allergens, and speak to an expert if necessary.
  • Contains dairy (cheese, sour cream)

Nutritional Details (per serving)

These figures are for informational purposes only. Always consult a professional if needed.
  • Calorie Count: 495
  • Fat: 22 grams
  • Carbohydrates: 48 grams
  • Proteins: 26 grams