Imagine everything you love about taco night and the cozy satisfaction of a baked potato coming together in one piping hot dish—that’s exactly what you get with Taco Stuffed Baked Potatoes. Loaded with savory taco-seasoned meat, fluffy russet potato, melty cheddar, and a cascade of fresh toppings, this recipe offers maximum flavor with minimal fuss. It’s weeknight-friendly, endlessly customizable, and, honestly, almost impossible not to crave seconds. If you haven’t tried this comfort food mashup yet, get ready for your new favorite dinner!

Ingredients You’ll Need

Taco Stuffed Baked Potatoes Recipe - Recipe Image

Ingredients You’ll Need

Every item in these Taco Stuffed Baked Potatoes plays a pivotal role—bringing bold flavor, color, and that crave-worthy contrast of textures. From the pillowy potato base to all those irresistible toppings, each ingredient matters. Here’s the lineup that makes this dish shine:

Russet potatoes (4 large): The classic choice for their sturdy skin and fluffy insides, perfect for stuffing.
Olive oil (1 tablespoon): A light coating crisps up the potato skins beautifully.
Ground beef or ground turkey (1 pound): Your protein of choice brings heartiness—beef for richness, turkey for a lighter twist.
Taco seasoning (1 packet): The secret shortcut to punchy, Tex-Mex flavor in every bite.
Water (1/2 cup): Helps build a saucy, flavorful filling that won’t dry out inside the potato.
Shredded cheddar cheese (1 cup): Melts into gooey, golden goodness for that essential “wow” factor.
Sour cream (1/2 cup): Adds tangy contrast and creaminess with every forkful.
Salsa (1/2 cup): Brings juicy, spicy brightness—pick your favorite chunky or smooth style.
Chopped tomatoes (1/2 cup): These fresh pops of color and juiciness balance the richness.
Chopped green onions (1/4 cup): For a punch of mild onion flavor and a splash of color on top.
Chopped cilantro, optional (1/4 cup): If you’re a cilantro lover, a sprinkle here adds herby, fresh flavor.
Salt and pepper to taste: The finishing touch to amp up all those flavors.

How to Make Taco Stuffed Baked Potatoes

Step 1: Bake the Potatoes

Start by heating your oven to 400°F (200°C). Give your russet potatoes a good scrub and a few pricks with a fork to let steam escape. A generous rub of olive oil and a sprinkle of salt not only seasons the skins but also turns them irresistibly crisp as they bake. Set them straight on the rack (no pan needed!) and let them roast for 45 to 60 minutes, until they yield easily to a fork. The anticipation as that potato aroma fills the kitchen is half the fun!

Step 2: Cook the Taco Meat

While those potatoes are getting perfectly fluffy, it’s time to whip up your taco filling. In a skillet over medium heat, brown the ground beef or turkey, breaking it up as it cooks. Once the meat has lost its pinkness, drain off any excess fat. Sprinkle in the taco seasoning and add half a cup of water, stirring to coat every bit of meat. Simmer for about 5 minutes until the liquid reduces to a gloriously thick and flavorful taco mixture that’s ready to spoon onto your potatoes.

Step 3: Fluff and Season the Potatoes

When your potatoes are out of the oven and cool enough to handle, slice right down the center lengthwise. Gently press the ends to open them up, then use a fork to fluff the creamy insides—don’t be shy! A little extra seasoning with salt and pepper here makes each bite pop.

Step 4: Fill and Top

Now comes the fun part: piling on the toppings! Start by loading each potato with a hearty scoop of your taco meat, then sprinkle with shredded cheddar so it melts right into the warmth of the filling. Add dollops of sour cream, a spoonful of your favorite salsa, fresh tomatoes, green onions, and a shower of chopped cilantro if you like that extra burst of green. Every topping layer adds color and flavor, turning each potato into its own mini taco party.

Step 5: Serve and Enjoy

Serve your Taco Stuffed Baked Potatoes piping hot. The contrasting textures—the crispy skin, creamy potato, saucy meat, and chilled toppings—make every bite dynamic and absolutely comforting. It’s everyday food made special, and so very easy to love.

How to Serve Taco Stuffed Baked Potatoes

Garnishes

Bring your Taco Stuffed Baked Potatoes to life with a rainbow of garnishes. Besides the classics—cheese, sour cream, salsa, tomatoes, green onions—a sprinkle of chopped cilantro gives a fragrant finish. Try a squeeze of fresh lime juice for zing, or a few slices of jalapeño if you want more heat. A handful of crunchy tortilla chips on the side makes for fantastic scooping, too!

