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A close-up of a delicious chili baked potato topped with sour cream, shredded cheese, and fresh cilantro.

Hearty Taco Stuffed Baked Potatoes

Enjoy a delicious twist on two classics with these savory taco stuffed baked potatoes. Fluffy baked potatoes are loaded with a zesty ground beef taco filling and melted cheese, then topped with your favorite fresh garnishes.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large Russet potatoes scrubbed clean
  • 1 tbsp Olive oil for potatoes
  • 1/2 tsp Salt for potatoes
  • 1 tbsp Olive oil for taco filling
  • 1 lb Ground beef 80/20 lean
  • 1 small Yellow onion diced
  • 2 cloves Garlic minced
  • 1 packet Taco seasoning mix 1 oz or 2 tbsp
  • 1 can Diced tomatoes with green chilies 10 oz, undrained
  • 1/2 cup Beef broth
  • 1/2 cup Frozen corn
  • to taste Salt and black pepper for taco filling
  • 2 tbsp Unsalted butter softened
  • 2 tbsp Milk or sour cream, for potato mash
  • 1 cup Cheddar cheese shredded
  • for serving Sour cream for topping
  • for serving Green onions sliced, for topping
  • for serving Salsa for topping
  • for serving Avocado diced or guacamole, for topping
  • for serving Jalapeños sliced, fresh or pickled, for topping

Equipment

  • Oven
  • Baking Sheet
  • Large Skillet
  • Mixing Bowl
  • Potato masher or fork
  • Sharp knife

Method
 

  1. Preheat your oven to 400°F (200°C). Prick each potato several times with a fork. Rub the potatoes with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt.
  2. Place the seasoned potatoes directly on the oven rack or on a baking sheet. Bake for 60-75 minutes, or until the potatoes are very tender when squeezed and easily pierced with a fork.
  3. While the potatoes are baking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease.
  4. Add the diced yellow onion to the skillet and cook for 3-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
  5. Stir in the taco seasoning, diced tomatoes with green chilies (undrained), beef broth, and frozen corn. Bring the mixture to a simmer, then reduce heat to medium-low and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.
  6. Once the potatoes are done, carefully remove them from the oven. Using a sharp knife, slice each potato lengthwise down the middle, being careful not to cut all the way through the bottom skin.
  7. Scoop out most of the hot potato flesh into a medium mixing bowl, leaving a thin border attached to the skin to maintain its shape. Add the softened butter and milk (or sour cream) to the scooped potato flesh and mash until smooth and fluffy. Season with a pinch of salt and pepper.
  8. Add about 1 cup of the prepared taco filling to the mashed potato mixture in the bowl and stir gently to combine. Divide this mixture evenly and spoon it back into the hollowed-out potato skins.
  9. Top each stuffed potato with a generous amount of shredded cheddar cheese and any remaining taco filling. Place the stuffed potatoes back on the baking sheet. Return to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the filling is heated through.
  10. Carefully remove the taco stuffed baked potatoes from the oven. Serve immediately with your favorite toppings such as sour cream, sliced green onions, salsa, diced avocado or guacamole, and sliced jalapeños.

Notes

For crispier potato skins, rub a little extra oil on them before baking. Feel free to customize the taco filling with black beans, bell peppers, or a spicier seasoning. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.