Taco Stuffed Baked Potatoes

When it comes to comfort food, it’s hard to beat the satisfaction of a perfectly baked potato. Now, imagine taking that beloved classic and stuffing it with all the flavors of a taco—spiced ground beef, tangy salsa, creamy cheese, and your favorite toppings. That’s what you get with Taco Stuffed Baked Potatoes. This recipe marries the hearty, satisfying nature of a baked potato with the vibrant, flavorful profile of a taco, creating a dish that’s both comforting and exciting.

I remember the first time I tried Taco Stuffed Baked Potatoes. It was during a casual family gathering, and I was looking for a way to combine two of our favorite foods: baked potatoes and tacos. I wanted something that would be easy to prepare but still pack a punch of flavor. As soon as these potatoes came out of the oven, the aroma of seasoned beef mingled with the earthy smell of the baked potatoes, and I knew I had a winner. The crispy edges of the baked potato combined with the savory taco filling were a hit with everyone. It became one of those recipes that quickly went from “experiment” to “family favorite.”

INGREDIENTS:

4 large baked potatoes

1/2 medium onion, diced

2 cloves garlic, minced

2 tablespoons homemade taco seasoning (or 1 packet of store-bought taco seasoning)

1/2 cup water

1 cup salsa

Salt and pepper, to taste

Your favorite taco toppings: shredded cheese, green onions, sour cream, diced tomatoes, etc.

DIRECTIONS:

1. Prepare the Baked Potatoes

Bake the Potatoes: Begin by baking the potatoes until they are tender. You can do this in advance. Simply wash and prick the potatoes with a fork, then bake in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until a fork easily pierces the flesh. Let them cool for at least 10 minutes after baking.

Cool the Potatoes: Once the baked potatoes are cool enough to handle, slice them lengthwise down the center. Gently squeeze the sides to open them up, but be careful not to break them completely in half. You want to create a pocket that can hold the taco filling.

2. Prepare the Taco Meat

Cook the Ground Beef: Heat a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Season with salt and pepper. Cook until the beef is browned and the onions are translucent, breaking up the meat into small crumbles with a spatula. This usually takes about 7-10 minutes. Drain any excess grease from the skillet.

Season the Meat: To the cooked beef, add the taco seasoning. If using a store-bought packet, follow the instructions on the packet. If using homemade seasoning, just sprinkle it over the beef. Stir to combine.

Add Liquids: Pour in 1/2 cup of water and 1 cup of salsa. Stir everything together, making sure the seasoning is evenly distributed. Bring the mixture to a simmer over medium heat.

Simmer the Mixture: Cover the skillet and reduce the heat to low. Let the meat mixture simmer for about 15 minutes. This allows the flavors to meld together and the liquid to reduce slightly. If the mixture seems too watery, remove the lid and simmer a bit longer until the desired consistency is reached.

3. Assemble the Taco Stuffed Baked Potatoes

Season the Potatoes: Once the potatoes are sliced open and slightly cooled, season the inside with a bit of salt and pepper. Mash the potato flesh slightly with a fork. If you like, you can mix in a dollop of sour cream to make the potato more creamy and flavorful.

Fill the Potatoes: Spoon the taco meat mixture into each potato. Make sure to heap it generously so each potato is packed with flavorful filling.

Add Cheese and Toppings: Top each stuffed potato with freshly shredded cheddar cheese. You can also add other toppings such as sliced green onions, diced tomatoes, or a dollop of sour cream. Feel free to get creative with your toppings based on your personal preferences …