Ultimate Taco Stuffed Baked Potatoes: The Easy Weeknight Dinner Shortcut
If there’s one meal that screams comfort food but also delivers big, vibrant flavor, it’s the loaded baked potato. But we’re not just talking butter and chives here. We’re upgrading a classic to a culinary powerhouse by stuffing it with savory, perfectly seasoned taco meat and all your favorite toppings. This Taco Stuffed Baked Potato recipe takes the best parts of taco night and merges them with the hearty satisfaction of a giant baked spud. It’s simple, customizable, and a perfect, all-in-one meal for those busy weeknights.
Why I Love This Recipe
As a father and a food writer, I’m always looking for those holy grail recipes—the ones that are easy to make, use simple ingredients, and are a guaranteed hit with everyone at the table. This one checks all those boxes. It’s hands-on fun for the family, letting everyone customize their potato just the way they like it.
It’s also an incredibly smart way to transform a humble potato into a complete, balanced meal. The potato provides the fiber and carbs, the ground beef or turkey gives you protein, and the toppings add freshness and healthy fats. Plus, it’s a great crowd-pleaser that feels substantial without being overly complicated. If you’ve enjoyed feeding a crowd with my recipe for a Walking Taco Bar, you’ll love how this offers a similar customizable experience but with the cozy warmth of a baked potato.
Taco Stuffed Baked Potatoes
| Prep Time | Cook Time | Servings | Author |
| 10 minutes | 60 minutes | 4 | Jason Griffith |
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Ingredients
- 4 medium potatoes (Russet or Idaho work best)
- 2 tablespoons olive oil
- 1 pound ground beef or turkey
- 1 packet taco seasoning (or about 2 tablespoons of your favorite blend)
- 1 cup shredded cheese (Cheddar, Colby Jack, or a Mexican blend)
- Sour cream (for topping)
- Chopped green onions (for topping)
- Diced tomatoes (for topping)
- Shredded lettuce (for topping)
Swaps and Notes
- Protein: While ground beef is classic, ground turkey, shredded chicken (leftovers work great!), or a meat-free option like crumbled tofu or black beans can be swapped in for the taco meat.
- Cheese: Feel free to get creative! Monterey Jack melts beautifully, and a dollop of queso fresco adds a nice salty bite.
- Spice Level: To kick up the heat, add a pinch of chili flakes to the taco meat or use a spicy taco seasoning blend.
- Make it Vegan: Omit the meat and use seasoned black beans and corn, then swap the sour cream and shredded cheese for vegan alternatives.
- Potatoes: Russet potatoes are ideal because they have a starchy interior that fluffs up perfectly when baked, creating that signature airy center.
Step-by-Step Directions
1. Prep the Potatoes
Preheat your oven to 400°F (200∘C). Give the potatoes a good scrub under cold water to remove any dirt. Using a fork, prick each potato several times all over—this lets the steam escape and prevents them from exploding in the oven. Rub them all over with olive oil and a sprinkle of salt. Place them right on the oven rack or on a baking sheet. Let them bake for about 45 to 60 minutes, until the skin is crispy and you can easily pierce them with a fork.
2. Cook the Taco Filling
While the potatoes are baking, heat a large skillet over medium heat. Add your ground beef or turkey and cook, breaking it up with a spoon, until it is fully browned and cooked through. Drain any excess fat from the skillet. Stir in the taco seasoning along with the amount of water instructed on the packet (usually about 41 to 21 cup). Simmer for about 5 minutes until the mixture has thickened and is well combined and fragrant.
3. Stuff and Melt
When the potatoes are done, take them out of the oven. Carefully cut each one open lengthwise, but don’t cut all the way through—you want a pocket. Use a fork to gently fluff up the insides of the potato, creating plenty of space for your fillings. Spoon a generous amount of the warm taco meat into each potato, then pile on a handful of shredded cheese. Pop the potatoes back into the oven for just 3 to 5 minutes, or until the cheese is melted and gooey.
4. Load ‘Em Up!
This is the fun part! Once the cheese is melted, remove the potatoes and transfer them to serving plates. Load them up with your favorite toppings: a big dollop of sour cream, a sprinkle of green onions, some fresh diced tomatoes, and a handful of crisp shredded lettuce. Serve them up hot and enjoy!
Tips for Success
- The Fluff: Don’t skip fluffing the potato interior with a fork. This step aerates the potato, makes it extra creamy, and creates more room for your delicious filling.
- Crispy Skin: For the best crispy skin, make sure you rub the potatoes thoroughly with oil and salt and don’t wrap them in foil while baking.
- Make-Ahead Filling: The taco meat can be cooked 1-2 days ahead of time and stored in the fridge. On dinner night, all you have to do is bake the potatoes and reheat the meat.
- Testing for Doneness: A perfectly baked potato is done when a fork or a skewer can easily pierce it all the way to the center with little resistance. If you meet any stiffness, keep baking!
Serving Suggestions and Pairings
Because this is a complete meal, a simple, fresh side is often all you need.
- Salad: A crisp side salad with a simple vinaigrette is a perfect foil to the rich potato.
- Appetizers: If you’re hosting a party or need a starter, try pairing these with a fun appetizer like my Sheet Pan Quesadillas.
- Beverages: A light, crisp Mexican Lager or a homemade Blueberry Lemonade (if you’re keeping it non-alcoholic) pairs wonderfully with the spice of the taco filling.
Nutritional Information Per Serving
- Note: This is an estimate based on standard ingredients and includes 41 cup of shredded cheese and 41 cup of sour cream as toppings. Actual values will vary based on your specific ingredients and portion sizes.
| Calories | Protein (g) | Fat (g) | Carbs (g) |
| ∼ 550 | ∼ 35 | ∼ 28 | ∼ 45 |
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Storage and Leftover Tips
- Storage: Store any leftover taco meat and baked potatoes separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: To reheat the potatoes, wrap them loosely in foil and place them in a 350∘F oven for about 15-20 minutes, or until heated through. This helps the skin crisp up again. Reheat the taco meat in a skillet or the microwave.
- Creative Leftovers: If you have leftover taco meat, use it the next day to make a quick Mexican Chicken and Rice Casserole by swapping it for the chicken.
More Recipes You Will Love
If you’re a fan of this hearty, flavor-packed dish, you should definitely try some of my other top-rated comfort meals and easy weeknight favorites:
- Cozy Dinner: These Chicken Enchiladas are my go-to for cozy crowd-pleasing dinners
- Easy Sliders: Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- Party Food: These Sheet Pan Quesadillas are my favorite way to feed a crowd fast
- Customizable Fun: This Walking Taco Bar is my favorite no-fuss way to feed a crowd
Final Thoughts
There’s something truly magical about turning a simple potato into a fiesta on a plate. This Taco Stuffed Baked Potato is hearty, flavor-packed, and perfectly satisfying—a guaranteed family favorite that will simplify your weeknight routine. Give it a try, and you might just find your new go-to dinner.
What are your favorite toppings for a loaded potato? Let me know in the comments below, and don’t forget to follow uson social media for more easy, chef-inspired recipes!
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