Tired of the same old Taco Tuesday routine? Get ready to revolutionize your weeknight meals with these incredible Taco Stuffed Potatoes – a hearty, flavorful twist on classic twice-baked potatoes that brings all your favorite Southwestern flavors to the table!
If you’re anything like me, the allure of tacos is undeniable. From the crispy shells to the savory fillings, every bite is a celebration of flavor. But sometimes, even the best traditions need a fresh perspective. That’s where these Taco Stuffed Potatoes come in – they take everything you love about tacos and marry it with the comforting, creamy goodness of a perfectly baked potato. This dish isn’t just an alternative to your usual taco night; it’s a game-changer, promising a meal that’s both exciting and satisfying. Forget the tortillas and shells for a moment, and let’s embrace the humble potato as our new flavor canvas.
These aren’t just any potatoes; they’re twice-baked potatoes, which means they’re already a step above. We scoop out the fluffy interior, mix it with a seasoned ground beef filling, creamy sour cream, and plenty of cheese, then pile it all back into the crisp potato skins. The result? A perfectly portioned, incredibly filling, and utterly delicious meal that serves as a complete dinner on its own. Imagine sinking your fork into a warm, tender potato loaded with all the zesty, savory flavors of your favorite taco – it’s a culinary experience you won’t want to miss!
Whether you’re looking for an innovative way to use up leftover taco meat, a crowd-pleasing dish for your next family dinner, or simply an excuse to enjoy more tacos (and potatoes!), this recipe ticks all the boxes. It’s surprisingly easy to make, highly customizable with your favorite toppings, and guarantees a satisfied smile at the dinner table. Taco Tuesday is about to get a whole lot more exciting, and probably a little bit less messy!
For more taco-inspired meals that push the boundaries, be sure to try this Taco Pizza, a vibrant Taco Skillet, or a hearty Taco Pie.
If you haven’t noticed, I’m a taco addict. And I will continue to find new ways to jazz up taco night. Starting with this delicious taco twist that brings a whole new level of comfort and flavor to your plate. Today, we are ditching the taco shells and the tortillas, and grabbing a potato instead. Yes, not only am I a taco addict, but I’m a carb enthusiast as well, and this recipe perfectly combines both passions!
These Taco Stuffed Potatoes are truly designed to be a main dish, and they are definitely big enough and filling enough to stand on their own. Just think of your favorite twice-baked potato, generously filled with a savory, spicy, and cheesy taco mixture. It’s the ultimate comfort food fusion that promises a hearty meal for the whole family. Taco Tuesday has never been so much fun, and so incredibly satisfying!
Ingredients for Perfect Taco Stuffed Potatoes
Crafting the perfect Taco Stuffed Potato starts with a selection of fresh, quality ingredients. Each component plays a vital role in building the layered flavors and textures that make this dish so irresistible. Here’s a closer look at what you’ll need and why:
- Potatoes: For a dinner-sized portion, the choice of potato is key. You’ll want to use large Russet or Idaho potatoes, known for their fluffy interior once baked. Each potato will be one generous serving, so choose ones that are roughly uniform in size for even cooking. Scrub them thoroughly before baking.
- Oil & Salt: A drizzle of olive oil or vegetable oil rubbed over the potato skin, followed by a generous sprinkle of coarse Kosher salt, is essential. This helps to create that wonderfully crisp, flavorful skin that is a hallmark of a perfectly baked potato.
- Ground Beef: A pound of lean ground beef (85-90% lean) is ideal, as it minimizes the need for draining excess grease, keeping your filling rich and flavorful without being oily. Feel free to substitute with ground turkey or chicken for a lighter option, or even plant-based ground for a vegetarian version.
- Onion: Finely chopped yellow or white onion adds a crucial aromatic base and a subtle sweetness that complements the savory beef. It deepens the overall flavor profile of the taco filling.
- Taco Seasoning: This is where the magic happens! You can opt for a convenient packet of store-bought taco seasoning, or elevate your dish with a homemade blend. Homemade seasoning allows you to control the spice level and ingredients, ensuring a fresher, more robust flavor.
- Cheese: A generous amount of shredded cheese is non-negotiable for stuffed potatoes. I like to use sharp cheddar for its robust flavor and excellent melt, but Monterey Jack, Colby Jack, or a Mexican cheese blend would also be fantastic choices, offering a creamy, melty texture.