Side Dishes

These spud-stuffed beauties are filling enough for a complete meal, but a few simple sides can turn dinner into a true feast. Think crisp salad with avocado, street corn, or a big bowl of black beans on the table. For a lighter touch, serve alongside grilled veggies or a citrusy slaw. The potatoes are the star—let the sides be the supporting cast.

Creative Ways to Present

For a fun, interactive spread, set up a Taco Stuffed Baked Potatoes bar with all the toppings laid out buffet-style. Let everyone build their own masterpiece—kids and guests alike will love it. Or, serve smaller baked potatoes for appetizer-sized snacks at parties. If you’re feeling fancy, try stuffing sweet potatoes for a new flavor twist, or use mini potatoes for bite-sized taco poppers at game day gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover Taco Stuffed Baked Potatoes store surprisingly well. Wrap each potato tightly in foil or place in an airtight container, then refrigerate for up to 3 days. Keep any extra toppings separate to maintain their texture and freshness. When you’re ready for a quick lunch or an easy dinner repeat, you’ll be set!

Freezing

You can absolutely freeze the baked potatoes and taco filling separately. Once cooled, wrap potatoes in foil and store in a freezer-safe bag, and keep the taco meat in a freezer container. Both will hold up for about 2 months. Just thaw in the fridge overnight before reheating and assembling with fresh toppings.

Reheating

For the best results, reheat the potatoes in the oven at 350°F until warmed through, which keeps the skins crisp and the insides fluffy. The taco filling can be warmed separately in a skillet or microwave. Top with your favorite fresh garnishes just before serving so everything tastes as if it’s just been made.

FAQs

Can I use sweet potatoes instead of russet?

Absolutely! Sweet potatoes add a delightful hint of sweetness and an extra bump of nutrition. Just follow the same baking instructions—they’ll be just as delicious, if not more so.

Is there a vegetarian version of Taco Stuffed Baked Potatoes?

Definitely. Swap the meat for black beans, pinto beans, or crumbled tofu. You can also add corn, bell peppers, or your favorite meatless ground for extra heartiness without missing any flavor.

What’s the best way to make the potato skins extra crispy?

Rubbing them with olive oil and sprinkling with salt is key, but placing the potatoes directly on the oven rack (no baking sheet) and baking until golden really does the trick. For even more crispiness, broil the potatoes for the last minute or two.

Can I prep any components ahead of time?

Yes! The taco meat can be cooked and refrigerated up to 2 days in advance. You can also chop all your toppings beforehand, then simply bake the potatoes and assemble everything when you’re ready to eat.

Are Taco Stuffed Baked Potatoes gluten-free?

Yes, as long as your taco seasoning and toppings are gluten-free, this recipe fits perfectly into a gluten-free meal plan. Always double-check seasoning packets or salsas for any hidden ingredients just to be sure.

Final Thoughts

If you’re craving comfort, flavor, and a little hands-on kitchen fun, Taco Stuffed Baked Potatoes are the perfect answer. Whether you make them for a family dinner or a casual get-together, these stuffed spuds are sure to bring smiles to everyone at the table. Don’t wait—give them a try and see how much joy a humble potato can deliver!

Taco Stuffed Baked Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 17 reviews

Author: Emma
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Taco Stuffed Baked Potatoes are a delicious twist on traditional baked potatoes, loaded with flavorful taco meat and all your favorite toppings. Perfect for a satisfying and easy weeknight dinner!

Ingredients

Scale

Potatoes:

4 large russet potatoes
1 tablespoon olive oil
Salt and pepper to taste

Taco Meat Filling:

1 pound ground beef or ground turkey
1 packet taco seasoning
1/2 cup water

Toppings:

1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup salsa
1/2 cup chopped tomatoes
1/4 cup chopped green onions
1/4 cup chopped cilantro (optional)

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Instructions

Preheat Oven: Preheat oven to 400°F (200°C).
Bake Potatoes: Scrub and prick potatoes, rub with olive oil, sprinkle with salt, and bake for 45–60 minutes until tender.
Cook Taco Meat: Brown ground beef, add taco seasoning and water, simmer until thickened.
Prepare Potatoes: Cut a slit in each potato, fluff insides, season, fill with taco meat.
Add Toppings: Top with cheese, sour cream, salsa, tomatoes, green onions, and cilantro.
Serve: Serve warm and enjoy!