Ever find yourself torn between a baked potato and taco night? These Taco-Stuffed Potatoes are the perfect fusion—a fluffy potato stuffed with seasoned beef, melty cheese, and your favorite toppings. It’s a flexible, crowd-pleasing meal that’s surprisingly easy to make.
Nothing beats a great Taco-Stuffed Potatoes. Whether you're a fan of Dinner Ideas or want to try something from our Chicken Thigh Recipes selection, keep scrolling!
Why You’ll Love This Taco-Stuffed Potatoes
- Comfort food mashup: The best of baked potato and taco night in one.
- Versatile & forgiving: Swap proteins or adjust spice to your taste.
- Feeds a crowd: Easy to scale up for parties or meal prep.
- Textural contrast: Fluffy potato, crisp skin, savory meat, and cool toppings.
Ingredients & Tools
- 4 large russet potatoes
- 1 tbsp olive oil
- 1 tsp kosher salt, for the potato skins
- 1 lb ground beef (80/20 is ideal for flavor)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 packet (or 2 tbsp) of your favorite taco seasoning
- 1/2 cup water or beef broth
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- Toppings: sour cream, salsa, sliced jalapeños, fresh cilantro, shredded lettuce, diced tomatoes, sliced avocado
Tools: A baking sheet, aluminum foil, a large skillet, a small bowl, and a fork.
Notes: Don’t skip rubbing potatoes with oil and salt for crisp skin. Use homemade taco seasoning for a personalized touch.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 42 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 80 minutes
Before You Start: Tips & Ingredient Notes
- Choosing the right potato is key. Russet potatoes, also called Idaho or baking potatoes, are your best bet. Their high starch content and thick skin give you that classic, fluffy interior and a sturdy vessel that holds up to all the stuffing.
- Don’t rush the bake. A truly great baked potato needs time in a hot oven. Rushing it by microwaving first can lead to a gummy texture inside and a soft, not-crispy skin. Patience here is absolutely rewarded.
- Get your toppings ready. While the potatoes are baking and the meat is simmering, chop all your fresh toppings and set them out in little bowls. This “taco bar” setup makes assembly fast, fun, and lets everyone customize their own perfect potato.
- Consider the fat content of your beef. I really recommend 80/20 ground beef for this. The little bit of extra fat carries the taco seasoning flavors beautifully and keeps the meat moist and juicy, which is a fantastic contrast to the potato.
How to Make Taco-Stuffed Potatoes
Step 1: First, let’s get those potatoes going. Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly under running water to remove any dirt, then pat them completely dry with a kitchen towel. Poke each potato several times with a fork—this is crucial to let steam escape and prevent any potato explosions in your oven. Rub them all over with the olive oil and sprinkle generously with the kosher salt. This salt-and-oil rub is what transforms the skin from merely edible to deliciously crisp and snackable.
Step 2: Place the prepared potatoes directly on the oven rack, or on a baking sheet if you prefer. Bake for 50 to 60 minutes. You’ll know they’re done when the skins are crisp and you can easily pierce the center with a fork, meeting no resistance. The inside should be tender and fluffy. Once they’re out, let them sit for about 5-10 minutes—they’ll be incredibly hot, and this rest makes them easier to handle.
Step 3: While the potatoes are baking, it’s taco filling time. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s nicely browned and no pink remains. This should take about 7-8 minutes. You’ll notice some fat rendering out, which is perfect for cooking the onions.
Step 4: Add the finely diced onion to the skillet with the beef and cook for another 4-5 minutes, until the onion has softened and become translucent. Now, stir in the minced garlic and cook for just one more minute—you’ll smell that wonderful aroma, but be careful not to burn it. Burnt garlic can turn bitter.
Step 5: Sprinkle the taco seasoning over the meat and onion mixture. Pour in the water or beef broth, and give everything a good stir, making sure the seasoning is evenly distributed. Let it simmer for about 5-7 minutes, until the liquid has mostly reduced and thickened into a glossy sauce that coats the meat. This simmering time is key for the flavors to meld together beautifully. Take it off the heat.
Step 6: Now for the fun part—assembly! Carefully slice each baked potato open lengthwise. Using a fork, gently fluff the insides. You can push the potato from the ends towards the center to create a little more room for the filling. This step makes a big difference in how much deliciousness you can pack in there.
Step 7: Generously spoon the taco meat mixture into each potato. Top with a hearty handful of the shredded cheese. The residual heat from the potato and meat will start to melt the cheese into gooey perfection. If you want it extra bubbly and browned, you can pop them under the broiler for a minute or two, but keep a very close eye on them!