- Sour Cream: Mixed directly into the filling, sour cream is what makes our taco mixture incredibly creamy and adds a delightful tangy counterpoint to the rich beef and cheese. For a slightly healthier alternative, plain Greek yogurt can be used.
- Toppings: The fun part! Get creative and customize your Taco Stuffed Potatoes with your favorite taco toppings. Some of our top picks include shredded lettuce for crunch, diced tomatoes for freshness, fresh cilantro for a bright herbal note, sliced jalapeños for a kick, and chopped green onions for a mild oniony zest. Other great options include salsa, guacamole, or a sprinkle of extra cheese.
The full ingredient list with exact measurements and detailed instructions can be found at the bottom of the post in the printable recipe card.
How to Make Flavorful Taco Stuffed Potatoes
Creating these delightful Taco Stuffed Potatoes is a straightforward process, broken down into a few simple steps. Follow along to bring this comforting and vibrant dish to life in your kitchen:
- Prepare and Bake the Potatoes: Begin by preheating your oven to 400ºF (200ºC). This high temperature helps to create that desirable crisp skin and fluffy interior. Thoroughly scrub your large potatoes to remove any dirt. Using a fork, generously poke holes all over each potato – this allows steam to escape during baking, preventing them from exploding and ensuring even cooking. Rub each potato with a light coating of olive oil or vegetable oil, then sprinkle generously with coarse salt. Place the prepared potatoes directly on a baking sheet. Bake for approximately 1 hour, or until they are perfectly fork-tender. Halfway through baking, flip them over to ensure even crisping of the skin.
- Cool and Scoop the Potatoes: Once baked, remove the potatoes from the oven and let them cool slightly. They should be cool enough to handle comfortably, but still warm. Carefully cut a strip lengthwise down the top of each potato, revealing the soft, fluffy flesh underneath. Using a spoon, or for precision, a melon baller, carefully scoop out the cooked potato flesh into a large mixing bowl. Be sure to leave about a 1/4-inch border of potato around the edges of the skin to maintain the potato’s structural integrity and prevent it from collapsing. Set the potato skins aside.
- Prepare the Taco Filling: While your potatoes are baking or cooling, you can start on the savory taco filling. In a large skillet, cook your ground beef over medium-high heat, breaking it up with a spoon as it browns. A few minutes before the beef is fully cooked through, add the chopped onion to the skillet. Continue to cook until the beef is no longer pink and the onions have softened and become translucent. Drain any excess grease if necessary, especially if you’re not using lean ground beef. Stir in the taco seasoning mix, ensuring the beef is well coated, then pour in the water. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove the skillet from the heat and stir in 1 cup of the shredded cheese and the sour cream until everything is well combined and creamy.
- Combine and Stuff the Potatoes: In the large bowl with the scooped potato flesh, roughly mash it with a fork or potato masher. You don’t need it perfectly smooth – some lumps add great texture. Add the entire ground beef mixture to the mashed potatoes. Stir everything together until thoroughly combined, ensuring the creamy, cheesy taco filling is evenly distributed throughout the potato. Generously spoon this delicious mixture back into the reserved potato shells. Don’t be shy – pile it high on top to create those signature loaded stuffed potatoes.
- Final Bake and Serve: Once all the potatoes are stuffed, sprinkle the remaining shredded cheese over the top of each potato. Place the stuffed potatoes back onto the baking sheet and return them to the preheated oven for about 5 minutes, or until the cheese is beautifully melted and bubbly. Serve immediately, adorned with your favorite fresh taco toppings. Enjoy this ultimate fusion of comfort and flavor!
Tips and Tricks for the Best Taco Stuffed Potatoes
Making these Taco Stuffed Potatoes is relatively simple, but a few expert tips can elevate your dish and make your cooking experience even smoother:
- Bake Potatoes Ahead: To significantly cut down on dinnertime prep, you can bake your potatoes a day or two in advance. Once baked and cooled, wrap them individually in foil and store them in the refrigerator. When you’re ready to assemble, simply follow the scooping and stuffing steps, then throw the stuffed potatoes into the oven for a bit longer (around 15-20 minutes at 350°F/175°C) to ensure everything heats through completely before adding the final cheese melt.
