This post may contain affiliate links. Please read our disclosure policy.
A perfect baked potato stuffed with spicy taco meat and topped with cheese, sour cream and onions – my Taco Stuffed Baked Potatoes are a delicious way to change up your Taco Tuesday.
For more Mexican inspired recipes, try my Carne Asada Street Tacos or my Chicken Stuffed Poblano Peppers!
Why We Love Them
- Uses up leftovers – We always have taco meat left over when I make Ground Beef Tacos, and it’s super easy to make perfect baked potatoes in the oven or even quickly in the microwave or even instant pot baked potatoes. Great for lunch or dinner!
- Quick and Easy – Baked potatoes, especially if you have a couple leftover, are super easy, and it’s simple to make a double batch of taco meat and store it in the fridge or freezer.
- Absolutely Delicious – Who doesn’t love a buttery soft baked potato? Just stuff it with delicious taco meat to take it to a whole other level!
recipe walkthrough
How to Make a Taco Stuffed Baked Potato
For starters, you need to know how to make a baked potato. I shared my tips for Perfect Baked Potatoes a few weeks back, and they really are the best I’ve ever had…rivaling any steakhouse I’ve visited…so make those first.
Once you have your baked potatoes, let them sit and cool while you prepare the taco meat stuffing using these ingredients. If you have leftvoers, just use that!
- ground beef, cooked with onions, garlic and homemade taco seasoning
- salsa
- cheese
- sour cream
- green onions
- salt & pepper
Split open your baked potatoes and fluff the insides with a fork. Add a little butter, salt and pepper, then spoon in the taco meat. Top with your favorite taco toppings, like cheese, sour cream and green onions.
Storage Tips
The Best Way to Store the Leftovers
You could store leftovers all assembled, but they will stay fresher if you store potatoes and meat separately. Store in an airtight container in the fridge for 2 days if assembled, or up to 3-4 days if separated.
Recipe Tips
- Gently slice open the potatoes and squeeze from the sides. You want to avoid the potato splitting all the way down the sides and falling open – it’s just prettier, and it will allow all the topping to be inside the potato instead of just laying on top.
- Salt the potato flesh before adding any toppings for optimal potato flavor. Potatoes need a lot of salt, it what really brings out their flavor, so don’t skimp here.
- After the salt, add sour cream and mash it into the potato a little for extra creamy texture.
- Serve your stuffed baked potatoes in pasta bowls if you have some on hand. They are deeper than a plate but not as deep as soup bowls, making it easy to catch the potato and stuffing for easier eating.
More Potato Recipes to Try
- Easy Breakfast Potatoes
- Twice Baked Potatoes
- Cheesy Scalloped Potatoes
- Easy Instant Pot Mashed Potatoes
- Grilled Baked Potatoes
Taco Stuffed Baked Potatoes
Ingredients
- 4 Baked potatoes
- 1 pound Ground beef
- 1/2 cup Onion diced
- 2 Garlic cloves minced
- 2 tablespoons Homemade taco seasoning or 1 packet
- 1/2 cup Water
- 1 cup Salsa
- Salt and pepper
- Your favorite taco toppings: shredded cheese, green onions, sour cream, tomatoes, guacamole, etc.
Instructions
- Prepare the baked potatoes and set them aside to cool for at least 10 minutes.
- Meanwhile, heat a large skillet over medium heat and add the ground beef, diced onion and minced garlic. Season with salt and pepper. Cook until no longer pink, breaking up the meat with a spatula. Drain. *If you have leftover taco meat, you can steps 1-2.
- To the ground beef, add the taco seasoning, water and salsa. Stir to combine then bring to a simmer over medium heat. Cover and reduce heat to low. Simmer for 15 minutes. If there is too much liquid, simmer with the lid off for a bit.
- Gently slice open potatoes lengthwise and squeeze the sides to open, careful not to let them break in half completely.Â
- Season the potato with salt and pepper, and mash with a little sour cream. Divide the taco meat among the potatoes and top with freshly shredded cheddar, green onions or any of your favorite taco toppings.Â
- Serve immediately.
Notes
- Gently slice open the potatoes and squeeze from the sides. You want to avoid the potato splitting all the way down the sides and falling open.
- Salt the potato flesh before adding any toppings for optimal potato flavor. Potatoes need a lot of salt, it what really brings out their flavor, so don’t skimp here.
- After the salt, add butter or sour cream and mash it into the potato a little for extra creamy texture.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Thank you for sharing. This recipe is easy, delicious, & satisfying, and if you make enough for leftovers, you can serve Breakfast Tacos the next morning —Just scramble eggs then toss in the heated leftover taco meat. Because I’m gluten free – I heat corn tortillas in a skillet to make the tacos instead of flour tortillas —perfect!