Step 8: Finally, the grand finale—the toppings! This is where you make it your own. A dollop of cool sour cream, a spoonful of bright salsa, some crisp shredded lettuce, a few slices of creamy avocado, a sprinkle of fresh cilantro, and for the brave, a slice or two of spicy jalapeño. Serve immediately while everything is warm and the textures are at their peak.
Storage & Freshness Guide
- Fridge: Store assembled potatoes (without cold toppings) in airtight container for up to 3 days.
- Freezer: Freeze baked potatoes and cooked meat separately for up to 3 months.
- Reviving: Reheat in oven or air fryer to maintain crisp skin; add fresh toppings after warming.
Serving Suggestions
Complementary Dishes
- A simple black bean salad — The creamy, earthy beans with a squeeze of lime and some chopped red onion provide a refreshing, fiber-rich side that complements the hearty potato without overpowering it.
- Charred corn on the cob — A little smokiness from the grill or a hot pan enhances the natural sweetness of the corn, echoing the flavors in the taco seasoning and adding a fantastic textural element.
- A crisp, citrusy slaw — A slaw made with cabbage, carrots, and a lime-cilantro vinaigrette cuts through the richness of the dish beautifully, offering a bright, crunchy counterpoint.
Drinks
- A classic margarita (or mocktail) — The tangy lime and hint of salt are a legendary pairing with taco flavors, cleansing the palate and making each bite of the potato taste new again.
- A cold Mexican lager — Its light, crisp, and slightly malty character is the perfect thirst-quencher that doesn’t fight with the spices, making it an effortless and crowd-pleasing choice.
- Sparkling water with lime — Sometimes simplicity is best. The bubbles are refreshing, and the lime wedge adds just a touch of zest that highlights the fresh toppings on the potato.
Something Sweet
- Churros with chocolate dipping sauce — You’re already in a Mexican-inspired mood, so why not lean in? The warm, cinnamony crunch of a churro followed by a dip in rich chocolate is a celebratory end to the meal.
- Mango sorbet — This is a wonderfully light and fruity option. The tropical sweetness of the mango provides a clean, refreshing finish that feels just right after a savory and satisfying main course.
- Flan — Its creamy, caramel-topped custard is a classic for a reason. The smooth, cool texture and sweet flavor are the ultimate contrast to the spicy, savory notes of the stuffed potatoes.
Top Mistakes to Avoid
- Mistake: Not poking the potatoes before baking. This seems like a small step, but it’s a safety must. Trapped steam builds up immense pressure, and an unpoked potato can literally burst open in your hot oven, creating a starchy, difficult-to-clean mess.
- Mistake: Skipping the oil and salt on the skin. If you just throw a dry potato in the oven, you’ll get a tough, leathery skin that most people just leave on the plate. The oil promotes browning and crispness, while the salt seasons it perfectly, making the skin a delicious part of the experience.
- Mistake: Overcrowding the skillet when browning the meat. If you dump all the meat in a small pan, it will steam and boil in its own juices rather than brown. Browning equals flavor, so give the meat some space to get those delicious caramelized bits.
- Mistake: Stuffing the potatoes while they’re scalding hot. I’ve burned my fingers doing this! Letting them cool for a few minutes not only prevents injury but also makes the potato easier to fluff and stuff without it completely falling apart.
Expert Tips
- Tip: Bake potatoes directly on the oven rack. This allows hot air to circulate around the entire potato, resulting in a more evenly cooked interior and a crispier skin all over compared to sitting on a baking sheet.
- Tip: Make a double batch of taco meat and freeze it. Having pre-cooked, seasoned taco meat in the freezer is a weeknight superhero move. You can have these stuffed potatoes on the table in the time it takes to bake a potato.
- Tip: Use an ice cream scoop for the potato. For a super neat presentation, you can scoop out most of the potato flesh into a bowl, mix it with a little of the taco meat and cheese, and then spoon it back into the skins before adding the rest of the toppings. It creates a more unified, restaurant-style look.
- Tip: Add a “crunch” layer. For an incredible textural surprise, place a few broken tortilla chips at the bottom of the potato, right on top of the fluffy insides, before adding the meat. You get a fantastic salty crunch in every bite.
FAQs
Can I make these Taco-Stuffed Potatoes ahead of time?
Absolutely, they are fantastic for meal prep. You can bake the potatoes and cook the taco meat up to 3 days in advance. Store them separately in airtight containers in the fridge. When you’re ready to eat, reheat the potato in the oven or air fryer to keep the skin crisp, warm the meat in the microwave or a skillet, and assemble fresh. I’d wait to add cold toppings like lettuce and sour cream until right before serving to keep everything at its best texture.
What’s a good substitute for ground beef?
