What happens when you take everything you love about tacos and load it into a warm, fluffy baked potato? You get Taco Stuffed Baked Potatoes—a cozy, comforting, and flavor-packed dinner that everyone at the table will love.
Crispy-skinned potatoes, seasoned taco beef, melty cheese, and all your favorite toppings—it’s the perfect mash-up of comfort food and taco night, and it couldn’t be easier to pull off.
Why I Love This Recipe
This is an all-in-one meal that’s simple to prepare and endlessly customizable. It’s a great way to use pantry staples, stretch a pound of ground beef, and get kids (and picky eaters) excited about dinner.
Whether it’s taco Tuesday or a chilly Sunday, these loaded potatoes are the ultimate “build-your-own” fun meal.
Ingredients
🥔 For the Potatoes:
- 4 large baking potatoes, scrubbed and pricked with a fork
- 1 tbsp olive oil
- Salt and pepper, to taste
🌮 For the Taco Filling:
- 1 lb ground beef
- 1 packet taco seasoning mix
- ½ cup water
🧀 For the Toppings:
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup chopped green onions
- ¼ cup sliced black olives
- 1 medium tomato, diced
- Sliced jalapeños, to taste
Swaps and Notes
- Ground turkey or plant-based crumbles work great as lean or vegetarian options.
- Add beans or corn to the meat for more texture and flavor.
- No taco mix? Use a DIY blend of chili powder, cumin, garlic powder, onion powder, and paprika.
- Make it spicier with hot sauce or chipotle crema.
How to Make Taco Stuffed Baked Potatoes
1. Bake the Potatoes
- Preheat oven to 400°F (200°C).
- Rub washed and pricked potatoes with olive oil, then season with salt and pepper.
- Place on a baking sheet and bake for 50–60 minutes, or until fork-tender.
2. Make the Taco Filling
- In a skillet over medium heat, brown ground beef until fully cooked.
- Drain excess grease.
- Stir in the taco seasoning and ½ cup of water.
- Simmer for 5 minutes, stirring occasionally, until the sauce thickens.
3. Assemble the Potatoes
- Once baked, carefully slice each potato open and fluff the inside with a fork.
- Spoon the taco beef mixture into each potato.
4. Load the Toppings
- Sprinkle with shredded cheddar cheese (it’ll melt from the heat of the potato).
- Top with sour cream, green onions, tomatoes, olives, and jalapeños—or your favorite taco fixings.
5. Serve & Enjoy
- Serve immediately while everything’s hot and gooey.
- Add a side of salsa or guac for extra flair.
Tips for Success
- Choose russet potatoes for the fluffiest insides and crispiest skins.
- Microwave shortcut: Start potatoes in the microwave for 6–8 minutes, then finish in the oven for crisp skins.
- Make it a bar: Let everyone build their own with a toppings buffet for family dinners or parties.
Serving Suggestions & Pairings
Pair your taco baked potatoes with bold dips, refreshing drinks, and fun extras from ChefManiac:
- Crockpot Nacho Dip for a creamy, cheesy starter
- Dorito Casserole for taco night vibes x2
- Sheet Pan Quesadillas as a crispy sidekick
- Blueberry Lemonade to cool off the spice
- Chocolate Chip Cookie Bites for a quick sweet finish
Storage & Leftovers
- Fridge: Store assembled potatoes in an airtight container for up to 3 days.
- Reheat: Microwave or bake at 350°F until hot. Add toppings fresh.
- Prep ahead: Bake potatoes and cook taco meat in advance—just reheat and assemble.
More Recipes You’ll Love
Keep taco night fun and the flavor train rolling with these recipes:
- Crockpot Nacho Dip
- Dorito Casserole
- Sheet Pan Quesadillas
- Blueberry Lemonade
- Chocolate Chip Cookie Bites
Final Thoughts
These Taco Stuffed Baked Potatoes are proof that with the right combo of textures and toppings, you can reinvent taco night in the coziest way possible. Whether it’s a casual dinner or a weekend meal with friends, these loaded spuds are fun to make and even more fun to eat.
Tried them? Tag @ChefManiac with your stuffed potato creation! And follow for more twist-on-a-classic comfort meals, dinner mashups, and easy weeknight wins.
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