Introduction

This Taco Baked Potato recipe combines the hearty comfort of baked potatoes with the bold, zesty flavors of taco-seasoned beef. It’s an easy, satisfying meal that’s perfect for busy weeknights and pleasing to the whole family.

Two halves of a baked potato sit on a white plate over a white marbled surface. Each potato half has a golden brown inside layer with a rough skin outside. They are topped with a thick layer of cooked ground meat mixed with small orange and red bits, giving a textured look. On top of the meat, there is a dollop of white sour cream, and each sour cream dollop is garnished with a bright green slice of jalapeño and small pieces of chopped green onions scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large russet or Yukon gold potatoes (sliced in half lengthwise)
2 Tbsp olive oil
1 tsp salt
Black pepper (to taste)
1 lb lean ground beef
1 1/2 Tbsp taco seasoning (adjust to taste)
3/4 cup salsa (medium spice recommended)
1/4 cup water
3/4 cup grated sharp cheddar cheese
Lime wedges
Sour cream or plain Greek yogurt, salsa, fresh or pickled jalapenos, diced red onion, extra cheese (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Brush the cut sides of the potatoes with olive oil, then sprinkle with salt and black pepper. Place them cut side down on a baking sheet and bake until tender, about 35-40 minutes.
Step 2: While the potatoes bake, heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
Step 3: Drain any excess fat from the beef. Stir in the taco seasoning, salsa, and water. Simmer for 5-7 minutes until the mixture thickens slightly and flavors meld.
Step 4: Remove the baked potatoes from the oven and gently scoop out some of the flesh to create a cavity for filling, leaving a sturdy edge.
Step 5: Spoon the taco beef mixture evenly into each potato half. Sprinkle grated cheddar cheese on top and return to the oven for another 5-7 minutes, until the cheese is melted and bubbly.
Step 6: Serve warm with lime wedges and your favorite toppings like sour cream, extra salsa, jalapenos, and diced red onion.

Tips & Variations

For a vegetarian version, swap the ground beef with seasoned black beans or cooked lentils.
Try different cheeses like Monterey Jack or pepper jack for a spicy twist.
To add more vegetables, mix diced bell peppers or corn into the taco beef mixture.

Storage

Store leftover taco baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the potatoes crispy. Microwaving may make the skin softer.

How to Serve

Two halves of baked potato are placed on a white plate with a white marbled background. Each potato half has a base layer of golden-brown baked potato, topped with a generous layer of chunky, reddish-brown ground meat mixed with small pieces of orange and red vegetables. On top of the meat, there is a thick dollop of white sour cream on each half, garnished with slices of bright green jalapeño and small bits of chopped green herbs scattered over and around the potatoes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the taco beef filling in advance?

Yes, you can cook the taco beef mixture up to two days ahead and refrigerate it. Just reheat it gently before stuffing the baked potatoes.

What kind of potatoes work best for this recipe?

Russet and Yukon gold potatoes are ideal due to their size and texture. Russets have a fluffy interior, while Yukon golds offer a creamier texture, both hold up well to baking and stuffing.

Taco Baked Potato Recipe

Print Recipe

★★★★★

5 from 103 reviews

These Taco Baked Potatoes are a delicious and hearty meal featuring perfectly baked russet or Yukon gold potatoes topped with seasoned lean ground beef, salsa, and melted cheddar cheese. Easy to prepare and full of vibrant Mexican-inspired flavors, they make a satisfying dinner or lunch option that’s sure to please the whole family.

Author: Tara
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mexican-American

Ingredients

Scale

Potatoes

4 large russet or Yukon gold potatoes, sliced in half lengthwise
2 Tbsp olive oil
1 tsp salt
Black pepper, to taste

Filling

1 lb lean ground beef
1 1/2 Tbsp taco seasoning (adjust to taste)
3/4 cup salsa (medium spice preferred)
1/4 cup water
3/4 cup grated sharp cheddar cheese

Optional Toppings

Lime wedges
Sour cream or plain Greek yogurt
Extra salsa
Fresh or pickled jalapenos
Diced red onion
Additional grated cheese

Instructions

Prepare the potatoes: Preheat your oven to 400°F (200°C). Brush the potato halves with olive oil and season generously with salt and black pepper. Place the potatoes cut side down on a baking sheet and bake for 35-45 minutes, or until the potatoes are tender when pierced with a fork.
Cook the ground beef: While the potatoes bake, heat a skillet over medium heat. Add the lean ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
Add taco seasoning and salsa: Stir in the taco seasoning, salsa, and water into the cooked beef. Let the mixture simmer for 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors combine.
Assemble the potatoes: Once the potatoes are baked, carefully flip them over so the cut side is facing up. Spoon the seasoned beef mixture evenly onto each potato half. Sprinkle the grated sharp cheddar cheese over the top.
Melt the cheese: Return the stuffed potatoes to the oven for 5-7 minutes, or until the cheese has melted and is bubbly.
Serve: Remove from the oven and garnish with lime wedges and your choice of optional toppings such as sour cream or Greek yogurt, extra salsa, jalapenos, diced red onion, or additional cheese. Serve warm and enjoy your hearty taco baked potatoes!

Notes

You can substitute ground turkey or chicken if preferred for a leaner option.
Adjust the amount of taco seasoning and salsa according to your spice preference.
For a vegetarian version, use seasoned black beans or lentils instead of ground beef.
Make sure the potatoes are fully cooked before assembling to ensure they are soft inside.
The recipe can be doubled easily for larger gatherings.

Keywords: taco baked potatoes, baked potato recipe, ground beef recipe, easy dinner, Mexican inspired potatoes