This recipe is wonderfully adaptable. Ground turkey or chicken are excellent leaner options—just add a tablespoon of olive oil to the pan when cooking since they have less fat. For a plant-based version, lentils or a plant-based ground “meat” work beautifully. Just adjust your cooking time and liquid according to the package directions for whatever substitute you choose. The taco seasoning does all the heavy flavor lifting.
My potato skins are still soft, not crispy. What did I do wrong?
This usually comes down to one of three things: the potatoes weren’t dried thoroughly after washing, they weren’t coated in enough oil, or the oven temperature was too low. Make sure you pat those spuds bone-dry, give them a good glug of oil to coat every inch, and confirm your oven is fully preheated to a hot 400°F. Rubbing with coarse salt also helps draw out a little moisture from the skin, aiding in the crisping process.
Can I cook the potatoes in a microwave to save time?
You can, but you’ll sacrifice that ideal texture. Microwaving steams the potato, giving you a soft skin and sometimes a slightly gummy interior. If you’re truly in a pinch, you can microwave them for 5-7 minutes to par-cook, but then finish them in a hot oven or air fryer for at least 15-20 minutes. This will help crisp up the skin and improve the fluffy texture inside.
How can I make this recipe lower in carbohydrates?
For a lower-carb version, you can use large sweet potatoes, which have a slightly different nutritional profile, or even swap the potato base entirely. Try stuffing large bell peppers or portobello mushroom caps with the taco meat and cheese, then baking until the vegetables are tender. You’ll still get that satisfying stuffed feeling with a fraction of the carbs.
Taco Stuffed Potatoes
Make the ultimate Taco-Stuffed Potatoes with seasoned beef, cheese, and fresh toppings. A perfect fusion meal for family dinners or parties. Get the easy recipe now!
Ingredients
For the potatoes:
-
4 large russet potatoes
-
1 tbsp olive oil
-
1 tsp kosher salt
For the taco filling:
-
1 lb ground beef
-
1 medium yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 packet taco seasoning (or 2 tbsp)
-
1/2 cup water or beef broth
-
1 1/2 cups shredded cheddar or Mexican blend cheese
For the toppings:
-
sour cream
-
salsa
-
sliced jalapeños
-
fresh cilantro
-
shredded lettuce
-
diced tomatoes
-
sliced avocado
Instructions
-
First, let's get those potatoes going. Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly under running water to remove any dirt, then pat them completely dry with a kitchen towel. Poke each potato several times with a fork—this is crucial to let steam escape and prevent any potato explosions in your oven. Rub them all over with the olive oil and sprinkle generously with the kosher salt. This salt-and-oil rub is what transforms the skin from merely edible to deliciously crisp and snackable.01
-
Place the prepared potatoes directly on the oven rack, or on a baking sheet if you prefer. Bake for 50 to 60 minutes. You'll know they're done when the skins are crisp and you can easily pierce the center with a fork, meeting no resistance. The inside should be tender and fluffy. Once they're out, let them sit for about 5-10 minutes—they'll be incredibly hot, and this rest makes them easier to handle.02
-
While the potatoes are baking, it's taco filling time. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it's nicely browned and no pink remains. This should take about 7-8 minutes. You'll notice some fat rendering out, which is perfect for cooking the onions.03
-
Add the finely diced onion to the skillet with the beef and cook for another 4-5 minutes, until the onion has softened and become translucent. Now, stir in the minced garlic and cook for just one more minute—you'll smell that wonderful aroma, but be careful not to burn it. Burnt garlic can turn bitter.04
-
Sprinkle the taco seasoning over the meat and onion mixture. Pour in the water or beef broth, and give everything a good stir, making sure the seasoning is evenly distributed. Let it simmer for about 5-7 minutes, until the liquid has mostly reduced and thickened into a glossy sauce that coats the meat. This simmering time is key for the flavors to meld together beautifully. Take it off the heat.05
-
Now for the fun part—assembly! Carefully slice each baked potato open lengthwise. Using a fork, gently fluff the insides. You can push the potato from the ends towards the center to create a little more room for the filling. This step makes a big difference in how much deliciousness you can pack in there.06
-
Generously spoon the taco meat mixture into each potato. Top with a hearty handful of the shredded cheese. The residual heat from the potato and meat will start to melt the cheese into gooey perfection. If you want it extra bubbly and browned, you can pop them under the broiler for a minute or two, but keep a very close eye on them!07
-
Finally, the grand finale—the toppings! This is where you make it your own. A dollop of cool sour cream, a spoonful of bright salsa, some crisp shredded lettuce, a few slices of creamy avocado, a sprinkle of fresh cilantro, and for the brave, a slice or two of spicy jalapeño. Serve immediately while everything is warm and the textures are at their peak.08
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