Who doesn’t love tacos? And who doesn’t love a loaded baked potato? Well, what if we told you that you could have the best of both worlds in one delicious dish? Introducing Taco Stuffed Baked Potatoes — a mouthwatering combination of crispy baked potatoes filled with seasoned taco meat, melted cheese, sour cream, and all your favorite taco toppings. This easy-to-make recipe is perfect for weeknight dinners, family gatherings, or meal prep. It’s a comforting, hearty, and flavorful twist on two classic dishes that are guaranteed to satisfy your hunger and cravings!
Ingredients
- 4 large russet potatoes
- 1 lb ground beef (or turkey for a leaner option)
- 1 packet taco seasoning mix (or homemade taco seasoning)
- 1/4 cup water
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup salsa
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro (optional)
- 1/4 cup sliced jalapeños (optional)
- Salt and pepper to taste
- Olive oil for rubbing potatoes
Instructions
- Preheat the oven: Begin by preheating your oven to 400°F (200°C). While the oven is heating up, wash and scrub the russet potatoes thoroughly. Pat them dry with a paper towel.
- Bake the potatoes: Rub each potato with a little olive oil and sprinkle with salt and pepper. Place them directly on the oven rack or on a baking sheet and bake for 45-60 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- Prepare the taco filling: While the potatoes are baking, heat a large skillet over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it apart with a spoon as it cooks. Once the meat is fully cooked, drain any excess fat if needed.
- Season the meat: Add the taco seasoning mix and water to the skillet with the cooked meat. Stir to combine and let it simmer for 3-5 minutes, until the seasoning thickens and coats the meat evenly. Taste and adjust seasoning with salt and pepper if needed.
- Prepare the potatoes: Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes. Slice each potato lengthwise and gently scoop out the flesh, leaving about 1/2 inch of potato around the edges to create a potato boat.
- Stuff the potatoes: Spoon a generous amount of the taco filling into each potato, packing it in tightly. Top each stuffed potato with a sprinkle of shredded cheddar cheese and return them to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
- Top and serve: Once the potatoes are out of the oven, top them with your favorite taco toppings. We recommend sour cream, salsa, diced tomatoes, green onions, cilantro, and sliced jalapeños for a delicious and authentic taco experience. Serve immediately and enjoy!
Tips for Success
- Choose the right potatoes: Russet potatoes are the best choice for baked potatoes because they have a fluffy, starchy interior that holds up well to stuffing. Avoid waxy potatoes like red potatoes, as they won’t fluff up as nicely.
- Customize your toppings: These taco stuffed potatoes are fully customizable! Try adding your favorite toppings like guacamole, shredded lettuce, diced onions, or even a drizzle of hot sauce to make them your own.
- Use a slow cooker for taco meat: If you want to make this recipe even easier, you can use a slow cooker to cook the taco meat. Simply add the ground beef, taco seasoning, and water to the slow cooker and cook on low for 4 hours, then use it to stuff the baked potatoes.
- Make it vegetarian: For a meatless version of this dish, you can substitute the ground beef with black beans or a plant-based meat alternative. The taco seasoning and toppings will still give it that amazing taco flavor!
Creative Variations
- Loaded Taco Potatoes: Add even more toppings to take your taco stuffed potatoes to the next level. Try adding a dollop of guacamole, a sprinkle of crumbled tortilla chips, or a few slices of avocado for an extra creamy touch.
- Buffalo Chicken Taco Stuffed Potatoes: Swap the taco meat for shredded buffalo chicken, and top with ranch dressing, celery, and crumbled blue cheese for a fun twist on the classic taco.
- Vegetarian Taco Stuffed Potatoes: For a lighter, plant-based option, fill the potatoes with seasoned sautéed veggies like bell peppers, onions, and zucchini, along with beans and cheese for a hearty and satisfying vegetarian meal.
FAQs
- Can I make these Taco Stuffed Baked Potatoes ahead of time?
- Yes! You can prepare the taco filling and bake the potatoes ahead of time. Store them separately in the fridge and stuff and bake them with cheese just before serving. They’re perfect for meal prep!
- Can I freeze Taco Stuffed Baked Potatoes?
- Absolutely! You can freeze the stuffed potatoes before or after baking. Just wrap them tightly in plastic wrap and aluminum foil, and store them in a freezer-safe bag. To reheat, bake them at 375°F (190°C) until heated through, about 20-25 minutes.
- What other fillings can I use for stuffed potatoes?
- The possibilities are endless! Try adding grilled chicken, pulled pork, or even a cheesy broccoli mixture for a different twist. The key is using flavorful fillings that pair well with the soft and fluffy potato.
Conclusion
If you’re looking for a creative and delicious way to enjoy the classic flavors of tacos, Taco Stuffed Baked Potatoes are the perfect solution. This recipe is easy to make, highly customizable, and packed with flavor. Whether you’re feeding a crowd, meal prepping for the week, or simply craving a hearty and satisfying dish, these stuffed potatoes will not disappoint. Try them today, and you’ll see why they’re sure to become a new favorite in your recipe rotation!