Listen, when you’re lookin’ to bring that real-deal comfort food to the table, but you wanna put a little flavor twist on it? Let me introduce you to one of the most fire mashups in the kitchen—Taco Stuffed Baked Potatoes. We’re talkin’ about tender baked potatoes loaded down with seasoned beef, melted cheese, and all your favorite taco toppings. It’s hearty, it’s satisfying, and it’s the kind of meal that makes you wanna slap your taste buds and say, “Wake up, we eatin’ good tonight!”
Perfect for weeknight dinners, game day gatherings, or when you just wanna switch up taco night. Trust me, this is one dish that’ll have the whole family posted up at the dinner table like it’s Sunday dinner.
Why You Need to Make These Taco Stuffed Baked Potatoes
You ever had one of those days where you couldn’t decide between tacos and baked potatoes? Well guess what—we don’t do choosing over here, we do BOTH. This recipe is the answer to your cravings.
It’s packed with flavor, easy to customize, and it brings together the best parts of two comfort food classics. Plus, it’s budget-friendly and you can stretch it out to feed a crowd without stressin’ the wallet. Whether it’s family night, potluck Sunday, or you just tryna impress with a creative twist, these potatoes got your back.
And let’s keep it real—it’s just fun to eat. You dig into that crispy-skin potato and get that seasoned beef, creamy cheese, and cool sour cream all in one bite? Man, that’s flavor on flavor.
Ingredients
Here’s what you need to make Taco Stuffed Baked Potatoes:
- 3–4 large russet potatoes, scrubbed clean
- Olive oil (for coating)
- Coarse salt (for seasoning)
- 1 pound ground beef
- 1/2 cup finely chopped onion
- 3 tablespoons of homemade taco seasoning or your favorite store-bought mix
- 2/3 cup water
- 2 cups shredded cheddar cheese, divided
- 1/2 cup sour cream
- Optional toppings:
- Shredded lettuce
- Chopped tomatoes
- Sliced green onions
- Jalapeño rings
- Salsa
- Hot sauce
- Diced avocado
- Fresh cilantro
Step-by-Step Guide to Taco Stuffed Baked Potatoes
1. Bake the Potatoes
- Preheat your oven to 400°F.
- Poke several holes into each potato using a fork.
- Rub them down with olive oil, then sprinkle with coarse salt.
- Place them directly on a baking sheet and bake for about 1 hour, flipping once halfway through. You want ’em fork-tender and the skins nice and crispy.
2. Cool and Scoop
- Let the potatoes cool just enough so you can handle them.
- Slice the tops off lengthwise to open them up.
- Carefully scoop out the insides into a bowl, leaving about 1/4 inch of potato around the edges to keep that structure solid.
3. Cook the Taco Meat
- In a skillet over medium-high heat, cook the ground beef until it’s almost fully browned.
- Toss in the onions and cook until they’re soft and translucent.
- Stir in your taco seasoning and water, then let that simmer for 3–4 minutes until it thickens up real nice.
- Take it off the heat and mix in 1 cup of cheddar cheese and the sour cream.
4. Mix and Stuff
- Mash the scooped-out potato with a fork or masher.
- Mix it into the taco beef mixture until it’s all blended up.
- Spoon that filling back into your potato shells and top each with the remaining shredded cheese.
5. Final Bake
- Slide those stuffed potatoes back into the oven for about 5–7 minutes, just until the cheese is melted and bubbly. (Optional)
6. Garnish and Serve
- Load ‘em up with your favorite toppings like lettuce, tomatoes, green onions, or whatever else brings you joy.
Expert Tips and Tricks
- Choose the Right Potato: Go for large russet potatoes—they’ve got the right size and texture.
- Crispy Skins: Don’t skip the olive oil and salt before baking. It makes those skins crispy and flavorful.
- Don’t Over-Scoop: Leave a good 1/4 inch of potato flesh inside so they hold up when you stuff ‘em.
- Prep Ahead: You can make the taco meat and scoop the potatoes a day ahead. Just reheat and stuff before the final bake.
- Double the Batch: These freeze well, so make extra and stash some for later.
15 Flavor Variations
- Chicken Taco Stuffed Potatoes – Use shredded taco-seasoned chicken instead of beef.
- BBQ Pulled Pork Potatoes – Swap in pulled pork with barbecue sauce.
