Taco Stuffed Potatoes Recipe
Description:
These Taco Stuffed Potatoes combine the best parts of taco night and baked potato comfort. Crispy-skinned russet potatoes are loaded with flavorful taco-spiced beef (or a vegetarian filling!), melty cheese, fresh toppings like salsa, sour cream, avocado, and shredded lettuce. Perfect for a weeknight dinner or a fun weekend meal that feels indulgent but can easily be made healthier too!
Ingredients:
For the Potatoes:
4 large russet potatoes, scrubbed clean
1 tablespoon olive oil
½ teaspoon kosher salt
For the Taco Filling:
1 lb ground beef (or turkey, chicken, or plant-based crumbles)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning (or 2 tablespoons homemade)
½ cup water
½ cup black beans (optional)
Toppings:
1 cup shredded cheddar or Mexican blend cheese
½ cup salsa
½ cup sour cream or Greek yogurt
1 avocado, diced
Shredded lettuce
Diced tomatoes
Sliced jalapeños (optional)
Fresh cilantro
Lime wedges
Instructions:
Step 1: Bake the Potatoes
Preheat oven to 425°F (220°C).
Prick potatoes all over with a fork.
Rub them with olive oil and sprinkle with salt.
Bake directly on the oven rack (use a tray on the rack below to catch drips) for 45–60 minutes until skins are crisp and a knife slides in easily.
Step 2: Make the Taco Filling
While the potatoes bake, heat olive oil in a large skillet over medium heat.
Add the diced onion and cook for about 3–4 minutes until soft.
Add the ground beef and cook, breaking it up, until browned (about 6–8 minutes).
Drain any excess fat.
Stir in garlic, taco seasoning, and water. Let simmer for 3–4 minutes until thickened.
Stir in black beans if using. Turn off heat.
Step 3: Assemble
Once potatoes are done, carefully cut a slit down the center of each and gently squeeze the ends to open them up.
Fluff the insides with a fork.
Fill each potato with a generous amount of taco meat.
Sprinkle with shredded cheese to melt slightly.
Top with salsa, sour cream, avocado, lettuce, tomatoes, jalapeños, and cilantro.
Serve with lime wedges!
Time Estimate:
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: ~1 hour 15 minutes
Nutritional Info (per stuffed potato, approx):
Calories: 550–700 (depending on toppings and cheese amount)
Protein: 28–35g
Carbohydrates: 40–50g
Fat: 28–35g
Fiber: 6–8g
Sodium: 700–900mg
(Can vary based on exact brands and ingredients used!)
Quick Q&A:
Q: Can I make these vegetarian or vegan?
A: Absolutely! Swap the meat for lentils, black beans, tofu crumbles, or a store-bought plant-based ground. Use vegan cheese and plant-based yogurt for the toppings.
Q: Can I use sweet potatoes instead of russet?
A: Yes! Sweet potatoes work beautifully — they’ll be sweeter, which is a fun contrast to the spicy taco filling.
Q: How can I make it healthier?
A: Use ground turkey or chicken, lighten up on the cheese, swap sour cream for Greek yogurt, and load up on veggies.
Q: Can I prep this ahead?
A: Yes! Bake the potatoes and cook the meat ahead of time. Reheat everything and assemble when ready to eat.
Q: What toppings are best?
A: Besides the classics (salsa, sour cream, cheese), you can also try pickled red onions, corn, or chipotle sauce!
Would you also like me to give you a special twist ver
sion — like a spicy chipotle taco stuffed sweet potato?
I can also make a printable version if you want!
Want me to?