Taco Stuffed Potatoes

Break away from your normal Taco Tuesday with these Taco Stuffed Potatoes – twice baked potatoes with a southwestern twist!

For more taco inspired meals, try this Taco Pizza, Taco Skillet, or Taco Pie.

If you haven’t noticed, I’m a taco addict. And I will continue to find new ways to jazz up taco night. Starting with this this taco twist.

Today, we are ditching the taco shells and the tortillas, and grabbing a potato instead.

Yep, not only am I a taco addict, but I’m a carb addict as well.

These Taco Stuffed Potatoes are meant to be a main dish, and are definitely big enough and filling enough. Just think twice baked potatoes turned taco.

Taco Tuesday has never been so much fun!

Ingredients

The full ingredient list and instructions are listed at the bottom of the post in the recipe card.

• Potatoes: For a dinner sized portion, you want to make sure you are using large potatoes. Each potato will be one serving.
• Oil & Salt: This is to coat the outside of the potato as you bake it. I like to use olive oil and coarse Kosher salt.
• Ground Beef: I tend to grab a leaner ground beef so I don’t have to worry about draining grease.
• Onion: This just adds lots of flavor.
• Taco Seasoning: You can use a package of store bought seasoning, or you can make your own taco seasoning.
• Cheese: I like to use cheddar, but Monterey Jack or cheddar jack would be great, as well!
• Sour Cream: You’ll mix this into the filling to make it nice and creamy.
• Toppings: You can get creative with your favorite taco toppings. Some of our favorites are lettuce, tomatoes, cilantro, jalapeños, and green onions.

How to Make Taco Stuffed Potatoes

Bake your potatoes. Poke the potatoes with a fork, then rub them with oil and sprinkle with the salt. Bake until the potatoes are fork tender.

Let the potatoes cool slightly, then when they are cool enough to handle, cut a strip down the top. Use a spoon or a melon baller to scrape out the potato, leaving a border around so that the potato keeps its shape.

Make the filing by cooking your ground beef with the onion, then stir in the taco seasoning and some water. Once that has cooked down, stir in the sour cream and a cup of the cheese.

Take the potatoes that you scooped from the skins and roughly mash it. Add in the ground beef mixture.

Stuff this mixture back into the potato shells. It’s ok to pile it on the top, too.

Add the remaining cheese, then return the potatoes to the oven to melt the cheese.

Tips and Tricks

• You can bake your potatoes ahead of time to save time at dinnertime. You’ll want to throw the stuffed potatoes into the oven for a bit, though, to heat everything through.
• You can make side serving portions by using smaller potatoes and cutting the potatoes in half.
• Leftover potatoes store well in the refrigerator. Reheat in the oven or in the microwave.

More Mexican-Inspired Favorites

Southwest Chicken Salad
Salsa Verde Chicken
Chicken Burrito with Red and Green Sauce
Beef Enchilada Casserole
Chicken Quesadilla with Refried Beans

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Taco Stuffed Potatoes

5 from 2 votes

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 4 servings

Course: Main Dish

Cuisine: Mexican

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Break away from your normal Taco Tuesday with these Taco Stuffed Potatoes – twice baked potatoes with a southwestern twist!

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Ingredients

• ▢ 4 large potatoes scrubbed
• ▢ oil and coarse salt
• ▢ 1 lb ground beef
• ▢ 1/2 cup chopped onion
• ▢ 1 oz package taco seasoning (or 3 tablespoons homemade taco seasoning)
• ▢ 2/3 cup water
• ▢ 2 cups shredded cheddar cheese divided
• ▢ 1/2 cup sour cream
• ▢ desired toppings such as shredded lettuce, chopped tomatoes, green onions, jalapeño rings

Instructions

• Preheat the oven to 400ºF.  Generously poke the potatoes with a fork, then rub with olive or vegetable oil. Sprinkle with coarse salt.  Place on a baking sheet and bake, turning once, until you can prick them easily with a fork, about 1 hour.  
• Let the potatoes cool enough to handle.  Cut a thin piece off the top of the potato, reveling the flesh underneath.  Using a melon baller or a spoon, scoop the flesh out of the potato into the bowl, leaving a 1/4” of the potato around the edges for support.  
• Cook the ground beef in a large skillet over medium-high heat. A few minutes before the beef is cooked through, add the onions and cook until soft. Stir in the seasoning mix, then the water, and continue to simmer for 3-4 minutes, until thickened.  Stir in 1 cup of the cheese and the sour cream.
• Mash the potato flesh that was scooped into the bowl.  Add the ground beef mixture to the potatoes and stir to combine.  Fill the potatoes full of the ground beef mixture, then top with the remaining cheese.  Place the potatoes back into the oven until the cheese melts, about 5 minutes.
• Serve topped with your favorite taco toppings.

Recipe Notes:

You may have some of the filling left over that you can’t fit back into the potatoes. It is great baked up in ramekins!

For side dish servings, cut the potatoes in half horizontally to make 2 servings out of each potato instead of 1.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include any toppings.

Nutrition Information

Serving: 1potato, Calories: 664kcal (33%), Carbohydrates: 71g (24%), Protein: 38g (76%), Fat: 26g (40%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 2g, Cholesterol: 120mg (40%), Sodium: 1017mg (44%), Fiber: 8g (33%), Sugar: 6g (7%)

Keywords: baked potatoes, taco stuffed potatoes, twice baked potatoes