Crispy, cheesy, and packed with bold taco flavor — comfort food meets weeknight favorite.
If you’ve ever found yourself torn between taco night and baked potatoes, this is your perfect middle ground. These Taco Stuffed Baked Potatoes are a flavor-packed mashup that combines the crispy-skinned comfort of a baked potato with all the best parts of a beefy, cheesy taco. It’s cozy, customizable, and ridiculously satisfying.
I first made these on a chilly weeknight with nothing in the fridge but leftover taco meat and a few lonely potatoes. One hour later, my family was scraping their plates clean and asking if we could have this again next week. (Spoiler: We absolutely did.)
Why You’ll Love These
- Easy to make with pantry staples
- Totally customizable with your favorite taco toppings
- Kid-friendly and crowd-pleasing
- Great for meal prep or using up leftovers
- Comforting and cozy with crispy skin and hearty filling
Ingredients You’ll Need
For the Potatoes:
- 4 medium russet potatoes (scrubbed and dried)
- 1 tbsp olive oil
- 1 tsp sea salt
For the Taco Meat:
- 450 g lean ground beef
- 2 tbsp taco seasoning (store-bought or homemade)
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp ground cumin
- 60 ml water
- 60 ml tomato salsa (chunky is best)
Topping Ideas (Pick your favorites!):
- 80 g shredded cheddar cheese
- 60 ml sour cream
- Extra salsa
- 2 green onions, sliced
- Fresh cilantro, chopped
- 1 small tomato, diced
- Jalapeño slices
- Shredded lettuce
- Guacamole
- Crushed tortilla chips
How to Make Taco Stuffed Baked Potatoes
1. Bake the Potatoes
Preheat your oven to 200°C (400°F). Use a fork to poke holes all over each potato. Rub with olive oil, sprinkle generously with salt, and place directly on a baking tray. Bake for about 60 minutes until the skins are crisp and a knife slides in easily.
2. Make the Taco Meat
While the potatoes are baking, cook the ground beef in a skillet over medium-high heat until browned and crumbly. Drain any excess fat. Stir in the taco seasoning, onion and garlic powder, and cumin. Pour in the water and salsa, reduce heat to low, and simmer until the mixture thickens—about 5 minutes. Keep warm.
3. Assemble Your Potatoes
Let the baked potatoes cool slightly so they’re easy to handle. Slice each open lengthwise and gently press the sides to fluff up the inside. Use a fork to loosen the potato flesh.
4. Load ‘Em Up
Spoon in a big scoop of taco meat and start layering your toppings—cheese, sour cream, salsa, green onions, cilantro, whatever makes your taco heart happy.
Tips for Success
- Crispy Skin Hack: Bake the potatoes directly on the oven rack for extra crispiness.
- Fluffy Interior: Always fluff the insides with a fork before adding toppings—this helps everything melt and mix better.
- Shortcut Option: Microwave the potatoes until tender, then finish in the oven for a crisp skin if you’re in a rush.
Storage & Reheating
Fridge: Store leftover meat and potatoes separately in airtight containers for up to 3 days.
Reheat: Warm potatoes in the oven or air fryer to keep the skin crispy. Reheat taco meat in a skillet with a splash of water to loosen it up.
Freezer: You can freeze both components separately for up to 3 months. Just note that the potato texture may be slightly softer after thawing.
Make It Your Own
- Switch the Protein: Use ground turkey, shredded chicken, or even black beans for a vegetarian twist.
- Dairy-Free? Sub plant-based cheese and yogurt-style sour cream.
- Low Carb Option: Try using halved roasted zucchini boats instead of potatoes.
What to Serve With It
- A side of tortilla chips and guac
- Fresh pico de gallo and lime wedges
- Warm sautéed peppers or a crisp green salad
- For parties: use small baby potatoes for mini taco bites
A Fun Family Favorite
What I love most about this dish is how everyone can make it their own. My daughter piles hers with guac and salsa, while my husband loads up on jalapeños. Whether you’re cooking for picky eaters or spice lovers, taco potatoes always make people happy.
Frequently Asked Questions
→ What kind of potatoes should I use?
Russet potatoes are ideal—they have fluffy interiors and tough skins that hold up to all the toppings.
→ Can I use something other than beef?
Definitely. Ground turkey, pulled chicken, or even a plant-based crumble all work great.
→ How do I make the skin extra crispy?
Rub with olive oil and salt, then bake directly on the oven rack. It’s magic.
→ Can I prep these ahead of time?
Yes! Bake the potatoes and make the taco filling in advance. Reheat and assemble just before serving.
→ How do I store leftovers?
Keep everything separate. Reheat potatoes in the oven and taco meat on the stovetop with a splash of water.
Nutrition (Per Serving)
- Calories: ~495
- Protein: 26g
- Carbs: 48g
- Fat: 22g
Taco Stuffed Baked Potatoes are a Tex-Mex twist on two classic comfort foods—and they’re as fun to make as they are to eat. Whether you’re feeding a crowd, meal-prepping for the week, or just craving something cozy and cheesy, these are guaranteed to hit the spot.