Stuffed Taco Baked Potato Recipe

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!

Course Main Course

Cuisine American

Keyword Taco Baked Potato

Prep Time 10

Cook Time 1

Servings servings

Calories 371kcal

Author Dana DeVolk

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