- Portion Control and Side Servings: This recipe is designed for large, main-dish portions. If you prefer smaller servings or want to serve these as a side dish or appetizer, use smaller potatoes. Alternatively, you can cut the baked and scooped potatoes in half horizontally, effectively making two smaller servings out of each large potato.
- Storage and Reheating Leftovers: Leftover Taco Stuffed Potatoes store wonderfully in an airtight container in the refrigerator for up to 3-4 days. To reheat, the oven is your best friend for maintaining crispness: place them on a baking sheet at 350°F (175°C) for 15-20 minutes, or until heated through. You can also use the microwave for a quicker reheat, though the skin may not be as crisp.
- Filling Variations: Don’t limit yourself to ground beef! Try ground chicken or turkey for a lighter take, or use black beans, corn, and bell peppers for a delicious vegetarian version. You can also add diced bell peppers or corn to your ground beef mixture for extra vegetables and texture.
- Cheese Choices: While cheddar is a classic, experiment with other cheeses like pepper jack for a spicy kick, or a blend of Mexican cheeses for a more authentic flavor.
- Make It Spicy: If you love heat, add a pinch of cayenne pepper or a dash of hot sauce to your ground beef mixture. Fresh diced jalapeños (or even habaneros for the truly brave) can also be incorporated into the filling or used as a topping.
More Mexican-Inspired Favorites to Explore
If these Taco Stuffed Potatoes have awakened your love for bold, zesty flavors, you’ll definitely want to check out these other Mexican-inspired dishes that are sure to become family favorites:
- Southwest Chicken Salad: A light yet flavorful option bursting with vibrant ingredients.
- Salsa Verde Chicken: Tender chicken simmered in a tangy and zesty salsa verde sauce.
- Chicken Burritos with Red and Green Sauce: Hearty burritos smothered in two delicious sauces for double the flavor.
- Beef Enchilada Casserole: A comforting and easy-to-make casserole layered with savory beef and cheese.
- Chicken Quesadilla with Refried Beans: Crispy, cheesy quesadillas packed with chicken and served with creamy refried beans.
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Taco Stuffed Potatoes
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Ingredients
- 4 large potatoes, scrubbed
- Oil and coarse salt (such as olive oil and Kosher salt)
- 1 lb ground beef
- 1/2 cup chopped onion
- 1 oz package taco seasoning (or 3 tablespoons homemade taco seasoning)
- 2/3 cup water
- 2 cups shredded cheddar cheese, divided
- 1/2 cup sour cream
- Desired toppings such as shredded lettuce, chopped tomatoes, green onions, jalapeño rings
Instructions
- Preheat the oven to 400ºF (200ºC). Generously poke the potatoes with a fork, then rub with olive or vegetable oil. Sprinkle with coarse salt. Place on a baking sheet and bake, turning once, until you can prick them easily with a fork, about 1 hour.
- Let the potatoes cool enough to handle. Cut a thin piece off the top of the potato, revealing the flesh underneath. Using a melon baller or a spoon, scoop the flesh out of the potato into a bowl, leaving a 1/4” of the potato around the edges for support.
- Cook the ground beef in a large skillet over medium-high heat. A few minutes before the beef is cooked through, add the onions and cook until soft. Stir in the seasoning mix, then the water, and continue to simmer for 3-4 minutes, until thickened. Stir in 1 cup of the cheese and the sour cream.
- Mash the potato flesh that was scooped into the bowl. Add the ground beef mixture to the potatoes and stir to combine. Fill the potato shells full of the ground beef mixture, then top with the remaining cheese. Place the potatoes back into the oven until the cheese melts, about 5 minutes.
- Serve topped with your favorite taco toppings.
Recipe Notes:
You may have some of the filling left over that you can’t fit back into the potatoes. It is great baked up in ramekins!
For side dish servings, cut the potatoes in half horizontally to make 2 servings out of each potato instead of 1.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include any toppings.
Nutrition Information
Serving: 1 potato, Calories: 664 kcal (33%), Carbohydrates: 71 g (24%), Protein: 38 g (76%), Fat: 26 g (40%), Saturated Fat: 12 g (75%), Polyunsaturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 120 mg (40%), Sodium: 1017 mg (44%), Fiber: 8 g (33%), Sugar: 6 g (7%)