Taco Stuffed Baked Potatoes (Printer-Friendly)
Crispy potatoes filled with savory taco meat and toppings for a satisfying, family-friendly meal.
# 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:
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.
02 -
Place potatoes on a baking tray and bake for 60 minutes or until skins are crisp and interiors are fork-tender.
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.
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.
05 -
Once baked and cool enough to handle, slice each potato lengthwise and gently press sides to open. Fluff the insides with a fork.
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:
01 -
For crispier potato skins, bake directly on the oven rack with a tray beneath to catch drips.
02 -
Store taco meat and potatoes separately in airtight containers for up to 3 days in the refrigerator.
03 -
Large potatoes may require an additional 10–15 minutes of baking—check tenderness with a knife.