Oh, yes! Taco stuffed potatoes are a fun, hearty twist on baked potatoes—they’re crispy on the outside, fluffy inside, and loaded with taco flavors. Here’s a complete recipe:
Taco Stuffed Potatoes
Ingredients (serves 4):
- 4 large russet potatoes
- 1 lb (450 g) ground beef (or turkey/chicken)
- 1 packet taco seasoning (or 2 tbsp homemade taco spice)
- 1/2 cup water or beef broth
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions or chives
- Optional toppings: jalapeños, black olives, avocado, salsa, cilantro
Instructions:
- Bake the potatoes:
- Preheat oven to 400°F (200°C).
- Wash and poke each potato with a fork a few times.
- Rub with olive oil and sprinkle with salt.
- Bake 45–60 minutes until tender inside.
- Cook the taco meat:
- While potatoes bake, brown the ground beef in a skillet over medium heat.
- Drain excess fat.
- Add taco seasoning and water/broth, stir, and simmer 5–10 minutes until thickened.
- Prepare the potatoes:
- Once baked, cut a slit down the center of each potato.
- Gently fluff the insides with a fork to make room for filling.
- Assemble the tacos:
- Spoon taco meat into each potato.
- Top with shredded cheese while hot so it melts.
- Add sour cream, diced tomatoes, green onions, and any other desired toppings.
- Serve:
- Serve immediately as a fun, filling meal.
💡 Tips:
- Sweet potatoes work well too for a slightly sweeter twist.
- Make it vegetarian by swapping ground meat for black beans or lentils.
- For extra flavor, sprinkle a little smoked paprika or chili powder over the potatoes before baking.
If you want, I can also give you a slow cooker version where the potatoes and taco filling cook together, making it almost a hands-off meal.
Do you want that slow cooker version?
