Taco Stuffed Baked Potatoes

Name: Taco Stuffed Baked Potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 6 medium russet potatoes; ¼ cup olive oil; 1 Tablespoon kosher salt; 1 pound lean ground beef; 1 packet taco seasoning (1 ounce); 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1 teaspoon onion powder; 3/4 cup water; 1/2 cup salsa; your favorite taco toppings

ByJaclyn Shimmel On09/19/202409/19/2024

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Taco stuffed baked potatoes are a simple yet flavorful, hearty, and filling meal! Crispy on the outside with that irresistible salty crust, fluffy on the inside, and piled high with taco meat and your favorite toppings. Trust me, you will eat the whole thing and wonder if you can manage another!

Taco stuffed baked potato- a baked potato split open and filled with taco-seasoned ground beef, topped with shredded cheese, a dollop of sour cream, salsa, cilantro, and green onions.

I’m a big fan of adding a Mexican-inspired twist to pretty much anything I can. Taco pasta bake and beef enchilada pasta were instant hits with the family, and since we’re all fans of loaded baked potatoes, I knew this Mexican-inspired twist would be the next big thing.

Taco stuffed baked potatoes have ironically become one of the most requested on Taco Tuesday!

Whether you consider this a taco recipe with a potato instead of a taco shell or a loaded baked potato with taco filling instead of the usual bacon and cheese filling, it all amounts to the same thing. A hearty and satisfying meal that is the ultimate comfort food.

It’s got all of the elements of a flavorful taco, and as with any taco or baked potato recipe, what you put on it is totally up to you!

Why you’ll love this recipe

You’ll love how easy it is.
It’s customizable to your liking. Pile it high with your favorite toppings, or keep it simple.
Can be eaten for lunch, dinner, at home, or on the go.
A great way to use leftover baked potatoes.

Ingredients for Baked Potato Tacos

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

The ingredients for taco stuffed potatoes laid out on a countertop, including russet potatoes, ground beef, olive oil, salsa, and seasonings.

Russet potatoes – I use medium russet potatoes. They’re the perfect baking potato, resulting in a fluffy center (thanks to their higher starch content), and the skin is nice and sturdy for holding all the filling.
Olive oil – We brush the outside of the potatoes with oil to help crisp up the skin when baked.
Salt – Gives the outer skin of the potato great flavor.
Ground beef – Lean ground beef is what I prefer, so I’m not dealing with even more excess grease.
Seasoning – Homemade or store-bought taco seasoning, plus onion powder, garlic powder, and ground cumin.
Water – Keeps the meat moist as it cooks, and helps disperse the seasoning for the meat to absorb maximum flavor.
Salsa – Mixed into the meat mixture, it adds a zesty tomato flavor. You can also use some more as a topping.
Your favorite taco toppings – Sour cream, green onions, diced tomatoes, sliced jalapenos, pico de gallo, shredded cheddar cheese, lettuce, cilantro, guacamole, crushed tortilla chips, etc.

How to Make Taco Stuffed Potatoes

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Wash and scrub potatoes, and dry them completely. Then, pierce the skin with a fork all over. Brush them with olive oil and sprinkle with salt; rub it in. Place them on a baking tray.

First image shows potatoes on a sheet pan being brushed with olive oil. Second image shows the same potatoes generously sprinkled with salt, ready to be baked.

Step 2: Bake for an hour in a preheated 400°F oven until tender enough that it can be easily pierced with a knife. During this time, make the taco meat.

Baked potatoes with crisp salty skin on sheet pan.

Step 3: Cook the ground beef in a large skillet over medium-high heat, stirring occasionally. Cook until no longer pink, crumbling it up as it cooks (this tool helps). Drain any excess fat.

Step 4: Stir in the seasonings, moving the contents of the skillet around constantly so nothing burns on the bottom. Then, stir in the water and salsa and simmer on low until most of the liquid has evaporated. Keep warm with a lid until the potatoes are ready.

First image shows ground beef cooking in a large pan with taco seasonings sprinkled on top. Second image shows the seasoned ground beef ready to be added to the baked potatoes.

Step 5: To assemble the potatoes, once they are cool to the touch, slice open the top. Pinch the sides and press down to open the potato. Fluff the insides with a fork, add the taco meat, and top with all the fixings!

A baked potato with crispy salted skin sliced open, with a spoon scooping taco-seasoned ground beef into the fluffy center.

Pro Tip:

Larger potatoes may need longer in the oven. If they are not fork tender after an hour, leave them in for an extra 10 minutes. Smaller potatoes shouldn’t need as long, so you can check them after 45 minutes.

Storage

Refrigerator: These taco loaded baked potatoes are best served right away. However, if you keep the leftover taco meat and the potatoes separate, they can be kept in the fridge for up to 3 days. You might want to add a splash of water to the meat mixture to loosen it up when reheating it.

Freezer: Freeze the meat and potatoes separately in freezer-tight containers for up to 3 months. Potatoes sometimes have a different texture once thawed, but they are still super flavorful once reheated.

How to Reheat: The meat mixture can be easily reheated in the microwave or a skillet on the stove. The baked potatoes can also be microwaved, but if you’re looking to regain some of the crispy skin, I recommend using the oven or air fryer to heat those taters.

A top-down view of a taco loaded baked potato covered in ground beef, cheese, salsa, sour cream, and green onions, surrounded by taco toppings and tortilla chips on the table.

Recipe Tips

Double or triple this recipe as needed. As long as you have enough potatoes and toppings, you can make as many as needed.
I like to use a store-bought packet of taco seasoning and then add more seasonings to amp up the flavor, but use your favorite homemade mix if you wish!
To prep ahead, prepare the meat mixture ahead of time and reheat it when you’re ready to bake your potatoes.
The meat mixture is great for other dishes like tacos, tostadas, enchiladas, etc. Also great served in baked sweet potatoes!

Additions and variations

Swap the protein. Taco stuffed potatoes can be made with ground turkey, shredded chicken, or pork.
Add beans. As a meat replacement or extra topping, black beans, pinto beans, or kidney beans are all great options.
Use some heat. For a bit of a mild kick, I have a great homemade Rotel salsa recipe made with green chiles you’d love. You can also kick it up a notch with some cayenne pepper.