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A fun and hearty meal, our Taco Baked Potato is stuffed with taco meat and piled high with all the goodies. Our classic crispy baked potato just got elevated!
That’s right, we’re making my Taco Baked Potato! This dish is like having a taco and a baked potato all in one yummy meal.
It’s perfect for Taco Tuesday, a fun dinner with the family, or any time you’re craving something a bit different but totally delicious.
I love how it fills everyone up. Potatoes are always a great way to do that, and this taco version really is potatoes done the right way!
Jeremy says this is his new favorite way to have potatoes. He’s never been a huge fan of the baked ones. All that has changed now.
Making taco potatoes is easy and fun. You get to bake some crispy potatoes, cook up some tasty taco meat, and then put them all together with your favorite taco toppings.
The best part? You can make it just the way you like it, with all your favorite ingredients.
Let’s dive into how to make this amazing Taco Baked Potato that is a healthy dinner and sure to be a hit at your dinner table.
Some of our other favorite taco recipes we have on our site include: Slow Cooker Mexican Shredded Chicken Tacos, Slow Cooker Shredded Beef Tacos Recipe, and Taco Joes Sandwich Recipe (Taco Sloppy Joe’s).
WHY THIS RECIPE WORKS:
- Delicious Combo: Combines the hearty filling of a baked potato with the spicy kick of taco meat.
- Family-Friendly: Everyone in the family can enjoy making and eating their custom potatoes recipe.
- Perfect for Any Occasion: Great for a cozy family dinner, a party, or a fun twist on taco night.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Russet potatoes
- Olive oil
- Kosher salt
- Lean ground beef
- Taco seasoning
- Garlic powder
- Ground cumin
- Onion powder
- Water
- Salsa
- Your favorite taco toppings
HOW TO MAKE TACO BAKED POTATO:
- Preheat the oven to 400°F. Scrub the potatoes under cool water. Pat the potato dry with a paper towel.
- Prick the potatoes all over with a fork, just piercing the skin.
- Place the potatoes on a baking tray and brush them all over with olive oil.
- Sprinkle them with the salt and rub it in.
- Bake for 1 hour or until a toothpick or knife slides in easily with no resistance. If it is not done in an hour, I start checking every additional 10 minutes. Timing depends on how big the potato is, if they are on the smaller side, start checking at 45 minutes.
- While the potatoes are baking, make the taco meat. Place a large skillet over medium-high heat. Add the beef, breaking it up into crumbles, and cook until there is no pink left, stirring occasionally, about 8-10 minutes. Drain off any excess fat.
- Add the taco seasoning, garlic powder, cumin, and onion powder, stir to combine and allow to cook for 1 minute until fragrant, stir constantly so the seasonings don’t burn on the bottom.
- Stir in the water and salsa, reduce heat to low and allow it to simmer until most of the liquid is evaporated, 10-15 minutes, stir occasionally. Cover and keep warm until potatoes are ready.
- Once the potatoes are ready, slice the top open, pinch the sides and press down and in to open the potato. Fluff the potato insides with a fork.
- Divide the taco meat among the potatoes. Add your favorite toppings and serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
ARE THE POTATOES CRISPY?
Yes, we bake the potatoes until they have a crispy outer shell, making them the perfect base.
That extra crunch really does a lot for the texture and flavor of the dish. I think it gets things a little closer to the classic tacos we all love.
We used out classic Crispy Baked Potatoes recipe for this one.
WHAT KIND OF TOPPINGS ARE THE BEST TO ADD?
You can add any of your favorite taco toppings, like sour cream, cheese, salsa, and more!
I love a good dash of Tapatio on my tacos.
Guacamole is always a good choice.
I’ve got some additional ideas down below!
ANY ADDITIONS?
You got it y’all! Try a few of these additions on for size. You won’t regret it!
- Sprinkle sharp cheddar cheese inside for melty goodness.
- Add a dollop of sour cream for creaminess.
