Stuffed Taco Baked Potato
These taco baked potatoes turn taco night and baked potato night into one easy, hearty dinner. Crispy-skinned russet potatoes are stuffed with savory seasoned taco meat and piled with your favorite toppings, so everyone builds their own.
Servings 6 servings
Calories 371kcal
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
Nutrition is calculated without additional toppings.
- 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
Calories: 371kcal | Carbohydrates: 43g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1749mg | Potassium: 1221mg | Fiber: 4g | Sugar: 3g | Vitamin A: 554IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 4mg