- Buffalo Chicken Potatoes – Toss chicken in buffalo sauce, top with blue cheese.
- Vegetarian Style – Sub in black beans, corn, and bell peppers.
- Chorizo & Queso – Use spicy chorizo and drizzle with queso.
- Breakfast Style – Add scrambled eggs and bacon to the mix.
- Philly Cheesesteak Potatoes – Thin-sliced steak, peppers, and provolone.
- Taco Bell Inspired – Add nacho cheese sauce and crunchy tortilla strips.
- Greek Style – Ground lamb, feta cheese, tzatziki, and cucumber.
- Spicy Jalapeño Popper – Cream cheese, diced jalapeños, and bacon.
- Carnitas with Pico de Gallo – Slow cooked pork and fresh salsa.
- Sloppy Joe Style – Sweet and tangy beef filling with cheddar.
- Tex-Mex Turkey – Ground turkey with Tex-Mex seasoning.
- Chili Cheese Potatoes – Use leftover chili and a mountain of cheese.
- Taco Mac & Cheese – Mix in creamy mac and cheese for an indulgent twist.
What to Serve With Taco Stuffed Baked Potatoes
Pair ‘em up with these tasty sides:
- Mexican Street Corn (Elote)
- Chips & Guac
- Cilantro Lime Rice
- Spicy Black Beans
- Cornbread Muffins
- Pico de Gallo
- Fresh Garden Salad
- Jalapeño Poppers
- Tortilla Soup
- Fried Plantains
- Cucumber Lime Salad
- Grilled Veggie Skewers
- Roasted Sweet Potatoes
- Cheesy Queso Dip
- Mango Salsa with Tortilla Chips
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Wrap individual stuffed potatoes in foil, then freeze. Reheat in the oven at 375°F until heated through (about 30–40 minutes).
- Reheat Tip: Add a little sprinkle of water and cover with foil so it doesn’t dry out.
How Much to Make for Family Gatherings
Planning for a crowd? Here’s a quick guide:
- 4–6 people: 6–8 potatoes (1 to 1.5 per person)
- 8–10 people: 10–12 potatoes
- 12–15 people: 15–18 potatoes
Remember, these are hearty! You might not need as many if you’re serving sides.
How Far in Advance Can I Make Them?
You can make the filling and bake the potatoes 1–2 days in advance. Just store the filling and potato shells separately, then assemble and do the final bake when ready to serve.
If you’re tight on time, go ahead and fully prep ‘em, then reheat covered in foil at 350°F for about 20–25 minutes.
Loaded Taco Stuffed Baked Potatoes
Ingredients
- – 3–4 large russet potatoes scrubbed clean
- – Olive oil for coating
- – Coarse salt for seasoning
- – 1 pound ground beef
- – 1/2 cup finely chopped onion
- – 3 tablespoons homemade taco seasoning or store-bought
- – 2/3 cup water
- – 2 cups shredded cheddar cheese divided
- – 1/2 cup sour cream
- Optional Toppings:
- – Shredded lettuce
- – Chopped tomatoes
- – Sliced green onions
- – Jalapeño rings
- – Salsa
- – Hot sauce
- – Diced avocado
- – Fresh cilantro
Instructions
- Preheat oven to 400°F (200°C). Poke several holes in each potato with a fork. Rub with olive oil and sprinkle with coarse salt.
- Place potatoes on a baking sheet and bake for about 1 hour, flipping once halfway through, until fork-tender with crispy skins.
- Let the potatoes cool slightly. Slice off the tops lengthwise and carefully scoop out the insides, leaving about 1/4 inch of potato around the edges for structure.
- In a skillet over medium-high heat, brown the ground beef until nearly cooked. Add chopped onion and cook until soft and translucent.
- Stir in taco seasoning and water. Let simmer for 3–4 minutes until thickened. Remove from heat.
- Stir in 1 cup of shredded cheddar cheese and sour cream until smooth.
- Mash the scooped-out potato and mix it into the beef mixture.
- Spoon the filling back into the potato shells. Top with the remaining 1 cup of shredded cheese.
- Return stuffed potatoes to the oven and bake for 5–7 minutes, or until the cheese is melted and bubbly.
- Load them up with your favorite toppings like lettuce, tomatoes, avocado, and hot sauce. Serve hot and enjoy!