- Toss in some black beans or corn for extra filling.
- Drizzle with lime juice for a zesty flavor.
- Use green onions or cilantro for a fresh touch.
- Throw in jalapeños or chili powder for a spicy kick.
- Crush tortilla chips on top for crunch.
- Spoon over some guacamole for richness.
- Include a side of rice for a complete meal.
ANY SUBSTITUTIONS?
Let me know in the comments how these go. I’m always interested in how your recipes turn out!
- Swap ground beef for ground turkey or chicken for a lighter option.
- Use sweet potatoes instead of russet for a sweeter base.
- Substitute homemade taco seasoning for the packet to control spices.
- Choose vegan cheese and meat substitutes for a vegan version.
HOW TO STORE:
Refrigerator: Keep in an airtight container for up to 3 days.
Freezer: Freeze the meat mixture separately from the baked potatoes for up to 3 months.
DANA’S TIPS AND TRICKS:
- Make sure to prick the potatoes with a fork before baking for even cooking.
- Rub olive oil and sprinkle salt on the potatoes for a crispy skin.
- Use a large skillet over medium heat for cooking the taco meat evenly.
- Let the baked potatoes cool for 5-10 minutes before slicing them open.
- Reheat the potatoes and meat separately to maintain the best texture and flavor.
Our Taco Baked Potato is a fantastic, easy recipe that brings a delicious twist to your usual taco night.
It’s a fun, satisfying, delicious meal that combines the comfort of a baked potato with the exciting flavors of tacos.
Whether you’re feeding the whole family, looking for a new main course, or just want to try something different, these Taco Baked Potatoes are sure to please.
If you like this recipe, you might also like:
If you’ve tried this TACO BAKED POTATO, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Stuffed Taco Baked Potato Recipe
Ingredients
- 6 medium russet potatoes
- ¼ cup olive oil
- 1 tablespoon kosher salt
- 1 pound lean ground beef
- 1 ounce packet taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 3/4 cup water
- 1/2 cup salsa
- your favorite taco toppings
Instructions
- Preheat the oven to 400°F. Scrub the potatoes under cool water. Pat the potato dry with a paper towel.6 medium russet potatoes
- Prick the potatoes all over with a fork, just piercing the skin.
- Place the potatoes on a baking tray and brush them all over with olive oil.¼ cup olive oil
- Sprinkle them with the salt and rub it in.1 tablespoon kosher salt
- Bake for 1 hour or until a toothpick or knife slides in easily with no resistance. If it is not done in an hour, I start checking every additional 10 minutes. Timing depends on how big the potato is, if they are on the smaller side, start checking at 45 minutes.
- While the potatoes are baking, make the taco meat. Place a large skillet over medium-high heat. Add the beef, breaking it up into crumbles, and cook until there is no pink left, stirring occasionally, about 8-10 minutes. Drain off any excess fat.1 pound lean ground beef
- Add the taco seasoning, garlic powder, cumin, and onion powder, stir to combine and allow to cook for 1 minute until fragrant, stir constantly so the seasonings don’t burn on the bottom.1 ounce packet taco seasoning, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon onion powder
- Stir in the water and salsa, reduce heat to low and allow it to simmer until most of the liquid is evaporated, 10-15 minutes, stir occasionally. Cover and keep warm until potatoes are ready.3/4 cup water, 1/2 cup salsa
- Once the potatoes are ready, slice the top open, pinch the sides and press down and in to open the potato. Fluff the potato insides with a fork.
- Divide the taco meat among the potatoes. Add your favorite toppings and serve.your favorite taco toppings
Notes
- Make sure to prick the potatoes with a fork before baking for even cooking.
- Rub olive oil and sprinkle salt on the potatoes for a crispy skin.
- Use a large skillet over medium heat for cooking the taco meat evenly.
- Let the baked potatoes cool for 5-10 minutes before slicing them open.
- Reheat the potatoes and meat separately to maintain the best texture and flavor.
Nutrition
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